When preparing seafood:
a. a general rule of thumb is to bake up to 20 minutes per inch of thickness measured at the thickest diameter of the fish.
b. dry heat is the preferred cooking method for shellfish to help retain tenderness and moisture.
c. it is important to remember that cooking too long or at too high of a temperature is the most common mistake.
d. in a microwave, the "well done rule" should not be observed with shellfish because it is a steaming method.
c
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The energy content of preterm and term breast milk is comparable at _____ kcal per oz.
A. 5 B. 10 C. 20 D. 25 E. 30
Health and nutrition authorities used to recommend a low-fat diet for heart disease prevention. Current research and consensus now encourages consumers to focus on the type of fat, rather than the amount of fat, in a diet. Explain what "types" of fats are considered to be heart healthy and what changes an individual can make regarding fat in the diet to help reduce cardiovascular disease risk.
What will be an ideal response?
A determination to act in a particular way is called a(n) ____
a. modified attitude b. subjective norm c. intention d. expectation
________ is a direct (intentional) food additive.
A. FD&C Red No. 40 B. Sand C. Glass D. Rodent hair