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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 144 times)

elizabeth18

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on: Aug 2, 2018
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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Reply #1 on: Aug 2, 2018
Answer to Question 1

T

Answer to Question 2

3


elizabeth18

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Reply 2 on: Aug 2, 2018
Thanks for the timely response, appreciate it

Mochi

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Reply 3 on: Yesterday
Excellent

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