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Author Question: What is the appearance and texture of a medium-rare grilled lamb chop? A) large deep red center ... (Read 41 times)

londonang

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on: Aug 10, 2018
What is the appearance and texture of a medium-rare grilled lamb chop?
 
  A) large deep red center and spongy
  B) very red with almost no resistance
  C) bright red in the center and slightly springy
  D) very little pink in the center and firm and springy

Question 2

What is the protein in connective tissue that breaks down into gelatin when cooked with moist heat?
 
  A) marbling B) collagen C) subcutaneous fat D) elastin
On Cooking: A Textbook of Culinary Fundamentals ¦ Labensky, Martel, Hause ¦ 6th Edition
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quynhmickitran

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Reply #1 on: Aug 10, 2018
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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londonang

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Reply 2 on: Aug 10, 2018
Thanks for the timely response, appreciate it

bblaney

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Reply 3 on: Yesterday
Excellent

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