The biggest risk for vegetarians is not consuming enough
A) vitamin C. B) vitamin B6. C) vitamin B3. D) vitamin B12.
D
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Pectin from fruit is an example of a ________ fiber
a. viscous b. soluble c. fermentable d. functional e. total
What are some possible sources of error when sautéing, stir-frying, pan-prying, and deep-fat frying? Can any fat be used for frying? Define smoke point, flash point, and fire point. How does the temperature of frying fat affect the absorption of fat into foods? Discuss the differing effects of frying foods at too-low temperatures as opposed to frying at the optimal temperature. What equipment is recommended for frying? Give guidelines for optimal frying conditions.
What will be an ideal response?
The human body needs vitamin K to ________.
A. release the energy stored in glucose B. form active blood clotting factors C. synthesize DNA D. absorb phosphorus from foods
Fermentable fibers promote selective growth of beneficial microflora and include pectin and cellulose
Indicate whether the statement is true or false