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Select the letter of the correet answer. Write your answers on your answer sheets. 1. Which of the following knives is use for decorative works such as gamishes? C. Channel knife D. Paring knife A. Bread knife B. Butcher knife 2. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. A. Hand washing B. Manual ware washing 3. It is the egg's outer covering which accounts for about 9 to 12 % of its total weight depending on egg size. A. Chalaza B. Germinal disc C. Mechanical ware washing D. Washing machine C. Shell D. Yolk 4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? A. Fried egg B. Poached egg 5.It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules which contributes to the gelling characteristics of cooked and cooled starch mixtures. C. Scrambled çgg D. Soft-boiled egg A. Amylopectin B. Amylose C. Dextrin D. Mucin

Select the letter of the correet answer. Write your answers on your answer sheets. 1. Which of the following knives is use for decorative works such as gamishes? C. Channel knife D. Paring knife A. Bread knife B. Butcher knife 2. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. A. Hand washing B. Manual ware washing 3. It is the egg's outer covering which accounts for about 9 to 12 % of its total weight depending on egg size. A. Chalaza B. Germinal disc C. Mechanical ware washing D. Washing machine C. Shell D. Yolk 4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? A. Fried egg B. Poached egg 5.It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules which contributes to the gelling characteristics of cooked and cooled starch mixtures. C. Scrambled çgg D. Soft-boiled egg A. Amylopectin B. Amylose C. Dextrin D. Mucin

Chemistry
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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Select the letter of the correet answer. Write your answers on your answer sheets. 1. Which of the following knives is use for decorative works such as gamishes? C. Channel knife D. Paring knife A. Bread knife B. Butcher knife 2. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. A. Hand washing B. Manual ware washing 3. It is the egg's outer covering which accounts for about 9 to 12 % of its total weight depending on egg size. A. Chalaza B. Germinal disc C. Mechanical ware washing D. Washing machine C. Shell D. Yolk 4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? A. Fried egg B. Poached egg 5.It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules which contributes to the gelling characteristics of cooked and cooled starch mixtures. C. Scrambled çgg D. Soft-boiled egg A. Amylopectin B. Amylose C. Dextrin D. Mucin
Transcribed Image Text:Select the letter of the correet answer. Write your answers on your answer sheets. 1. Which of the following knives is use for decorative works such as gamishes? C. Channel knife D. Paring knife A. Bread knife B. Butcher knife 2. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware. A. Hand washing B. Manual ware washing 3. It is the egg's outer covering which accounts for about 9 to 12 % of its total weight depending on egg size. A. Chalaza B. Germinal disc C. Mechanical ware washing D. Washing machine C. Shell D. Yolk 4. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape? A. Fried egg B. Poached egg 5.It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules which contributes to the gelling characteristics of cooked and cooled starch mixtures. C. Scrambled çgg D. Soft-boiled egg A. Amylopectin B. Amylose C. Dextrin D. Mucin
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