When making pancakes, a key factor affecting quality is griddle temperature.
Answer the following statement true (T) or false (F)
True
Nutritional Science
You might also like to view...
Explain how nutrition therapy is used in burn patients
Nutritional Science
Which of the following is definitely NOT a protein?
A) antibody B) enzyme C) connective tissue D) glycogen
Nutritional Science
Effect of Temperature on Meat Components:
A. 100°F B. 120°F C. 140°F D. 150°F E. 170°F
Nutritional Science
What is the recommended dietary allowance of iron in children aged 4–6 years?
A. 6 mg/day B. 8 mg/day C. 10 mg/day D. 13 mg/day E. 15 mg/day
Nutritional Science