shaniamae0202 Asked: December 2022 4.what ingredient, when added to an egg dish raises coagulation temperature thereby producing softer,weaker gel? A.alkali b.salt c.sugar d.vinegar 5.which composition
shaniamae0202 Asked: December 2022 1. Which of the following refers to the relaxation of the body and mind?a. Physical Activityc. Physical Fitnessb. Recreationd. Physical Education2. Reymund swims
shaniamae0202 Asked: December 2022 3how can recreational activites help you in reliveing stress 63a3c0ae24d17
shaniamae0202 Asked: December 2022 how are heavy elements a such as carbon oxygen and nein formed during star formation
shaniamae0202 Asked: December 2022 24which of the following cookery methods is suitable for the less tender cuts of mear aboiling bfrying croasting d stewing 63a18dd371608
shaniamae0202 Asked: December 2022 10.which of the following terms reter to perfectly cooked, not soft or mushy and firm to the bite pasta? a.al dente b.Dextrinization C.gelling
shaniamae0202 Asked: December 2022 16.which of the cooking methods does not belong to dry heat method? a.baking b.broiling c.Roasting d.Stewing 17.which is an oil-acid mixture
shaniamae0202 Asked: December 2022 26which is the market form of fish where both sides of a fish is still joined but bones are removed abutterfly bdrawn cfillet dsteak
shaniamae0202 Asked: December 2022 28which of the following seafood is cooked just enough to keep it juicy and pump afat frish blearn frish cflat frish dshell frish
shaniamae0202 Asked: December 2022 28.which of the following seafood is cooked just enough to keep it juicy and pump? a.fat fish b.learn fish c.flat fish d.shell
shaniamae0202 Asked: December 2022 14which of the following meats cuts requires long sloe cooking temperature aless tender bslightly tough ctender dtough 63a17c513511d
shaniamae0202 Asked: December 2022 28which of the following seafood is cooked just enough to keep it juicy and pump afat fish blearn fish cflat fish dshell fish
shaniamae0202 Asked: December 2022 27.which of the following is a characteristic of a fresh frish? a.with frish and foul odour b.eyes are dull, shiny and bulging
shaniamae0202 Asked: December 2022 14which of the following meats cuts requires long sloe cooking temperature aless tender bslightly tough ctender dtough
shaniamae0202 Asked: December 2022 24which of the following cookery methods is suitable for the less tender cuts of mear aboiling bfrying croasting d stewing 63a179a97ce6b
shaniamae0202 Asked: December 2022 22.which of the following do poultry breast meats belong? a.dark meatnb.tough meat c.variety meat d.white meat23.which of the following cookery methods is used
shaniamae0202 Asked: December 2022 10.which of the following terms reter to perfectly cooked, not sofg or mushy and firm to the bite pasta? a.al dente b.Dextrinization
shaniamae0202 Asked: December 2022 15which of the following is a long bladed hatchet or a heavy knife used by a butcher abutchers knifebchopper knife ccleaver knife dset of slicing knife 63a17788815c0
shaniamae0202 Asked: December 2022 16.which of the cooking methods does not belong to dry heat method? a.baking b.broiling c.Roasting d.Stewing 17.which is an oil-acid mixture used to
shaniamae0202 Asked: December 2022 24which of the following cookery methods is suitable for the less tender cuts of mear aboiling bfrying croasting d stewing
shaniamae0202 Asked: December 2022 22.which of the following do poultry breast meats belong? a.dark meatnb.tough meat c.variety meat d.white meat23.which of the following cookery methods
shaniamae0202 Asked: December 2022 24which of the following cookery methods is used for the less tender cuts of meat aboiling bfrying croastingdstewing
shaniamae0202 Asked: December 2022 9.which of the following changes in starch during cooking is the resistance to flow, increase in thickness or consistency a.Dextrinization b.gelatinization