Grading of cheese is related to the
a. bacterial count taken at the end of curing.
b. country or region of origin.
c. nutrient value of the final product.
d. variety, flavor, texture, finish, color, and appearance of the final product.
d
You might also like to view...
Cheese often browns and darkens during heating because
a. of caramelization. b. of the Maillard reaction. c. there are too few sugars, amino acids, or lactose in the cheese. d. all of the above answers are correct
The major digestive work in the stomach is the initial breakdown of:
a. starch. b. proteins. c. fat. d. vitamins.
All of the following are tips for safe food handling EXCEPT:
a. "Avoid contact between raw and cooked foods." b. "Keep hot foods over 120 degrees F and cold foods below 50 degrees F." c. "Freeze or refrigerate leftovers promptly." d. "Wash fresh fruits and vegetables thoroughly with warm water before eating."
________ refers to the number of years a person can expect to spend without having serious diseases or being disabled.
A. Longevity B. Life span C. Centenarians D. Healthy life expectancy