Compared to the normal domestic yeast

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Reference no: EM13496856

A chef wants to see if the quality of bread (e.g., texture and appearance) is increased by using an imported Italian yeast compared to the normal domestic yeast.
13. What is the Dependent Variable?
A) Chef
B) Quality of bread (texture and appearance)
C) Italian imported yeast or Normal Yeast
D) Cooking temperature

14. What is the Independent Variable?
A) Chef
B) Quality of bread (texture and appearance)
C) Italian imported yeast or Normal yeast
D) Cooking temperature

Reference no: EM13496856

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