INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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In the Heat Transfer Cooking lab, the control was
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the types of cooking methods
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the amount and type of ingredients in the cake
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the cake cooked in the regular ovens
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the way the cake tasted
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Explanation:
Detailed explanation-1: -Baking and roasting are common forms of convection cooking. The heating elements within the oven heat the air and that comes in contact with the food. Boiling and steaming are also forms of convection with water or steam acting as the convection fluid.
There is 1 question to complete.