In fried foods, oil is absorbed and water leaves as steam, which contributes to a crisp, moist surface. The crust browns due to the Maillard reaction, not caramelization. The inner core cooks by conduction, not direct contact with the fat.

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In Fried Foods

Question 17

Multiple Choice

In fried foods

A) oil is absorbed and water leaves as steam, contributing to a crisp, moist surface.
B) the crust browns because of caramelization.
C) the inner core of the food cooks by direct contact with the heated fat.
D) all of the above answers are correct
E) none of the above answers is correct

Correct Answer: