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3 Cards in this Set
- Front
- Back
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Functions of fats in foods include |
Shortening power Plasticity and solubility Satiety and nutrients |
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The correct order for the four stages of cooking that occur in deep-fat frying is |
Moisture transfer, fat transfer, crust formation, and interior cooking |
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The shortening power is greater in a fat that contains |
More highly saturared fats |
