Answer number 1 to 7 pls. Thanks II. Analogy: Fill in the blank with the correct answer. Write your answer in piece of paper.1. 1 cup (c.) butter1% cup (c.) butter2. 1 tbsp. flour2 tbsp. cornstarch3. 1 cup (c.) eggs (whole)eggs (whole)orange juice2 cup orange juice5. 1 cup egg whites1 ½ cup egg whites6. Very slow°C7. Cool90 °C1 cup (c.) margarinemargarine½ tbsp. cornstarchflour5 medium eggs15 medium eggs1 medium orange3 medium orangemedium eggs12 medium eggs250 °FVery slow200 °F

In this question asked about fill in the blanks. We have to convert the values on the basis of…

Answered: 1. 1 cup (c.) butter 1 ½ cup (c.)…

An Illustrated Guide To Vet Med Term

4th Edition

ISBN:9781305465763

Author:ROMICH

Publisher:ROMICH

Chapter16: Testing Testing

Section: Chapter Questions

Problem 3MC

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Divide into two groups. One group will argue in support of using superfoods, and one group will argue against the use of superfoods. During the debate, be sure to answer the following questions: What is a superfood, and is it appropriate to classify a given food as a superfood? Are there foods that you can reliably say have the characteristics of a superfood? Describe the research you have consulted to support the classification of a food as a superfood.
8. A retort pouch is: a) Filled first with food product and then retorted (heat-sterilization) to extend product shelf life. b) Food is heat-sterilized first, and then added to a pouch under nitrogen c) Retort pouches requires thermally stable seals d) Both a and c
1. Discuss the absorption rate of limonene from orange juice to Low Density Polyethylene (LDPE) packaging material. 2. how vacuum packaging can extend the shelf life of foods.
6. Hey please write a paragraph or 2 paragraphs about this topic below including the introduction and conclusion. F) Using the School Feeding System as a Vehicle for Micronutrient Fortification: Experience from South Africa?
1.) During a laboratory activity, Chemical reactions from mixture of chemicals should be observed under which laboratory equipment? a.) autoclave b.) fume hood c.) Labaratory Safety cabinet d.) Centrifuge 2.) Which type of equipment contains a HEPA filter that only removes suspended materials from exhausted air? a.) Fume hood b.) Biosafety Cabinet I c.) Biosafety Cabinet II d.) Biosafety Cabinet III
3 bio
1. Example of unfavorable enzymes reaction is the milk clotting? a. Ture b. False 2. Carbohydrates are abdunat in animal-based food? a. Ture b. False 3. Food microrganism are liable to the effect of temperature? a. Ture b. False 4. Small (dose) of food contaminated with pathogenic bacteria can guarantee human illness? a. Ture B. False 5. Enzymes are protein which catalyze chemical reactions? a. Ture b. False 6. Subcutaneous animal fats are saturated? a. Ture b. False 7. which of the following can be contained a primary source of microganism associated with food? a. Soil and water only b. Gastrointestinal tract of animals and human C. Food handlers d. plants and plants products
Question 1 a) How the “FOOD BORNE DISEASES” are spread? Enlist all the “Types of Food Borne Diseases” with a brief note of each one. b) Differentiate between ‘Free Available Chlorine, Combined Available Chlorine and Total Chlorine’. Give ‘Examples with their Chemical Names’ and ‘chemical formulae’. Which ‘Group’ is ‘Stronger than the Other’ and by ‘How Many Times’ OR ‘Percentage’.
1.) INGREDIENTS: HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA*; SUGAR; CONTAINS 2% OR LESS OF: POTASSIUM SORBATE, TO MAINTAIN FRESHNESS; XANTHAN GUM; SALT; MONO-AND DIGLYCERIDES*; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLAVOR. a.) What macronutrient provides the most calories in this product? b.) Is this product considered any type of chocolate? Why or why not?
1. What are the enzymes that are being tested in a litmus milk medium? Answer this comprehensively and please, do not just copy for somewhere.
Food should be cooked to a temperature of: 85° C or higher65° C or higher75° C or higher50° C or higher
Bread dough made from wheat flour will leaven (rise) when left at room temperature for 30 min because: a. pathogenic bacteria like E. coli O157:H7 double in population density every 30 minutes at room temperature b. it contains sodium acetate which lowers the pH to 4.5 c. yeast added to the dough consume sucrose (table sugar) and produce ethanol + CO2 (carbon dioxide gas) during this 30 min period at room temperature d. egg white albumen protein was painted onto the surface prior to baking e. gluten in the dough traps gases that are produced during the fermentation that occurs during this 30 min period at room temperature

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