Overcooking is a common problem in microwave cooking because of the high energy levels.
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Q45: In the blank before each question, write
Q46: As proteins are heated, they coagulate. This
Q47: Fruit and vegetable fiber becomes softer when
Q48: The transfer of heat from the outside
Q49: In a microwave oven, the microwaves penetrate
Q51: Gelatinization is the process by which gelatin
Q52: Flour that has been browned in a
Q53: The air in an oven transfers heat
Q54: Coagulation of egg protein stabilizes the emulsion
Q55: A griddle cooks at a lower temperature
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