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Long Island University - C.W. Post Campus - FALL 2010 C.W.POST | ||
Section 001 | ||
 | Introductory Foods: A Laboratory Manual (6th Edition) by Mary L. Morr (Author), Theodore F. Irmiter, Marv L. Morr Paperback, 350 Pages, Published 1995 ISBN-10: 0-02-384142-7 / 0023841427 ISBN-13: 978-0-02-384142-2 / 9780023841422 Small amounts of food cook faster than large amounts. d. Thinner parts of foods which are not evenly shaped cook faster than thicker parts. e. Porous foods absorb energy more easily and cook faster than denser foods. f. Bone conducts heat ... | |