Exam (elaborations)
DHN 212 - Exam 2 | Questions and answers with 100% correct solutions | Graded A+
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Why are fats important in cooking? - Flavor Texture Appearance Mouthfeel Emulsifier Emulsifier - Helps prevent separation Egg yolk Why are fats important in the body? - Energy source Insulation Cushion Part of cell membrane Can be made into other substances - such as bile Lipids - Organ...
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