A trained muscle is better equipped to use ______ for energy and can conserve its _____ supply for a longer period of time
a. glucose, fat
b. fat, glycogen
c. amino acids, glucose
d. glycogen, amino acids
b
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Grading of cheese is related to the
A. bacterial count taken at the end of curing. B. country or region of origin. C. nutrient value of the final product. D. variety, flavor, texture, finish, color, and appearance of the final product.
What are the two categories of quick breads? List the categories, and explain the textural differences and how you change either ingredients or procedures to produce the desired texture.
What will be an ideal response?
The temperature "danger zone" at which microorganisms thrive in food is
A. below 40°F. B. 40-140°F. C. 70-170°F. D. 90-190°F.
A child suffering from celiac disease should strictly avoid intake of protein.
Answer the following statement true (T) or false (F)