Answer :
The reason minced turkey cooks quicker than whole turkey is due to its larger surface area which is directly exposed to heat. This falls under the concept of physics known as surface area to volume ratio. Option c is correct.
Higher surface area of the minced turkey. When you change a whole turkey to a minced turkey, you're dramatically increasing the surface area that can be directly exposed to the heat of the oven.
Imagine cooking a large round meatball and a same weight of minced meat spread out evenly over a pan. The mince will cook quicker because more of it is exposed to the direct heat. It's the same with the turkey; a whole turkey has a smaller surface area exposed to the heat compared to minced turkey.
So, it has nothing to do with a higher concentration of meat, temperature or catalyst. It has everything to do with the physics aspect known as surface area to volume ratio.
In conclusion, minced turkey cooks more quickly because it has a greater surface area exposed to heat, compared to a whole turkey of the same weight. Option c is correct.
To know more about volume ratio, visit:
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