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Author Question: French fries brown gradually during frying because of (1) absorption of water, (2) cooling on the ... (Read 36 times)

neverstopbelieb

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on: Aug 2, 2018
French fries brown gradually during frying because of
 
  (1) absorption of water, (2) cooling on the surface due to vaporization of water, (3) lack of sugar in the potatoes, (4) removal of the potato skins, (5) none of these.

Question 2

Milk can be clotted by adding
 
  (1) acid, (2) rennin, (3) lactase, (4) 1 and 2, (5) 2 and 3.


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ASDFGJLO

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

2

Answer to Question 2

4


neverstopbelieb

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Reply 2 on: Aug 2, 2018
Great answer, keep it coming :)

diana chang

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

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