Food Preparation &Cooking Process

1. Red meat turns to brown when oxygen levels are low due to which of the following?
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2. Red meat turns to brown when cooked due to which of the following?
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3. Sauces thicken when heated, because when starch is heated in liquid the starch grains swell and burst and absorb the moisture and thicken the liquid. This is known as?
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4. When starch is heated in a liquid, starch grains swell and burst, in a process known as?
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