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Chemistry Of Fried Food

Horizontales
If too much oil gets _______ during deep-frying, the food may become greasy and less enjoyable to eat
Different oils have different types of fat molecules and hence offer different _________ benefits
Oil uptake occurs when water _______ leave the food, creating gaps for oil molecules to enter
The oil starts bubbling when food is dropped into it because moisture is boiling off the surface of the food due to the higher temperature of the oil
Verticales
The chemical _______ that occur when food is deep-fried include cooking the food and creating a crisp outer layer
Heat _______ occurs through convection
Successfully deep-frying food requires knowledge about heat transfer, fat content, and the choice of oil with a high smoke point
________ acts as an extra layer between the food and the hot oil