Explain why certain culinary techniques are used in food preparation. Give at least five examples of moist-heat and dry-heat preparation techniques, including the best types/cuts of foods for each method, and indicate how each method can affect the final food product. Provide specific instructions for each technique. Provide the positive and negative nutritional aspects of each cooking method.
What will be an ideal response?
See sections 5-2 and 5-3. Answer should include five moist-heat procedures and five dry-heat procedures and indicate the characteristics of the final product (e.g., deep-frying/dry heat/crisp brown outer crust).
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A. Retinoic acid B. Opsin C. Retinal D. Rhodopsin
Ephedrine is known to be effective for:
a. weight loss in athletes. b. weight loss in sedentary but not obese adults. c. asthma and nasal decongestion. d. lowering blood cholesterol.
Which of the following is a good guideline for serving oral supplements to hospitalized patients?
a. Serve beverages in the can they come in, so that the patient can recognize them. b. Beverages should be served as cold as possible to minimize the often-unpleasant taste. c. Serving the supplements attractively, in a glass on a plate, may help patients consume them. d. Patients should consistently be given the same flavor so that they will get used to them.
Discuss the roles of vitamin A in body functions other than the vision