Compare the whipping times for the various milk foams
Refrigerated whipped cream was whipped for ten minutes while room-temperature whipped cream was whipped for 5 minutes. The evaporated milk foam took five minutes to form a foam and the reconstituted NFMS foam only required 1 ½ minutes to foam.
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The most common cause of iron overload is
a. an injury to the GI tract. b. a genetic predisposition. c. excessive use of iron cookware. d. excessive use of iron supplements. e. environmental pollution.
What is the "anabolic window?"
a. Amount of time between the ingestion of protein and its absorption. b. Amount of time between the absorption of protein and its metabolism. c. A post-exercise state that favors muscle recovery and growth. d. Any time that plasma insulin levels are low.
To what does Retinol Activity Equivalents (RAE) refer?
A) the RDA for beta-carotene B) how much vitamin A is available after it has been converted from beta-carotene C) visual acuity D) the RDA for vitamin A
During the implementation of an urban community nutrition program it was discovered that items packaged into food baskets could not be eaten by many of those receiving the donations due to religious practices. Which step in the program planning process should have noted this fact?
a. development of a management system b. program evaluation c. review of a community needs assessment d. identification of funding sources