How did the addition of egg yolk affect the stability of the foam? Why?
The addition of egg yolk inhibited foam formation due to the fat content of the yolk.
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Which of the following would NOT be permitted on a macrobiotic diet?
a. Small amounts of dairy b. Small amounts of seeds c. Abundant amounts of legumes d. Abundant amounts of whole grains
The temperature needed for the destruction of microorganisms is the same regardless of the type of food
Indicate whether the statement is true or false
Which of the following constituents of Chamaemelum nobile is known to be anti-inflammatory, calming, hypotensive, and antibacterial.
A. limonene B. chamazulene C. phellandrene D. pinene
In the Nutrition Care Process and Model, which of the following activities would be performed only by a dietetics practitioner (i.e., RD)?
a. Outcomes management b. Nutrition screening c. Nutrition diagnosis d. Patient referral