When meat is heated, the muscle fiber proteins denature, unfold, ...

[haleyc112]

When meat is heated, the muscle fiber proteins denature, unfold, coagulate, and toughen at around
 a. 100 degrees F.
  b. 120 degrees F.
  c. 140 degrees F.
  d. 150 degrees F.
  e. 170 degrees F.

Question 2

Which of the following statements about flavor enhancements is incorrect?
 a. All professional chefs recommend that salt should be added at the beginning of the cooking process.
  b. Self-basting can be achieved by barding.
  c. Seasoning prior to heating may improve flavor if the seasoning becomes part of the crust.
  d. Basting meat helps it retain both moisture and flavor.

[xiaomengxian]

Answer to Question 1

a

Answer to Question 2

a

[haleyc112]

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