A major drawback of microwave cookery is
A) Lack of surface browning
B) Lack of flavor
C) Dehydration
D) Burning
E) Scorching
Correct Answer:
Verified
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)
Q16: The cooking method in which heat is
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
Q22: An example of a water-in-oil emulsion would
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