The best way to prevent retrogradation is to
a. freeze the starch before gelatinization occurs.
b. use potato or tapioca starches in frozen starch products.
c. use the gelled food as soon as possible.
d. all of the above answers are correct
Question 2
Which of the following factors either decreases the viscosity of a starch paste or delays the gelatinization of a starch paste?
a. adding acid prior to the end of pasting
b. stirring late in the cooking process
c. adding sugar to the starch prior to cooking
d. all of the above decrease or delay gelatinization
e. none of the above decreases or delays gelatinzation
Saguaro cacti in freeze-free zones.
A pygmy hippopotamus rests in some water to help prevent its skin from cracking at Ueno Zoo in Japan
Pott’s Occurs at the ankle and affects both bones of the lower leg (fibula and tibia)
Compression Occurs in vertebrae subjected to extreme stresses, as when one falls and lands on his or
Keeping a Salad Dressing Blended To prevent the fat from separating out in a salad dressing
Flail Chest Occurs When Three or More Adjacent Ribs Fracture in Two or More Places