Overcooking Is Avoided in the Sous-Vide Process Because the Food

question 54

Multiple Choice

Overcooking is avoided in the sous-vide process because the food never gets hotter than the

• A) products.
• B) cell walls.
• C) water bath.
• D) steam.

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Areas of land that are not developed, reserved for public use or enjoyment, often to preserve natural or cultural resources.

Hidden Defects

Flaws or imperfections in a product or property that are not readily observable and may not be known until after a transaction has occurred.

Jurisdictions

The official power to make legal decisions and judgments, often within a specific geographic area or over a certain type of case.

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