Which tenderizing treatment was most desirable? Which was most effective?
The round steak prepared with 2.5 g of a commercial tenderizer should produce the most desirable product. The meat had a layered coloring, tender texture, and strong flavor. The meat treatment containing 7.5 g of the commercial tenderizer should be the most effective in breaking down connective tissue of meat.
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Which of the following is digested before being absorbed?
a) Minerals b) Protein c) Vitamins d) Water
After fat is eaten, the majority of its digestion will take place in the:
a. mouth. b. stomach. c. small intestine. d. large intestine.
In 1996, the FDA approved the use of olestra in which of these foods?
A. cakes and pastries B. potato chips and corn chips C. jams and jellies D. pastas and breads
Cheeses are classified by all of the following characteristics except
a. milk source. b. moisture content. c. processing method. d. size.