The flavors of many foods are improved through the addition of wine, liqueurs, and spirits generally known as
A. essences.
B. extracts.
C. alcohol.
D. flavored oils.
Answer: C
Nutritional Science
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Early dietary interventions after an MI include a
a. low-protein diet. b. low-sodium diet. c. high-kcalorie diet. d. high-fiber diet.
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The terms “lean” and “extra lean” can be used only on meat and poultry products
1.True 2.False 3.Not enough information 4.I don’t know
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The animal version of vitamin D is known as
a. ergocalciferol. b. foliocalciferol. c. cholecalciferol. d. phyllocalciferol. e. xanthociferol.
Nutritional Science
What food would most likely be restricted in a low residue diet??
A) ?fish B) ?winter squash C) ?pudding D) ?bananas
Nutritional Science