Why are steam-leavened products often baked at two temperatures?
The initial high temperature setting creates leavening by converting water into steam. This is important since steam is a primary leavener. The temperature is reduced after approximately 15 minutes so the proteins can coagulate and the structure is properly set.
Nutritional Science
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The majority of fat digestion occurs in
A. the mouth. B. the stomach. C. the small intestine. D. the large intestine.
Nutritional Science
Which of the following does NOT code for a branched-chain amino acid?
a. AUU b. GUU c. UUU d. CUU
Nutritional Science
Vitamin ________ can be produced in the skin in response to ultraviolet light.
A. E B. C C. A D. D
Nutritional Science
Diet refers to a person's
A. current nutrient intake. B. weight loss efforts. C. negative risk factors. D. usual pattern of food choices.
Nutritional Science