The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients.
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Answer:
d. It has been inspected and complies with local, state, and federal laws
Explanation:
It is very important that you choose a supplier which has been inspected, particularly a physical inspection on its <em>manufacturing operations</em> as well as its <em>packaging operations</em>. There are regulatory requirements for food suppliers and they should have been subjected or have complied to the <u>local, state and federal requirements</u>. If the food supplier hasn't been inspected or doesn't want to be inspected, then <u><em>it's a red flag</em></u>. You have to choose other food suppliers in that case.
The answer i found when i looked it up was <span> pulmonary</span>
Answer:
varies based on the type used, but average is 10days.
Explanation:
