One of the cardinal rules of deep-fat frying is to maintain temperature of the oil as well as the food.
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Q50: Which of the following statements about preserving
Q51: The selection of the oil for any
Q52: Most fats appear to be uniform in
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Q54: The three stages of _ involve initiation,
Q56: What type of equipment should be used
Q57: A commercial process for vegetable oils that
Q58: Fats are generally insoluble in water.
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