Why is it important to know the different cuts of meat? B. Why does meet require different ways of cooking? C. How important is the meat in human nutrition?
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- a. How to prepare a chocolate or cocoa. Discuss precisely. b. Distinguish between the three grades of beef. c. What are the problems in meat and poultry cooking. Discuss comprehensively.Which of the following foods is a rich source of protein? A. lean meat, such as chicken breast B. whole grains (e.g., whole wheat bread) C. olive oil D. leafy greens E. berries (e.g., blueberries and raspberies)a. Distinguish between the three grades of beef. b. What are the problems in meat and poultry cooking. Discuss comprehensively.
- a. What is the difference between a calorie and a Calorie? b. How are calories measured? c. How many calories in 1g of protein? d. How many calories in 1g of fat? e. How many calories in 1g of carbohydrate?b) Name 2 vitamins that are essential but not necessary in the diet. Vita in K (2%)A. How do you differentiate the two methods of cooking meat? B. what are the factors affecting choice of cooking methods in meat?
- a. What is the definition of an ingredient's mass fraction, and where can you learn more about food mass fractions? b. How can the energy content of foods be calculated using their mass fractions? c. Give examples of how food's physical properties are affected by mass fractures. Create an equation that accurately expresses the relationship and explain how to utilize it.On a food product, such as Fita Crackers: (base on the pictures attached below) Questions: 1. Are there any other nutrients (aside from carbohydrates, fat, and proteins) found on the product? If yes, which among these nutrients has the highest percent daily value? 2. Is the information found on the nutrient information congruent with the stated ingredients? Why or Why not? 3. Decide on whether this food sample can be eaten often or sparingly and justifya. How many kcal would you get if you ate 3 tablespoons? b. What percent of kcal come from total protein in one serving of the peanut butter? c. List the two mandatory nutrients missing from the food label. Nutrition Facts Serving Size 2 tbsp 32g (32g) Servings Per Container 8 Amount Per Serving Calories 188 Calories from Fat 134 % DV* Total Fat 16g %. Saturated Fat 3g 13% Trans Fat Cholesterol Omg Sodium 156mg Total Carbohydrate 7g Dietary Fiber 3g Sugars 3g 0% 6% 2% 10% Protein 8g 0% • Vitamin C 0% Calcium 1% 3% Calories 2,000 2,500 Tatal Fat Sat Fat Cholesterol Sodium Total Carbohydrate Fiber 65g 20g 300mg 2,400mg 300g 25g 80g 25g 30bmg 2,400mg 375g 30g Less than Less than Less than Less than
- a. What are the differences and similarities between seasoning and condiment. Give 3 examples each.b. What are the safety issues that should be considered while buying and cooking meat dishes?Discuss how carbohydrates can be stored as fat. Please answer precisely, clearly, and directly.A complete protein fooda. provides the daily amount (grams) of protein recommended for ahealthful diet.b. can be used to synthesize the nonessential amino acids.c. contains all 20 amino acids.d. includes beans, peas, and leafy green vegetables.