The USDA recommends that a beef steak be cooked until its internal temperature is at least
A. 155 ºF.
B. 175 ºF.
C. 145 ºF.
D. 165 ºF.
Answer: C
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Which of the following best represents the relationship between diet and cancer risk?
a. There are few genetic factors that modulate the relationship between dietary intake and cancer risk. b. There are inherent difficulties in studying the relationship between nutrition and the development of cancer. c. Since 2010, most new cases of cancer can be traced in large part to environmental pollutants. d. The recent increase in the incidence of cancer should probably be attributed to our increasingly sedentary lifestyle.
An example of a prospective method of dietary assessment would be a:
a. 24-hour recall. b. food frequency questionnaire. c. diet history. d. 3-day diet record.
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Which of the following is an insoluble component of starch?
A. carnitine B. glucagon C. raffinose D. ribose E. amylopectin