Which of the following statements about flavor enhancements is incorrect?
A. All professional chefs recommend that salt should be added at the beginning of the cooking process.
B. Self-basting can be achieved by barding.
C. Seasoning prior to heating may improve flavor if the seasoning becomes part of the crust.
D. Basting meat helps it retain both moisture and flavor.
Answer: A
You might also like to view...
Which of the following amino acids is essential?
A. arginine B. valine C. glycine D. alanine
Which of the following processes uses electrical charges to separate substances?
A. spectrophotometry B. chromatography C. centrifugation D. electrophoresis
Karly is on home TPN and is having trouble adjusting to the changes in her life. Which organization does your text recommend as a good source of support and information for her?
a. Oley Foundation b. P-CAN c. Livestrong d. ACS
Which of the following factors either decreases the viscosity of a starch paste or delays the gelatinization of a starch paste?
a. adding acid prior to the end of pasting b. stirring late in the cooking process c. adding sugar to the starch prior to cooking d. all of the above decrease or delay gelatinization e. none of the above decreases or delays gelatinzation