Exam (elaborations)
Culinary Precision Test| 100 Questions| Correct Answers| Verified
- Course
- Institution
cooking - ANSWER transfer of energy from a heat source to food. Cooking affects the following aspects of food - ANSWER nutritional value, texture, color, aroma, and flavor Dry Cooking - ANSWER applies heat directly as with flame or indirectly by surrounding food with heated air or fat. These ...
[Show more]