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Soft peak
Dry stage
Stiff peak
Frothy stage
None of the above
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Yolk
Albumen
Chalazae
Shell
They are all major components
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Would be graded as "A" or "AA"
Have a flattened yolk
Have think albumen
A and c are correct
All of the above
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Can be used as a substitue for evaporated milk
Is evaporated by 50-60% then dextrose or corn syrup is added
Has a brown tint due to the Maillard browning reaction
B and c are correct
All of the above are correct
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You will spend approximately 25% of the budget on meat, fish and poultry
A low income household will spend approximately 25% of their monthly income on food
You need to break even every day to stay within your budget
You should not choose a cut of meat that will exceed your daily meat budget allotment
All of the above
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Removes the harmful bacteria that may be present
Decreases the porosity of the shell
Removes the cuticle
A and b are correct
All of the above
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Texture, size and shape
Temperature and variety
Flavor and color
A and c are correct
All of the above
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The gradual increase in temperature of an egg yolk to prevent coagulation
Maintaining water at a simmer
Fried pieces of meat or vegetables in a cornstarch batter
The gentle incorporation of whipped cream into another mixture with a spatula
B and d are correct
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Binding
Emulsifying
Thickening
Coating
All of the above
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Small
Medium
Large
Extra large
Jumbo
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The presence of melted chocolate added at the frothy stage
The presence of lemon juice added at the frothy stage
The presence of water added at the frothy stage
The presence of sugar added at the frothy stage
They will all be unstable
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Fast food
Cycle
Free-use
Stable
Single cycle
30mL
1 tablespoon
Half an egg
A and b are correct
A and c are correct
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Single sue menus
Provide selection of some items but not others
Cycle menus
Be and c only
All of the above
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$1.34
$12.55
$13.40
$2.80
$5.50
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Starches higher in amylopectin form gels when cooled
Gelatinized cornstarch forms a viscous sol and undergoes gelation as it cools
Pregelatinized starches will thicken in the presence of cold liquid
Amylose is the component of the starch granule that undergoes retrogradation
All purpose flour produces a thicker product when cooled than when hot
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They are highly perishable and must be used within a couple of days
They contain egg
They are often made with a higher protein flour
B and c are correct
All of the above
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Also contains proteins
Easily undergoes dextrinization
Is pure starch
Has a higher amount of amylopectin
None of the above
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Lump formation can be prevented by preparing a hot water slurry with the starch
Lump formation can be prevented by preparing a cold water slurry with starch
Sugar can be used for physical separation
Fat can be used to coat the starch granules
Instantized starch is less likely to form lumps than cornstarch
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