What are the essential fatty acids?
Alpha-linolenic and linoleic acids.
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Factors that yield the best possible egg-white foam include
a. whipping the whites into very large bubbles. b. whites that quickly slide out of a bowl when it is turned upside down. c. using deep bowls with rounded bottoms sloping up into the sides. d. using plastic bowls because their porous surface may harbor a thin film of grease, which helps stabilize foam formation.
"Post-menopausal women who consume a high saturated fat diet, are at increased risk for heart attacks." This is an example of:
a. mission statement b. goals c. problem statement d. objectives
The most reliable source of fluoride is:
a. meats and whole-grain cereals. b. iodized salt. c. dark green vegetables. d. public water. e. milk and milk products.
Your friend is baking a pound cake and the recipe calls for 2 cups of sugar. She has some old honey with crystals in it in the pantry and wants to substitute it for the sugar and calls you up on the phone to find out if the cake will still turn out to be delicious. First of all, she wants to know how she can get rid of these hard crystals in the honey. Tell her how to soften the honey. Give your friend the possible measurement guidelines for the substitution. Any tips for reducing the stickiness of the honey when measuring it in a measuring cup? Should oven temperatures be adjusted? Describe the flavor difference from the substitution in the final baked product.
What will be an ideal response?