Describe the differences between a conventional and convection oven
Conventional oven – Heat radiates through lining of oven; no fan for circulation.
Convection oven – Hot air is circulated by a fan in the back of the oven; cooks large quantity of food at one time; cooks evenly due to air circulation; and cooks faster than in conventional oven.
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Which of the following components of physical fitness allows the heart, lungs, and blood vessels to support the work of our muscles?
A) cardiorespiratory fitness B) flexibility C) body composition D) musculoskeletal fitness
The provision of a client's nutrient and nutrition education needs based on a complete nutrition assessment is
a. medical nutrition therapy. b. nutrition care process. c. nutrition screening. d. medical history.
Which of the following defines the body's "set point."
a. minimum healthy weight of a person that can be maintained for 10 years after age 21 b. maximum healthy weight of a person c. point at which a dieter plateaus and then drops weight quickly d. point above which the body tends to lose weight and below which it tends to gain weight
When triglycerides accumulate in the liver, the liver:
a. becomes smaller. b. turns into scar tissue. c. ceases to function. d. enlarges.