Just as in cooking red meat, cooking poultry to a high internal ...

[imowrer]

Just as in cooking red meat, cooking poultry to a high internal temperature results in less juicy meat.
 
  Indicate whether the statement is true or false

Question 2

Increasing the amount of sugar in a starch mixture decreases the viscosity of the cooked product because sugar
 
  (1) competes for the water, (2) raises the coagulation temperature, (3) causes acid hydrolysis, (4) breaks the ring structure of glucose, (5) none of these.

[daiying98]

Answer to Question 1

T

Answer to Question 2

1

[imowrer]

Thanks for the timely response, appreciate it

[Zebsrer]

TYSM