Give an example of a relatively cheap and tough cut of beef you might purchase from a butcher or meat department at a grocery store. How will you cook this to maximize tenderness and flavor and why does that cooking method work for this particular cut of meat?
What will be an ideal response?
See section 7-4.
Nutritional Science
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The coenzyme forms of niacin include
A. FAD and FMN. B. NAD and NADP. C. ATP and FAD. D. nicotinic acid and nicotinamide.
Nutritional Science
The terms “lean” and “extra lean” can be used only on meat and poultry products
1.True 2.False 3.Not enough information 4.I don’t know
Nutritional Science
The most prevalent ergogenic aids used to increase sport performance are those classified as ________.
A. nutritional B. mechanical C. physiological D. pharmacological
Nutritional Science
The body's circulating fluids include:
a. intracellular fluid and blood. b. intracellular fluid and plasma. c. lymph and intracellular fluid. d. blood and intracellular fluid. e. blood and lymph.
Nutritional Science