Provide examples of where each of the following plant parts is used for fl avoring food: leaf, seed, fruit, fl ower bud, root, and bark. When mixing batters and doughs, why is it better to cream an...

Provide examples of where each of the following plant parts is used for fl avoring food: leaf, seed, fruit, fl ower bud, root, and bark.

When mixing batters and doughs, why is it better to cream an extract into the fat rather than add it with liquids?