Which frying method would be best for battered foods that tend to stick together?
A) swimming
B) basket
C) double-basket
D) floating
Correct Answer:
Verified
Q9: A moist-heat cooking method using a temperature
Q10: A solid muscle prepared using the cook-chill
Q11: The temperature range for poaching is:
A)63-72ºC (145-160°F)
B)71-82ºC
Q12: It is not true that fats:
A)evaporate
B)melt
C)are smooth
Q13: Which of the following is not a
Q15: When egg white cooks it changes from
Q16: Cooking food with waves of heat from
Q17: The ovens that use a fan to
Q18: The gelatinization of starches occurs at:
A)90-110°C (194-230°F)
B)40-60°C
Q19: Which one of the following does not
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