Unsaturated fats<span> are typically liquid at room temperature. They differ from </span>saturated fats<span> in that their chemical structure contains one or more double bonds.</span>
TRUE: Food that will be served immediately can be reheated to any temperature as long as the food was cooked and cooled properly. Food reheated for hot-holding must reach an internal temperature of 165℉ within two hours. The food needs to stay at this temperature for at least 15 seconds before serving.
The answer is D! Hope that helps!
Antioxidants work by stabilizing free radicals or opposing oxidation:
The answer is true.
<span>Your target heart rate h</span>as a range of two numbers.
