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What else can I help you with?
What is the use of colanders?
To drain foods that have been cooked
Are these hazardous foods Cooked potatoes cooked rice cooked spinach?
Cooked potatoes, rice, nor spinach are hazardous foods. They are all safe for consumption.
Is polyethylene glycol poisonous to dogs and cats?
Polyethylene glycol is not poisonous to dogs and is often found in dog foods. However, it is poisonous to cats.
What are raw foods?
raw foods are foods that are not cooked and ate raw
What is the use to test the presence of startch?
Testing for the presence of starch is commonly done in biology and food science to detect the presence of carbohydrates. Iodine solution is typically used for this test, as it turns blue-black in the presence of starch. This test can be useful in identifying starch in foods or in plant tissues.
What foods can you not eat on a raw food diet?
Cooked foods
What foods are cooked in solar ovens?
anything
Why are food hot even when not cooked?
Foods are hot even though they are not cooked means they are spicy. Hot and cooked foods don't mean the same thing. The taste can be hot, but the temperature can be cold.
How would glucose test strips and iodine react to fruits and vegetables?
Glucose test strips would not react with fruits and vegetables because they are used to detect glucose in liquids such as urine or blood, not solid foods like fruits and vegetables. Iodine can be used to detect the presence of starch in fruits and vegetables by turning blue-black in the presence of starch.
What foods can I use with my baby food mill?
Baby food mills are used for grinding down soft-cooked foods. This means steamed carrots and other cooked vegetables. You can also try cooked chicken.
Which food is high risk?
raw and cooked meat foods are high risk foods.
What is triiodide starch?
Triiodide starch is a complex formed when iodine reacts with starch. It is commonly used as an indicator to detect the presence of starch in a solution by forming a blue-black color. This reaction is often used to test for the presence of starch in foods or in laboratory experiments.
