Enzymes activity in tenderizing meat
1.S find N Ving/pp… 2. S V…with N Ving/pp/adj/prep 3. S V…, ving/pp 4. There be N Ving/pp 5. S …Ving/pp.
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COOKING PRINCIPLES. Cooking Cooking is generally understood to be the transfer of heat into food items to render these more palatable, easier digestible.
COOKING PRINCIPLES
1. In the convection oven, heated air is ______________________. (375)
Meat
