There is some discrepancy in the culinary world about the "best" way to hard cook an egg. Explain the difference between the hot-start and the cold-start method. List one advantage and disadvantage of each. Include an explanation of how to prevent cracking of eggs when hard cooking and how to prevent the greenish off-color sometimes seen in hard-cooked eggs.
What will be an ideal response?
See section 12-5.
Nutritional Science
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Create a table identifying the four accessory organs of digestion, their anatomical location, and their primary role in assisting the breakdown of food.
What will be an ideal response?
Nutritional Science
Rickets is caused by a deficiency of Vitamin ____?
A. Vitamin A B. Vitamin B C. Vitamin C D. Vitamin D
Nutritional Science
High levels of ___ in the blood are associated with a reduction in the risk of heart disease
a) Chylomicrons b) HDL c) LDL d) VLDL
Nutritional Science
What is a primary objective of nutrition therapy for HIV?
A) providing micronutrient supplements B) maintaining lean body mass C) reducing risk of hypolipidemia D) correcting changes in blood glucose
Nutritional Science