When roasting birds
a. some people place the bird directly on the pan, breast up, for a juicer breast meat.
b. some people use a V-shaped rack to keep the bird in the juices.
c. some individuals use margarine for basting because of its high smoke point.
d. some cooks salt and sugar the skin intentionally so that it dries out and additional browning occurs.
d
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All of the following are characteristics of the Dietary Reference Intakes EXCEPT:
a) the standards are designed to prevent nutrient deficiency. b) the standards are designed to reduce the risk of chronic disease. c) there are two sets of standards, one for healthy people and one for when someone is sick. d) they can be used to determine if a person's diet provides adequate amounts of the essential nutrients.
For most Americans, the most important dietary change to make in order to reduce blood LDL-cholesterol levels is to reduce intake of ____
a. polyunsaturated fat b. cholesterol c. saturated and trans fats d. monounsaturated fat e. fish oils
Are there apparent differences in the tenderness of pastries prepared with different fats? Explain any differences
Which of the major minerals function primarily in maintenance of fluid balance?
a. Calcium, phosphorus, magnesium b. Sodium, chloride, potassium c. Chloride, potassium, calcium d. Phosphorus, chloride, sodium