Food 2

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1. Fish and shellfish are tender because they have very little connective tissue.

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Food 2 - Quiz

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2. Dry milk powder does not need to be refrigerated until it is reconstituted.

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3. A vegetable stock has no gelatin content because it contains no animal products.

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4. Egg whites solidify (coagulate) when cooked at temperatues between 144°-149°F.

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5. Monte au beurre is an emulsified sauce.

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6. Nonfat milk must have a milk fat content of 1% or less.

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7. Like salmon and cod, shellfish are very lean.

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Fish and shellfish are tender because they have very little connective...
Dry milk powder does not need to be refrigerated until it is...
A vegetable stock has no gelatin content because it contains no animal...
Egg whites solidify (coagulate) when cooked at temperatues between...
Monte au beurre is an emulsified sauce.
Nonfat milk must have a milk fat content of 1% or less.
Like salmon and cod, shellfish are very lean.
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