Which of the following disorders involves loss of lung elasticity?

A ___ is a thick liquid with a flavor that has become concentrated as a result of being gently simmered until reduced in volume.

Moist-heat cooking techniques include simmering, boiling, blanching, steaming, and ___.  

Heat cannot increase the nutrient value of foods.

A(n) ___ is a flavoring derived from the bark, seeds, roots, flowers, berries, or beans of an aromatic plant.  

Umami tastes come from ___ found in foods.

Research supports the idea that tastes can be categorized as sweet, salty, sour, bitter, or umami.

“According to the FDA, milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and ___ account for 90% of all food allergies.”

 A ___ is a flavorful liquid used to soak uncooked foods to impart flavor and sometimes tenderize.  

Menu items will only sell on the basis that they are “healthy.”