You have been asked by the manager of your school cafeteria to design and conduct a taste panel for their new macaroni and cheese recipe. Describe the general guidelines that you are going to follow when setting up and conducting this taste panel. Consider seating arrangements, room temperature and lighting, time of tastings, portion sizes and containers, potential additional water and food needed, and so on. Include discussion of any problems or issues that you might anticipate.
What will be an ideal response?
See section 2-1.
Nutritional Science
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A. brisk walking. B. yoga. C. shooting hoops. D. jumping rope.
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Answer the following statement true (T) or false (F)
Nutritional Science
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A) Kidney disease B) Stroke C) Heart disease D) Cancer E) Accidents
Nutritional Science