Which two elements are important to the successful production of pastry?
a. the number and brand of ingredients
b. the amount of ingredients and the baking time
c. the proportions of ingredients and the preparation technique
d. the preparation technique and the cooling time
c
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_____ is an example of a plastic fat. The more _____ a fat is, the more plastic it will be
a. Hydrogenated vegetable oil, saturated b. Chilled butter, unsaturated c. Chilled lard, saturated d. Hydrogenated vegetable oil, unsaturated
_______ and ________ acid are essential fatty acids because we must get them from foods since our bodies are unable to synthesize essential fatty acids with a double bond before the 9th carbon in the chain
a. trans fatty b. alpha-linolenic c. saturated fatty d. linoleic
Which food would be the best dessert for a client on a fat-controlled diet?
A) cookies B) ice cream C) cherry pie D) sherbet
Mr. Walker's MD started enteral feeding on day 2 of the admission. As the RD in the neurointensive care unit, outline the nutrition support recommendations you would make for Mr. Walker
What will be an ideal response?