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Why do we sometimes cook fruit to destroy bacteria to

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32Why do we sometimes cook fruit?
33Describe 3 suitable methods for cooking fruit and 3 suitable methods for cooking Vegetables?
Fruit 1Poaching: Placing the fruit in a pan and only half covering it with sugar andwater syrup.Fruit 2Baking: Remove the core or stone, leave the skin on, place in ovenproofcontainer and add a very small amount or water.Fruit 3Stewing: Cooking fruit in a minimum amount of water usually in a coveredpan.Veg 1Roasting: It is a great wat you bring out the best qualities and can intensifyvegetables flavours. Roasting is performed inside an oven and uses indirectheat that cooks from all sides for even browning. This method of cookingworks more slowly, coaxing flavours out of vegetables.Veg 2Sauteing: It is performed over a burner in a hot, shallow pan and uses asmall amount of oil or fat to coat food for even browning.Veg 3Simmering: It is also a gentle methos of cooking foods but uses highertemperatures than poaching, usually between 180 degrees and 205 degreesFahrenheit. This temperature range lies below the boiling point andproduces tiny bubbles. To achieve a simmer, first bring water to the boilingpoint and then lower the temperature.34List 5 egg substitute ingredients,1. Flax seed.2.Mashed Banana.3.Baking soda and vinegar.4.Arrowroot powder.5.Silken Tofu.
35Name the 9 parts that create the structure of an egg:1. Air cell2.Cuticula3.Egg shell4.Thick albumen5.Germinal disc6.Thin albumen7.Egg Yolk8.Chalaza9.Outer Membrane36What are the 5 grades (sizes) of eggs?
1. Extra Large (61grams)2. Large (55 grams)3. Medium (49 grams)4. Catering / small (43 grams)5. Jumbo (67 grams – when available)37List 4 quality factors when choosing eggs?

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Term
Spring
Professor
DUDEMELL
Tags
Vegetable

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