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Author Question: The rate of freezing is important when freezing meats because (1) large crystals that form during ... (Read 109 times)

a0266361136

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on: Aug 2, 2018
The rate of freezing is important when freezing meats because
 
  (1) large crystals that form during slow freezing promote greater drip loss, (2) large crystals that form during very rapid freezing promote greater drip loss, (3) spoilage is decreased with fast freezing, (4) spoilage is a problem with slow freezing, (5) none of these.

Question 2

Define ghee, naan, masala, tandoor, chapati, and curry.
 
  What will be an ideal response?


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maaaaaaaaaa

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

1

Answer to Question 2

Gheea clarified butter that has been cooked down and strained Naanoval-shaped whole wheat bread
Masalaa blend of spices

Tandoorjar-shaped clay oven used for roasting

Chapatipancake-like whole wheat bread

Curryhearty, well-seasoned stew-like dish


a0266361136

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Reply 2 on: Aug 2, 2018
Gracias!

T4T

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

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