How would you describe ice cream from a chemical perspective? What are the basic and optional ingredients in ice cream? What are the differences among low-fat, premium, and super-premium ice creams?
What will be an ideal response?
See section 26-2.
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When the body does not require energy, end-products of digestion are converted to ____
a. protein and fat
b. fat and amino acids
c. glycogen and glucose
d. enzymes and glycogen
e. fat and glycogen
Ted changed his eating habits to lose weight 2 months ago. Yesterday, he bought a gallon of cherry ice cream because it was on sale and he needed a dessert to take to a family party next week, but then couldn't resist eating two bowls of it last night. Ted is very upset that he has "blown it" and reverted to his former overeating. What should he do now? a. Forgive himself and avoid keeping ice
cream in his freezer overnight in the future. b. Give up on his improved eating habits because relapses mean certain failure. c. Practice resisting temptation by keeping ice cream around and not eating it. d. Eat the rest of the ice cream quickly, and then resume healthful eating habits. e. Resolve not to purchase any ice cream in the future.
Foodservice managers may be promoted to the level of: a. regional manager
b. administrator. c. corporate manager. d. district manager.
Chyme is the ________.
A. semisolid liquid formed by the partial digestion of food in the stomach B. organelle that maintains fluid balance within intestinal cells C. material absorbed by lacteals that the liver must detoxify and excrete D. large particle that transports lipids throughout the bloodstream