Are there apparent differences in the tenderness of pastries prepared with different fats? Explain any differences
Tenderness is the ease that the pastry "gives way to the tooth.". Fat is a major factor that impacts tenderness. Excess gluten formation results in a tough pastry. However, inadequate gluten formation results in a pastry that is too tender and crumbly. A fat source that is expected to prevent adequate gluten formation is oil instead of shortening. Oil coats the flour particles and hinders gluten formation. A similar effect will occur with butter or margarine or "warm" shortening.
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Koki is a college student who engages in about 45 minutes of brisk walking 4 to 5 days a week. He weighs 144 pounds. How many grams of protein does he need each day? Identify two or more foods, including information on portion sizes, that would provide this much protein. If Koki typically consumes about 2,200 kcal per day, what are the lowest and highest amounts of protein (in grams) he should consume to meet the AMDR for protein?
What will be an ideal response?
The 2010 Dietary Guidelines for Americans do NOT provide the following recommendations regarding protein intake:
A) Increase intake of fat-free and low-fat milk and milk products. B) Increase intake of animal products. C) Choose seafood in place of some meat and poultry. D) Replace protein foods that are higher in solid fats with choices lower in solid fats.
__________is a monosaccharide that exists primarily as part of a naturally occurring disaccharide found in dairy products
A) Maltose B) Galactose C) Dextrose D) Sucrose
Overconsumption of the water-soluble vitamins will likely result in:
a. a reserve supply, which will aid in the prevention of colds and infections. b. no apparent change, because they are stored in the adipose tissues. c. no apparent change, because they are excreted. d. toxic accumulation in the liver.