The three most common tempering methods in chocolate production are tabliering, boiling, and proofing.
Answer the following statement true (T) or false (F)
False
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Which of the following is the most reliable source of vitamin D in the diet?
a. Meat b. Fortified milk c. Fruits and vegetables d. Enriched breads and cereals e. Whole grains
AN may be classified as the _______________, characterized by food restriction as well as bingeing and/or purging, or the _______________, characterized by food restriction only
Fill in the blank(s) with correct word
Positive nitrogen balance occurs during pregnancy because ____
A) the amount of nitrogen excreted rises at that time B) new tissue is being created C) there is no catabolism occurring then D) more nitrogen is lost during pregnancy than during other times
Which of the following groups play a role in the farm-to-table continuum?
a. All options are correct. b. Retailers and consumers c. Farmers d. Food manufacturers and food transporters