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DISCUSS THE IMPORTANCE OF THE VITAMINS AND MINERALS IN PREPARATION OF CULINARY CUISINE
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- DISCUSS THE IMPORTANCE OF THE PROTEIN IN PREPARATION OF CULINARY CUISINEIs adding vitamins and minerals to processed food a good idea? Please explain.This is the major constituent of most foods. It influences the structure, the appearance, taste of food and their susceptibility to degradation. a. carbohydrates b. water c. moisture
- Give at least four types of food processing and explain its processes and applications.Which of the following is NOT one of the negative effects of food processing in the manufacturing of packaged foods? Reduction in nutrient value of foods due to chemical decomposition. Increased cost to consumer. Addition of artificial chemicals. Increased accessibility of calories to the body. Addition of salts, sugars, and oils in large quantities.In your own words, describe the 'Food Guide snapshot' in the new Canada Food Guide (i.e., the image of the plate, portions, etc.).
- In fundamentals of food science, what are the functions of carbohydrates to our body and food systems?The USDA Food Patterns recommends that a healthful diet contains food from which of the following group? A. Starches, meats, vegetables, fruits, milk, and fats B. Carbohydrates, fats, and proteins C. Grains, vegetables, fruits, dairy, and protein D. Nuts and legumes, carbohydrates, fats, and dairyHow food science and technology has put an enormous impact on the quality of human life. Discuss in detail.
- In response to the following question fulfil all requirements below: What are three new classifications of food proposed in the 21st Century? A sentence outline An introduction One body paragraph In response to the following question fulfil all requirements below: Select any process in food production or any process of importance to a foodie and present the three major steps within your selected process. A sentence outline One body paragraph A conclusionExplain several ways that microbes may be used as foods.Discuss the importance of aseptic technique in food preparation.