A person is at high risk for signs of illness and diminished work capacity when the BMI first drops below ____
a. 12
b. 14
c. 17
d. 18.5
e. 20
ANS: C
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Which of the following is a feature of the body's response to engaging in physical activity?
a. After an intense and vigorous workout, metabolism remains elevated for several hours b. Lower body fat is more readily lost from vigorous exercises that work primarily the hip and leg muscles c. Blood glucose and fatty acid levels are low immediately after working out, but thereafter recover on their own d. After an intense workout, most people immediately feel the urge to eat a large carbohydrate meal to replace glycogen stores
Descriptive testing used to detail the specific flavors or textures of a food or beverage would use
a. hedonic tests. b. threshold and dilution tests. c. flavor and texture profiles. d. personal preference tests.
The USDA recommends that a salmon steak be cooked until its internal temperature is at least
A. 155 ºF. B. 165 ºF. C. 175 ºF. D. 145 ºF.
Overfermentation
a. may be desirable depending on which mixing method is used. b. stretches the gluten, resulting in a strong gluten formation. c. creates a fine grain and sweet smell from the excess acid production. d. affects color and flavor because of its inhibition of the Maillard reaction.