Heat, but not cold, can be transferred from one substance to another.
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Q3: Which frying method would be best for
Q4: Which cooking method is best suited for
Q5: Broiling uses radiant heat from an overhead
Q6: Gelatinization occurs at different temperatures depending on
Q7: Foods cooked with moist-heat methods will caramelize.
Q9: The difference between stewing and braising is
Q10: Foods heat faster and more evenly when
Q11: Which of the following does NOT reduce
Q12: Which cooking method is also known as
Q13: Which of the following refers to the
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