Food Science

Salt is already frozen ... it's a solid, which means the temperature in your kitchen

must be below the freezing point of the salt.

We looked up that temperature, and everything is clear now. Ordinary salt (NaCl) freezes

(or melts) at 1,474

Greens, vegetables and organic foods tend to have the highest alkaline content. Items such as avocados, soy, certain edible grasses, fresh cucumber, kale and broccoli tend to be atop of the list as far as content so look for similar foods.

Frozen fruit should not take that long to thaw, two to three hours outside of the refrigerator or a little longer if left to defrost in the fridge. The length of time it takes for the fruit to thaw will also depend on the size and quantity of fruit.

Papaya is liquidised, dried, then ground into powder.

use in meal planning (nutritional propeties )use in recipes(recipe function)

1. 2 moths i don't now maybe a week till it will mold or a year if a year it will smell and then your wife will get mad .

There's regular, reduced fat, low fat, skimmed, semi-skimmed, ultrafilteration, modified, Lactose reduced, Lactose free, butter milk, cultered milk, flavoured milk, fortified milk. Why do you want to know what types of milk there are anyway? Haha.

Although butter is a dairy product, it does not have much nutritional value. The best place for it on the food pyramid is at the top in the fats, oils and sweets section.

well it really matters on witch fruit it is, but i would say if it was not refrigerated i would have to say about around 3 weeks. trust me you herd it from an 11 year old girl who likes Phil Collins.

Generally, there is nothing wrong with eating raw eggs. However, before food safety standards were improved, raw eggs sometimes contained salmonella and required cooking to be safe to eat. That is a rare occurrence these days. If you are not sure of the quality of the eggs, fully cook the eggs before eating them.

yes. soft serve ice cream does contain milk. the only difference between soft serve and regular ice cream is that soft serve ice cream's ingedrients allow it to have a different freezing point than regular ice cream.

The color of the pan has the biggest effect on energy transfer. A dark colored pan will absorb energy quicker, and so heat up faster. Lighter, shinier pans will heat up slower.

The pan thickness can have an effect. A thicker pan will heat up slower, but will continue to cook the cookies after the pan is removed from the oven. A thin pan will heat up faster, but will do little cooking after the pan is removed from the oven.

Some pans have a layer of air inside them that is supposed to give more even heating to the top surface. These pans may take longer to heat up, but should keep the whole pan at the same temperatures. (As opposed to cookies on the sides getting done faster).

Market Forms of Shellfish

Shellfish, like finfish, are also marketed in a variety of forms.

Following are some examples as well as tips on purchasing.

Live in the shell -- These shellfish are sold just as they come from

the sea and must be kept alive until they are cooked. When

purchasing, be sure they are active. Crabs and lobsters should show

movement in the legs. The lobsters tail should curl under and not

hang down when the live lobster is handled.Hard clams, oysters, and

scallops should close their shells when tapped.

Shucked -- Shellfish sold in this form have been removed from the

shell while alive and packed in a clear liquid. Scallops, oysters,

clams, and mussels are available in this form. When purchasing

shucked shellfish there should be little or no liquid and a fresh,

mild odor. Excess liquid indicates poor quality and careless

handling. Color is also a good indication of quality.Clam meat

should be pale to deep orange, scallop meat should be creamy white to

light tan, orange, or pink, and oysters should have a creamy color.

In addition there should be no shell particles in shucked oysters and

clams.Scallops are unique in that only the abductor muscle is

removed from the shell, not the whole scallop. Shucked shellfish is

available fresh or frozen.

Headless -- The head of the shellfish has been removed. Shrimp is

sold in this manner as are spiny lobster tails. Fresh shrimp have a

mild odor and firm meat, usually greenish or pink in color. The shell

should fit the body with no sign of shrinkage.

Peeled and cleaned -- Shrimp is commonly sold in this fashion. It is

headless with the intestinal tract removed.

Cooked in the shell -- Crabs and lobsters are sold in this form. The

market cooks the shellfish and sells them whole, or the meat may be

picked from the shell and is packaged chilled or frozen. Cooked

lobster meat is red in color and has a mild odor.The tail of a

cooked lobster should spring back after it has been straightened.

Frozen -- Shellfish are frozen in almost every form: raw, cooked, in

the shell, and out of the shell.Oysters, scallops, clams, and

mussels are sold breaded and ready to fry or bake. They have been

shucked, coated with batter, breaded, package, and frozen. Shrimp is

also frozen raw or fried and breaded.In this case the shrimp are

peeled and cleaned, coated with a batter, breaded, packaged, and

frozen.

Canned -- Whole shellfish, lumps of meat, minced meat and smoked meat

are canned.Whether they be "dry packed" in a vacuum or "liquid

packed" in a brine or juice, they are ready to serve or use as

purchased. Oysters, lobsters, clams, crabs, and shrimp are sold in

this form.

By: Maryrose Buladaco Malabon City!!! 09153432709

A gelatin dessert will fail to gel if any one of these fruits is included in the dessert. Only fresh or frozen fruit will prevent it from setting. Canned fruit is harmless because the heat of the canning process deactivates the enzymes.

kiwi, mango, papya, pineapple, ginger root, figs, guava, pawpaw

Cut brinjal (aka eggplant and aubergine) turn brown due to oxidation caused by an enzyme known as polyphenoloxidase. Some recommendations to delay the browning include

* chilling the eggplant before slicing * blanching the slices in boiling water * soaking the slices in salt water So don't cut it up too far ahead of cooking.

There are many parts that make up an apple. Of course, the core is the middle where there are pouches with seeds inside of them. If you want to know what an apple is made of, try going to www. ask.com, or you can type it here and someone might answer you.

Food science is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering and ending with cooking and consumption. It integrates and applies knowledge within the disciplines of chemistry, engineering, biology and nutrition to preserve, process, package and distribute foods that are nutritious, wholesome, affordable, desirable and safe to eat.

Not all cooked food float in soup. Fish balls are made from fish paste. There are tiny air bubbles trapped inside the paste. When they are cooked, the air bubbles made the fish ball lighter and as a result, the fish balls float in soup.So the fish balls will float in the soup . :D

cellular respiration.

Maybe whole milk if you're using an ice cream maker. You need something with fat/cream in it to solidify with the other ingredients. If you are using a specialized blender (like vita-mix or blend-tec) skim milk can be used when making soft serve (if your fruits/berries are frozen).

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You can use whole milk and whipping cream for the fat in the ice cream.

Capsaicin makes peppers so hot.

most potato chips don't have sugar in them at all but I'm 100% knowing there are different flavors for potato chip so hey maby there might be a brand or flavor the have sugar in them!