An ultimate goal when preparing a salad is to arrange ingredients
A. with balanced color.
B. with an interesting texture and shape.
C. all the way to the end of the rim of the salad plate.
D. on a room temperature salad plate.
Answer: A
You might also like to view...
The MOST common lipids found in food are
A. sterols. B. triglycerides. C. phospholipids. D. glycerols.
One "rule of thumb" regarding portion sizes for toddlers is:
a. Serve them as you would serve yourself and let them decide how much they would like to eat. b. 1 tablespoon of food per year of age. c. Allow toddlers to self serve and graze throughout the day as there are no actual portion sizes for this age group. d. 1/4 cup of protein-type foods and ½ cup of all others. e. None of the above is correct.
Cost-effectiveness analysis is used to:
a. compare two or more alternatives to achieve the same objective b. evaluate direct, indirect benefits c. place a dollar amount on the outcome of the procedure d. calculate a profit margin
Describe the pathology of cholecystitis