What are the types of stocks used for soups, and in which types of finished soups are they most frequently used?
What will be an ideal response?
See section 15-1. Answer should include descriptions of the two stocks, white and brown. The finished soups mentioned should include each of the three basic categories: clear and thin, thick, and cream.
Nutritional Science
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A bolus is conducted past the diaphragm through the
a. epiglottis. b. stomach. c. esophagus. d. large intestine.
Nutritional Science
Which blood vessel is responsible for returning blood to the heart from the liver?
A) hepatic artery B) hepatic vein C) GI tract vein D) portal vein
Nutritional Science
Food-borne illness
Nutritional Science
Compared to other mice, a mouse that has a "thrifty metabolism"
A. loses excess food energy in the form of body heat. B. burns three times more fat. C. gains weight more easily. D. metabolizes more glucose than fatty acids for energy.
Nutritional Science