The federal agency responsible for defining food additives and authorizing their use is the
(1) EPA, (2) Bureau of Homeland Security, (3) Agricultural Research Service, (4) FDA, (5) none of these.
Question 2
Meat that is cooked while the carcass is in rigor would be
(1) dry, (2) slimy, (3) soft, (4) tender, (5) tough.