Your friend complains that she doesn't like to cook because she doesn't know how to efficiently plan a meal. Explain to her what the nine steps of meal preparation are and indicate how each of the steps improves efficiency.
What will be an ideal response?
See section 6-4. The answer should include the following list: (1) menu planning, (2) developing a purchasing list, (3) purchasing food, (4) storing the food, (5) planning the order of food preparation, (6) preparing the food, (7) preparing the table, (8) serving, and (9) cleaning up. The answer should include at least one or two logical arguments as to how each step improves and/or impedes efficient meal management.
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Which of the following enzymes facilitates the release of fatty acids into the blood?
A. hormone-sensitive lipase B. hexokinase C. pepsin D. peptidase
All of the following are common chocolate tempering methods except the
a. tabliering method. b. seeding method. c. hot-water method. d. cold-water method. e. all of the above answers are common methods of tempering
Choline is:
a. found only in animal foods. b. a vitamin-like substance for which no DRI has been established. c. a conditionally essential nutrient. d. needed for release of energy from fats and carbohydrates.
The bacteria in the gastrointestinal tract produce bioavailable vitamin K.?
Indicate whether the statement is true or false