Why do fudge and fondant become more firm if they are chilled in the refrigerator?
Fudge and fondant become more firm if they are chilled in the refrigerator due to the cold temperature to which they are exposed; this slows molecular movement and firms the product.
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What is the term used for foods that have been supplemented with vitamins?
A) nutrient-dense B) processed C) enriched or fortified D) nutrient-added
Review where digestive processes of protein occur. Select the letter that indicates where Pepsin begins the chemical digestion of protein.
A. Mouth B. Stomach C. Pancreas D. Small Intestine
For which of the following people might heavy probiotics consumption be unsafe?
a. Teresa, who has IBS b. Bobbie, who is lactose intolerant c. Tim, who has AIDS d. Bill, who drinks alcohol daily
Genevieve is a professional athlete who regularly competes in power-lifting events. Which energy system is most important for Genevieve's success as a power-lifting athlete?
A. Oxygen energy system B. ATP-PCr system C. Lactic acid energy system D. All of the energy systems are used equally during a power-lift