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All ground meats must be cooked to an internal temperature of ___°F.

Leaf vegetables have a mild flavor when they are young, but their flavor becomes ___ with age.

Hard rolls, baguettes, and rye breads are made from ___ doughs.

Catfish, trout, herring, salmon, mackerel, and ___ are considered fatty fish.

Toasting and roasting causes the ___ in nuts and seeds to form a brown exterior surface.

TF develops a backache but does not seek help. She is a nanny, without insurance and is afraid she will lose her job if she takes time off. After several days, her back pain becomes unbearable, and she seeks help at the ER. An ultrasound is done, and she is told that she has hydronephrosis of her right kidney due to a kidney stone in the right ureter. How would you explain the hydronephrosis in her case?

One of the most effective cooking techniques used to caramelize vegetables and develop flavors is ___.

An herb is a flavoring derived from the leaves or ___ of a very aromatic plant.

Carbohydrates contribute ___ calories of energy per gram.

Butter is full of unsaturated fat.