Why is a short cooking time recommended for finfish and shellfish?
Finfish and shellfish are very lean sources of meat. Since smaller amounts of connective tissue are present in fish muscle than in meat muscle, cooking methods/times that tenderize connective tissue are not required for fish.
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What happens to the quality of dry starches with improper storage? How should starches and sauces be properly stored? What foodborne illness issues should we be concerned with?
What will be an ideal response?
What word is used to describe the spatial relationships between those who are communicating?
a. staging b. artifacts c. personal space d. proxemics
The three micronutrient deficiencies of greatest concern in impoverished countries are
A. calcium, iron, and folate. B. folate, vitamin A, and iodine. C. iron, iodine, and vitamin A. D. vitamin E, iron, and calcium.
The weaning periodic one of the most dangerous times for children in developing countries because newly weaned infants often receive nutrient-poor diluted cereals or starchy root crops
a. True b. False Indicate whether the statement is true or false