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Unformatted text preview: oxidation. DISCUSSION QUESTIONS: 1. How is heat and mass transfer affected by roasting? 2. What are the advantages of using rotary-hearth ovens rather than tunnel ovens? 3. How does roasting affect the flavor and aroma of a meat product? 4. What are the advantages and disadvantages of shallow (or contact) frying? 5. How does frying affect the nutritional quality of a product?...
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at University of Georgia Athens.
- Spring '11