Cooking changes the composition of carbohydrate to sucrose; this gives a natural sweetness to the food. This is the reason why starch-rich or carbo-loaded kinds of food are very enticing to the senses, because when they are cooked the food naturally releases these sweet aroma and taste that you cannot resist.
Food that needs to be reheated should be heated to a minimum internal temperature of 165 degrees Fahrenheit and held above 140 degrees Fahrenheit until served.
Fortification!!!!
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Answer:
I'm pretty sure the answer is D, but not 100% certain...
Explanation:
