The correct way to determine if a soufflé is done is to
a. continually check for doneness during baking.
b. stick a toothpick in the center: if it comes out dry, the soufflé is done.
c. gently shake the oven rack to determine if the soufflé jiggles.
d. all of the above
e. none of the above
c
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Children in industrialized countries are ________ stunted compared to children who live in developing countries
A) less likely to be B) just as likely to be C) more likely to be D) never
Bacteria that cause foodborne illness multiply most abundantly between
A) 200°F and 300°F. B) 0°F and 100°F. C) 75°F and 175°F. D) 40°F and 140°F.
A patient is diagnosed with iatrogenic malnutrition. Nutritional therapy should be:
a. high calorie b. high protein c. high calorie, high protein d. low calorie, high protein
Match the short phrase or term with the choice that correctly completes the sentence. Choose the best answer. You may use some answers more than once or not at all
A) a functional protein. B) a high-quality protein. C) protein metabolism. D) protein-energy malnutrition. E) protein malnutrition.?An enzyme is: