To help prevent foodborne illness, cold foods should be stored at a temperature at or below:
a. 32° F.
b. 45° F.
c. 60° F.
d. 140° F.
B
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a. Parathyroid b. Calcitonin c. Cortisol d. Vitamin D
What two factors are not accounted for in the formula for calculating one's resting energy expenditure (REE)?
a. Height and current body weight b. Physical fitness and body composition c. Age and height d. Current body weight and physical fitness
The ultimate products of the process of fermentation are _____
A) ethanol and carbon dioxide B) methanol and carbon monoxide C) ethanol and aldehyde D) aldehyde and acetic acid