Which of the following statements about a fried food's final outcome is correct?
A) Sugar in the coating slows down browning.
B) Batter or breading does not protect the frying oil from the food's natural moisture or salt content.
C) A fine-crumb breading absorbs less fat.
D) A course-grain breading produces a soggy texture.
E) all of the above answers are incorrect

Question

Quizplus · Accepted Answer

A fine-crumb breading has less surface area and therefore absorbs less fat during frying, resulting in a less greasy final product. The other statements are incorrect; sugar does not slow down browning in fried foods, batter or breading can protect the frying oil from moisture and salt to some extent, and a course-grain breading typically produces a crunchier texture.

Which of the Following Statements About a Fried Food's Final