ok it's kind of long..............
1) define boiling and frying (in cooking)
2) describe the effects of boiling and frying on protein, starch and fats
3) explain how heat transfer takes in place in various forms of cooking and the various states of food
4) using the gas laws explain how a pressure cooker works to tenderize meat
5) how do tenderizers work on amide bonds to soften meat texture (include equations)
6) compare and contrast the use of natural and commercial tenderizers
7) what are the active ingredients in natural and commercial tenderizers
8) pros and cons of traditional cooking vs microwave
9) discuss the effect of heat on vitamin C
10) discuss the effect of sodium hydrogen carbonate on vitamin C (include equations)
1) define boiling and frying (in cooking)
2) describe the effects of boiling and frying on protein, starch and fats
3) explain how heat transfer takes in place in various forms of cooking and the various states of food
4) using the gas laws explain how a pressure cooker works to tenderize meat
5) how do tenderizers work on amide bonds to soften meat texture (include equations)
6) compare and contrast the use of natural and commercial tenderizers
7) what are the active ingredients in natural and commercial tenderizers
8) pros and cons of traditional cooking vs microwave
9) discuss the effect of heat on vitamin C
10) discuss the effect of sodium hydrogen carbonate on vitamin C (include equations)