Protein is important in the postoperative recovery period for tissue synthesis and:
a. good immune function.
b. maintaining insulin levels.
c. metabolism of antibiotics.
d. sparing glycogen stores.
A
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Once a product is recalled, the manufacturer has all of the following alternatives except to
A. allow the FDA to dispose of the food product. B. contest the government's charges in court. C. request permission of the court to bring the product into compliance under the law. D. have a group of panelists sample the produce for product acceptance.
Which of the following is a boiled leafy green exotic vegetable that is prepared like spinach?
A. chayote B. jicama C. amaranth D. daikon
Appearance, taste and texture are considered:
a. quantity control b. safety control c. quality control d. production control
What are some possible sources of error when sautéing, stir-frying, pan-prying, and deep-fat frying? Can any fat be used for frying? Define smoke point, flash point, and fire point. How does the temperature of frying fat affect the absorption of fat into foods? Discuss the differing effects of frying foods at too-low temperatures as opposed to frying at the optimal temperature. What equipment is recommended for frying? Give guidelines for optimal frying conditions.
What will be an ideal response?