1500 Word Double spaced Library Assignment.
- Select 2 of the 3 dry-heat cooking methods(sauteing, pan-frying, and deep-frying) and select fats (cooking mediums) that may be used in each of the methods selected.
- Briefly discuss why the fats chosen, as well as their corresponding smoking points, are appropriate to the techniques. Please list your references for the smoking points from a library-based source. *NO INTERNET*
- Provides the names of the books used and arthors.