When estimating the amount of preparation time needed for a meal, one should start at the serving time and work backwards.
Answer the following statement true (T) or false (F)
True
Nutritional Science
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The fat particle size is relatively unimportant as a contributor to the flakiness of a crust
Indicate whether the statement is true or false
Nutritional Science
Oils are not represented on MyPlate because they should be eliminated entirely from our diets
Indicate whether the statement is true or false
Nutritional Science
For adults, the daily recommended level of carbohydrates is ________ of total calories:
a. 35-55% b. 25-45% c. 15-25% d. 45-65%
Nutritional Science
In chemistry class, Karl combines hydrochloric acid with a base called sodium hydroxide. This chemical reaction results in the formation of a ________.
A. proton B. salt C. tissue D. buffer
Nutritional Science