A solid muscle prepared using the cook-chill method should not exceed an overall thickness of:
A) 50 mm
B) 100 mm
C) 150 mm
D) 200 mm
Correct Answer:
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Q8: The name of the cooking process that
Q9: A moist-heat cooking method using a temperature
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
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Q15: When egg white cooks it changes from
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