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What predictions can you make about raising times of breads containig sugar? Choose the best CORRECT answer.

In order to create a graph we must …… Choose the best CORRECT answer/s.

Collect the yogurts we made last week. What can you observe about the yogurt sample textures? Choose the FALSE/INCORRECT answer.

Analyze the yogurt samples from last week. Which yogurt sample tasted better?

During this past nutrition labs I learned that……. Choose the FALSE answer. 

Besides carbohydrates and fats, we also need to ingest proteins. Which statement/s about flours and gluten are incorrect?. Chose the INCORRECT /FALSE answer.  

Gluten free flours will provide baked goods that rise well, while flours rich in gluten will provide baked foods that rise less. The more gluten, the less elastic the dough will be, consequently less CO2 will be trapped that can make the baked good rise.

Milk is an unstable oil in water emulsion. If you let the milk sit, the low density fat droplets will rise and collect on the top. This fat top is cream. We can see this happening in real life when we make hot chocolate. After we let hot whole milk cool, we can easily see the cream layer floating on top of the milk and easily remove it if we want to decrease the amount of saturated fat in our chocolate milk. 

In food production, enzyme activity can be beneficial or harmful. Some examples of using enzymes or inactivating enzymes in food production are ………  Select ALL the CORRECT ANSWERS. HINT: there are 2 correct answers.

Write a recursive version for function int sum(int n) which returns sum of 1+2+…+n.