What are the components of a salad? Discuss the principles of salad preparation, including nutritional issues such as portion control, fat, starch, and fiber content in salads. What lettuce options might be available for use?
What will be an ideal response?
See section 15-2.
Nutritional Science
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Which of the following is a ketoacid that is produced during the metabolism in the body?
A. lactic acid B. carbonic acid C. acetic acid D. hydroxybutyric acid E. ethanoic acid
Nutritional Science
Aseptic processing involves
A. quickly freezing a food product after it is prepared. B. drying foods to decrease water content. C. the addition of chemical preservatives. D. sterilizing the package and food separately and then packaging the food.
Nutritional Science
Iron absorption is highest when
A) iron stores are low. B) stomach acid is low. C) iron intake is high. D) iron stores are high.
Nutritional Science
The MOST common causes of foodborne illness are:
1.toxins and fungi. 2.bacteria and viruses. 3.marine organisms. 4.viruses and fungi.
Nutritional Science