It is not true that fats:
A) evaporate
B) melt
C) are smooth and greasy
D) do not dissolve in water
Correct Answer:
Verified
Q7: When heat is transferred from one item
Q8: The name of the cooking process that
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
Q13: Which of the following is not a
Q14: Which frying method would be best for
Q15: When egg white cooks it changes from
Q16: Cooking food with waves of heat from
Q17: The ovens that use a fan to
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