What functional group includes components like milk, eggs, and sauces in recipe composition?
Answer
Moisture/Binder
When approaching recipe creation through the lens of functional ingredient groups, ingredients serve specific roles beyond simple taste or weight. The 'Moisture/Binder' category is designated for components that contribute essential hydration and help unify the ingredients into a cohesive structure during mixing or cooking. Ingredients such as water, milk, and eggs fall into this category because they provide the necessary liquid environment and binding properties required for the dough or batter to form correctly, contributing significantly to the final texture and structural integrity of the cooked product.
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