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Author Question: Dry heat for long cooking periods at low oven temperatures can be used even for less tender cuts of ... (Read 166 times)

elizabeth18

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Dry heat for long cooking periods at low oven temperatures can be used even for less tender cuts of meat.
 
  Indicate whether the statement is true or false

Question 2

The component of starch that facilitates gel formation is
 
  (1) pectin, (2) amylopectin, (3) amylose, (4) dextrins, (5) maltose.



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Expo

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Answer to Question 1

T

Answer to Question 2

3




elizabeth18

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Reply 2 on: Aug 2, 2018
YES! Correct, THANKS for helping me on my review


steff9894

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

 

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