please......answer these all its food production.....please answer these alllllll plz plz.....i will mark you as brailiest....i'll follow you...and i'll rate 5 star and...thankkyou
Answers
Answer:
this is out of my brain.
Explanation:
i too would like to know the answer to these questions.
Answer: 1. Salad dressing is a mixture of oil, vinegar, herbs, and other flavourings, which you pour over a salad.
2. Poaching is a technique typically used for delicate foods including eggs, fish and fruits. In order to poach food effectively, it must be completely submerged in water. Simmering requires the temperature of the liquid to be between 185 to 200 degrees.
3. Fatty acids generally consist of a straight alkyl chain, terminating with a carboxyl group. The number of carbons in the chain varies, and the compound may be saturated (containing no double bonds) or unsaturated (containing one or more double bonds). Short- and medium-chain saturated fatty acids (SFAs) (4 to 12 carbons in length) are found in milk fat, palm oil, and coconut oil. Other animal and vegetable fats contain predominantly longer-chain SFAs (more than 14 carbons in length) and are found chiefly in meats, butterfat, and some vegetable oils. Monounsaturated fatty acids (MUFAs), such as oleic acid, contain one double bond per molecule, whereas polyunsaturated fatty acids (PUFAs), such as linoleic acid, contain more than one. Linoleic acid is classified as an essential nutrient, since the body requires it but cannot synthesize it. Arachidonic acid is also required by the body but can be synthesized from linoleic acid, which is abundant in oils from corn, soybeans, and safflower seeds.
4. to cook food in a small amount of oil or fat:
5. Napa Cabbage, Green Leaf or Red Leaf Lettuce, Arugula,Iceberg.
6. Replacing a high-calorie, heavy meal with a healthy salad is a great way to slim down. But you have to use diet-friendly salad ingredients. Those are salad toppings that are packed with nutrients, full of flavor, naturally lower in fat, and properly portioned.
7. 1) Cooking increases palatability. Cooking pleases the eye and is receptive to the palate and helps to stimulate the digestive juices, thereby creating an appetite.
2) Cooking helps to provide a balanced meal. The different ingredients combined together in one dish make it easier to provide a balanced meal.
3) Cooking sterilizes the food partially. Cooked food can be stored for a longer time and it prevents food poisoning and diseases when stored properly. Some of the disease producing germs is killed by cooking. They are killed because of high temperature during the cooking process. A temperature of 600°C applied over 30 or more minutes, kills most of the pathogenic germs.
4) Cooking retains, as far as possible, the nutritive and flavouring ingredients. The flavour depends upon the amount and kind of extractive present, and the acids developed. Nutritive value is enhanced if the fat proportion in the meat is more. While cooking, the nutrition could be preserved by using the cooking liquor.
5) Cooking gives a variety to the menu, as one food item could be cooked in various ways and given different textures, e.g. mutton in a soup, roast joint, croquettes, stews, keema, sookha meat, boti kababs, etc. Different methods of cooking when used make the menu interesting and enhance variety. It is, therefore, easier to plan a balanced diet.
6) Cooking preserves food for a longer time. The high temperature destroys bacteria and limits spoilage. It is economical as the cooked leftovers could be utilized and new dishes could be prepared.
8. Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food.
Explanation: Hope its helpfull :)