The cooking method in which heat is generated within the food and then conducted toward the surface and other areas is
A) Irradiation
B) Microwaving
C) Broiling
D) Roasting
E) Drying
Correct Answer:
Verified
Q11: The pressure exerted as molecules of a
Q12: Colloidal dispersions are stabilized by all the
Q13: Microwaves heat food by
A) Radiant heat
B) Visible
Q14: For an emulsifying agent to be effective
Q15: An emulsion is an example of a
A)
Q17: A major drawback of microwave cookery is
A)
Q18: A thickened starch mixture that has flow
Q19: When water is heated in a pan
Q20: Bread baking in an oven is heated
Q21: Like charges repel and thus help to
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