A roux is a thickener made:
a. by combining starch and a cool liquid.
b. by concentrating a soup stock until it is a syrupy consistency.
c. by cooking equal parts of flour and fat.
d. from equal parts of soft butter blended with flour.
c
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A frequent problem with non-acidic fruit salads is
a. acidic browning. b. enzymatic browning. c. Maillard browning. d. sugar-protein browning.
What cooking method best retains water-soluble vitamins?
a. Any kind of cooking destroys most vitamins. Let foods come to room temperature by letting them sit out on the kitchen counter for several days and then eat them raw. b. microwaving c. boiling d. stewing for several hours
What is one-half cup from the vegetable group?
? Mrs. P is an 85-year-old female who is a resident of a long-term care facility. The wound nurse was doing her rounds and noticed that Mrs. P had developed an open ulcer with a partial-thickness loss of dermis and a red-pink wound bed on the side of her hip. She is 5'2" and weighs 52 kilograms with no known gastrointestinal or autoimmune issues. The wound nurse schedules a nutrition consultation for Mrs. P and discusses her findings with you. How much water should Mrs. P drink each day to give her the best opportunity to heal?
A. at least 10 mL/kg B. about 20 mL/kg C. at least 30 mL/kg D. about 50 mL/kg E. at least 75 mL/kg