43.  Name this blood vessel.

A ___ is the amount of a food or beverage item served to an individual.

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 ___.  

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

Heat cannot increase the nutrient value of foods.

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

Umami tastes come from ___ found in foods.

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