Unformatted text preview: 4. Food cooks faster in a convection oven than a conventional oven because convection ovens use the heat of moisture and gas which cooks food much faster because moisture holds heat. 5. Caramelzation is the process of cooking sugars; Caramelized sugar is responsible for the flavor and color of bread crusts and the browning of meats and vegetables. Sugars are simple carbohydrates; when cooked, they turn brown and become more flavorful. 6. Coagulation refers to the irreversible transformation of proteins from a liquid state to a solid state. Coagulation is the firming of meat fibers during cooking. A pure fat will not coagulate if heated because fats melt when heated....
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This note was uploaded on 03/08/2011 for the course BCN 4862 taught by Professor Roberts during the Spring '11 term at FIU.
- Spring '11