The process of moderating the temperature of a food such as allowing a food to gradually increase from a temperature of -23 C (-10 F) to -4 C (25 F) in preparation for deep-fat frying
Answer: The three test include, Ammonia test,dissolved oxygen test, carbon dioxide test
Explanation:
Ammonia test- this help to test the amount of ammonia available in the aquatic habitat to determine it sustainability of aquatic organism such as algae bloom
Dissolved oxygen test- Oxygen is essential for respiration( aerobic respiration) of animals, the test identify the level of oxygen available to sustain respiration.
Carbon dioxide - carbon dioxide is an essential reactant for photosynthesis, the test determines the amount of carbon dioxide.
Temperature - an increase in temperature increase metabolic activities and organism sensitivity to toxins.
Nutrient - increased nutrients level increase their growth and also determined how organism are distributed in the aquatic habitat.
Carbon dioxide - It influence the pH an increase carbon dioxide decrease pH and increase photosynthesis.
A dive instructor begins his leson on the shore as he guides his student out into the water what zone are they in
Answer:
Unsaturated fats are foods from plants, such as vegetable oil, nuts, and seeds.
Explanation:
In naming a few dietary sources of unstaurated fats include:
- avocados and avocado oil
- olives and olive oil
- peanut butter/peanut oil
- fatty fish such as salmon and mackerel
- nuts and seeds, such as almonds, peanuts, cashews,