Food Technology: Optimizing Batter Coating
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Questions and Answers

What is the primary function of SPRAYFAT MP-3?

  • To reduce the crunchiness of batter coating
  • To increase the crunchiness and firmness of batter coating (correct)
  • To reduce the firmness of batter coating
  • To maintain the softness of fried food

    • What is the effect of SPRAYFAT MP-3 on the texture of fried foods?

  • It makes the food crumble easily
  • It makes the food taste bitter
  • It makes the food soft and soggy
  • It maintains the freshly-fried texture for a longer period (correct)

    • What is the result of using SPRAYFAT MP-3 in fried foods?

  • A decrease in the crunchiness of the batter coating
  • A reduction in the cooking time
  • A change in the flavor of the food
  • An increase in the firmness of the batter coating (correct)

    • What does SPRAYFAT MP-3 help to achieve in fried foods?

    <p>A crunchy and firm texture</p> Signup and view all the answers

    What is the benefit of using SPRAYFAT MP-3 in fried foods?

    <p>It maintains the freshly-fried texture for a longer period</p> Signup and view all the answers

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