Which of the following is NOT a type of pasteurization?
A. low-temperature longer-time
B. low-temperature shorter-time
C. high-temperature shorter-time
D. higher-heat shorter-time
Answer: B
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What is chyme?
A) a substance that allows for the emulsification of dietary lipid B) a mixture of partially digested food, water, and gastric juices C) an ulceration of the esophageal lining D) healthy bacteria of the small intestine
The best way to keep chilled foods safe is to: a. thaw meats quickly by putting them under running hot water in the sink
b. put foods that have been sitting out too long into the freezer to cool them down. c. refrigerate them immediately after getting home from the grocery store. d. put leftover foods into deep containers so the outside layers will cool the inner layers. e. keep them at 47 degrees Fahrenheit.
In a prolonged diet or starvation, _____ helps keep the body from consuming its vital tissues for energy
a. metabolism b. ketosis c. carbohydrate loading d. glycogen conversion from muscles
A substance has a pH that is lower than the pH of pure water but higher than the pH of gastric juice. Based on this information, the substance is ________.
A. baking soda B. household ammonia C. egg white D. lemon juice