Will margarine with the same fi nal melting point as butter have as desirable a mouthfeel? Why or why not? Which—all-purpose or high-ratio plastic shortening—is the best choice for each of the...

Will margarine with the same fi nal melting point as butter have as desirable a mouthfeel? Why or why not?

Which—all-purpose or high-ratio plastic shortening—is the best choice for each of the following: light, fl uffy icing; pie dough; baking powder biscuits; cookies; fi ne-textured light cake.