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AI- On Cooking 2

Chapter Eight: Principles of Cooking

QuestionAnswer
Conduction the movement of heat from one item to another through direct contact
convection the transfer of heat through a fluid (liquid or gas)
radiation energy is transfered by waves of heat or light to the food
proteins coagulation begins at 115 degrees F, where the ______ lose moisture, shrink and become firm. completion begins at about 160 degrees F
starches
Created by: tanaya.hutson on 2010-06-14



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