Why is it difficult for a food to be labeled "certified organic"?
A food must be made with at least 95% of ingredients that can be also certified as organic. Grain products must be grown without pesticides or milk/meat must not contain any antibiotics or hormones that may jeopardize the health of the consumer. This requires a food manufacturer or grower to monitor all upstream ingredients in their products to ensure that the criteria for organic can be met. If an organic farmer grows crops downwind of a conventional farm that uses pesticides, there is the risk that trace amounts of pesticides could get into the crops. Also, cows or chickens would have to be fed certified organic feed to be considered organic as well. This requires a lot of effort and vigilance on the part of the food grower or manufacturer.
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Answer the following statement true (T) or false (F)
While preparing dough to make tender pastry, you should
A. add acid to the dough. B. flatten large pieces of cold fat. C. keep the fat cold in large pea-sized pieces. D. use warm water.
Nutrients that supply calories are
A) fats and vitamins. B) minerals and water. C) minerals and vitamins. D) fats and carbohydrates.
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Indicate whether the statement is true or false