Use the information below to answer the following two questions. Emily described the procedure she uses to make and Sake dough balls in the table below.
1. Measure 50g of yeast.
2. Measure 175 mL. (g) of water and pour it into a heat-resistant pan.
3. Place the pan on a stove and heat it until the temperature rises to 30°C.
4. Pour the yeast into the warm water and stir until it dissolves.
5. Measure 450g of flour..
6. Add the yeast solution to the flour and mix. The result is a moist and soft dough.
7. Cut the dough into four small dough balls. Allow the dough balls to rest for 45
minutes.
8. Place the dough balls in an oven and cook at 220°C for 12 minutes. The dough
should turn brown and crusty.
1 After she has finished cooking Emily measures the mass of the dough balls. According to the
law of conservation of mass the mass of the dough balls should be equal to -
C 175 g
A 500 g
B 675 g
D 225 g