Coagulation temperatures for
a. egg whites begin at about 140 degrees F.
b. egg yolks begin at slightly lower temperatures than for whites.
c. beaten eggs begin at about 144 degrees F.
d. both egg whites and yolks are the same.
a
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Applied to produce in the fields, what may linger on foods and cause adverse reactions in children?
a. plastic from crates b. pesticides c. wax d. crop water e. iron from twist ties
Match the correct answer with the appropriate term.
_______ 1. Term referring to a substance’s ability to harm living organisms at high concentrations _______ 2. Term referring to a circumstance in which harm is possible under normal use conditions _______ 3. Organism producing the most common food toxin in the United States _______ 4. The gradual gathering of contaminants in the flesh of animals high on the food chain _______ 5. Toxic compound found in brussels sprouts, broccoli, and bok choy _______ 6. Narcotic-like substance found in potato sprouts _______ 7. Chemicals used to control insects and other organisms on plants, vegetables, fruits, and animals _______ 8. Organism responsible for the most foodborne infections resulting in death _______ 9. Crops that are grown and processed according to USDA regulations defining the use of synthetic fertilizers, herbicides, insecticides, fungicides, preservatives, and other chemical ingredients _______ 10. General term for antimicrobial agents, antioxidants, and other agents that retard spoil _______ 11. List of food additives that have long been in use and are scientifically safe _______ 12. Compound formed when carbohydrate-rich foods are cooked at high temperatures _______ 13. Nitrites combined with amines _______ 14. Organization that certifies food colors _______ 15. An artificial sweetener banned in the early 1980s _______ 16. A preservative commonly used to slow the development of off-flavors, odors, and color changes _______ 17. A sodium salt used as a flavor enhancer _______ 18. Hormone produced naturally in a cow that promotes growth and milk production _______ 19. Microorganism in water flushed out by reverse osmosis _______ 20. Organization that ensures public water systems meet minimum health standards a. BGH b. BHT c. EPA d. FDA e. MSG f. Listeria g. Organic h. Saccharine i. Hazard j. Acrylamide k. Toxicity l. Solanine m. Staphylococcus aureus n. Goitrogen o. Nitrosamines p. Bioaccumulation q. Preservatives r. Pesticides s. Giardia t. GRAS
Even though the macrobiotic diet is inadequate in a number of nutrients, it has not been expanded
a. True b. False Indicate whether the statement is true or false
Five grams of dietary fat contribute __________ kilocalories.
a. 20 b. 35 c. 45 d. 50