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Home Q & A Board Science-Related Homework Help Health, Nutrition, and Food Sciences
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jl025596 jl025596
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4 years ago
What is the most important reason that foods cooked in a microwave oven generally do NOT brown on the surface?

▸ The speed of cooking is too rapid.

▸ The air temperature in oven is cool.

▸ The microwaves bounce off the sides of the oven.

▸ The type of containers used do NOT promote browning.
Textbook 
Introductory Foods

Introductory Foods


Edition: 14th
Authors:
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lexiwelklexiwelk
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4 years ago
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jl025596 Author
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4 years ago
Thank you, thank you, thank you!
DragonHeart
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Yesterday
Helped a lot
ofsuahasiufhoas
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2 hours ago
Just got PERFECT on my quiz
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