The difference between stewing and braising is the amount of liquid used.
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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.
Q8: Heat, but not cold, can be transferred
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
Q14: Which statement is NOT true of fats?
A)
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