[Answered] Meat with a predominance of oxymyoglobin in the center of the muscle after cooking is considered ...

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jlmhmf

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Posts: 552

on: Aug 2, 2018

Meat with a predominance of oxymyoglobin in the center of the muscle after cooking is considered

(1) medium, (2) medium-well, (3) rare, (4) raw, (5) well-done.

Question 2

Apfel strudel originated in

(a) Belgium, (b) the Netherlands, (c) Germany,
(d) Austria, (e) Switzerland.

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gcook

Sr. Member
Posts: 343

Reply #1 on: Aug 2, 2018

Answer to Question 1

3

Answer to Question 2

(d)

jlmhmf

Hero Member
Posts: 552

Reply #2 on: Aug 2, 2018

gcook

Sr. Member
Posts: 343

Reply #3 on: Aug 2, 2018

You're welcome

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Author Question: Meat with a predominance of oxymyoglobin in the center of the muscle after cooking is considered ... (Read 64 times)

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