The process of frying food changes its quality, texture, and color. According to research done at the University of Saskatchewan, the total change in color E (which is measured in the form of energy as kJ/mol) of blanched potato strips can be estimated by the function E(t, T) = 436.16 - 10.57t - 5.46T - 0.02t² + 0.02T² + 0.08Tt, where T is the temperature (in°C) and t is the frying time (in min).

(a) What is the value of E prior to cooking? (Assume that T = 0.)
(b) Use this function to estimate the total change in color of a potato strip that has been cooked for 10 minutes at 180°C.
(c) Determine the critical point of this function and determine if a maximum, minimum, or saddle point occurs at that point. Describe what may be happening at this point.