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Which method can chefs use to change orange juice to resemble caviar? (a) emulsification (b) deconstruction (c) flash freezing (d) sous-vide (e) spherification
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Which method can chefs use to change orange juice to resemble caviar?

(a) emulsification
(b) deconstruction
(c) flash freezing
(d) sous-vide
(e) spherification

User John Lemp
by
7.9k points

1 Answer

2 votes
the answer would be E.
User Vicch
by
7.8k points
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