The perception of odor is triggered by volatile compounds and provides about _____ to _____% of the impression of flavor.
A. 25; 50
B. 50; 75
C. 75; 95
D. 0; 25
Answer: C
You might also like to view...
Culture influences food habits most profoundly by dictating
A. what is or is not acceptable to eat. B. which factors that influence food selection are important. C. how the nutrients in foods are valued. D. how the people in a country prepare the food they eat.
All of the following are true regarding recovery foods EXCEPT:
a. antioxidants facilitate muscle repair. b. protein intake after hard exercise appears to hasten recovery. c. fluids are not a part of post-exercise recovery. d. protein and carbohydrate intake together decrease recovery time.
When protein reaches the _____, it is made up largely of di- and tripeptides
a. stomach b. liver c. large intestine d. small intestine
What are the respective ideal storage temperature and humidity for chocolate?
a. 60 degrees F and 40 percent b. 65 degrees F and 50 percent c. 68 degrees F and 54 percent d. 70 degrees F and 60 percent