Multiple Choice
In fried foods
A) oil is absorbed and water leaves as steam, contributing to a crisp, moist surface.
B) the crust browns because of caramelization.
C) the inner core of the food cooks by direct contact with the heated fat.
D) all of the above answers are correct
E) none of the above answers is correct
Correct Answer:
Verified
Correct Answer:
Verified
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