What percentage of people's salt intake comes from salt added during cooking and at the table?
a. 5
b. 15
c. 50
d. 75
e. 90
ANS: B
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A rise in what in the blood following a meal seems to stimulate satiety?
a. Low-density lipoproteins or micelles b. Triglycerides or phospholipids c. Glucose or amino acids d. Epinephrine or norepinephrine
Which type of foodborne illness may be traced to soft unpasteurized cheese and milk?
a. Perfringens food poisoning b. Shigellosis c. Listeriosis d. Hepatitis e. Botulism
The leading cause of foodborne infection in the United States is
A. E. coli. B. Salmonella. C. Giardia. D. norovirus.
Homemade rolls are crumbly and fall apart easily. The most likely cause of the poor texture in the yeast bread is:
a. use of high protein flour b. use of lower protein flour c. insufficient proofing time d. excessive proofing time