Creating balance in menu options takes an understanding of portion control, kcalories, types of fat, simple and complex carbohydrates, sodium and sugar levels.
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Q13: Which technique should be avoided when preparing
Q14: For a balanced dessert, which ingredient is
Q15: Good breakfast choices include:
A) Whole-grain pancakes and
Q16: Break foods should be:
A) One-bite size
B) Two-bite
Q17: To make less look like more on
Q19: Confit refers to rice paper skins stuffed
Q20: Stocks are a low-kcalorie way to support
Q21: Both oils and vinegars can be infused
Q22: Gastrique is the use of puréed beans
Q23: A compote is a preparation of fruit,
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