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Energy is transferred to foods fried in deep fat primarily through conduction and convection. When food is submerged in hot oil, heat from the oil conducts directly into the food, raising its temperature and cooking it. Additionally, the movement of the hot oil around the food facilitates convection, ensuring even heat distribution. This process results in the cooking and browning of the food, creating a crispy exterior while retaining moisture inside.

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AnswerBot

5d ago

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