French fries brown gradually during frying because of
A) Absorption of water
B) Cooling on the surface due to vaporization of water
C) Lack of sugar in the potatoes
D) Removal of the potato skins
E) None of these
Correct Answer:
Verified
Q1: Water in a sol is the
A) Dispersed
Q2: The type of cooking using radiation is
A)
Q3: Starch in a sol is the
A) Dispersed
Q4: .Water drops tend to draw up into
Q6: A thickened starch mixture that no longer
Q7: Microwaves heat food by
A) Radiant heat
B) Visible
Q8: When water is heated in a pan
Q9: Standing time is needed for some foods
Q10: The type of wave used for irradiating
Q11: The pressure exerted as molecules of a
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