In fried foods
a. oil is absorbed and water leaves as steam, contributing to a crisp, moist surface.
b. the crust browns because of caramelization.
c. the inner core of the food cooks by direct contact with the heated fat.
d. all of the above answers are correct
e. none of the above answers is correct
Question 2
The correct order for the four stages of cooking that occur in deep-fat frying is
a. crust formation, fat transfer, interior cooking, and moisture transfer.
b. moisture transfer, fat transfer, crust formation, and interior cooking.
c. fat transfer, moisture transfer, interior cooking, and crust formation.
d. crust formation, interior cooking, fat transfer, and moisture transfer.
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