What are the standard techniques for measuring plastic fats such as shortening?
The standard technique for measuring plastic fats is to measure the fat at room temperature. Once pliable and soft, spoon the fat into a fractionated metal measuring cup. Press the fat down firmly to remove all air bubbles. Level the top of the cup with a straight edge utensil. Water displacement can also be used to measure fat.
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The chemical composition of cheese determines the functional characteristics and ultimately its use in food preparation.
Answer the following statement true (T) or false (F)
Answer the following questions true (T) or false (F)
1. The AMDR for added sugars is higher than for either fats or proteins. 2. To meet all nutrient needs, it is important to exceed the UL. 3. To improve health, portion sizes of fruits, vegetables, grains, and proteins need to be reduced.
Fats are hydrophobic, meaning
A. they dissolve easily in water. B. people are afraid to eat them. C. they do not dissolve in water. D. none of the above.
Which statement describe a relationship between protein/amino acids and heart disease?
a. Substituting soy protein for animal protein raises blood cholesterol levels. b. High blood levels of the amino acid arginine are a risk factor for atherosclerosis. c. High levels of homocysteine in food promote elevation of blood low-density lipoproteins. d. Elevated blood homocysteine levels are associated with smoking cigarettes and drinking alcohol. e. High blood levels of phenylalanine dampen inflammatory responses, reducing risk of heart disease.