eat: have food. ...
tuck in: (informal) eat eagerly, with enjoyment. ...
lick: eat something by rubbing it with the tongue. ...
have a snack: eat a small meal between the main meals. ...
stuff/gorge oneself: (informal) eat so much that one can't eat anything else. ...
overeat: eat more than is necessary or healthy.
Because the respiratory system will continue to force air down. Hope this helps.
<span>The researchers investigated two types of dough tossing: single tossing and multiple tossing. In single tossing (when tossing the dough from rest), they found that the optimal motion is a helical, or spiral-like, trajectory. As the scientists explain, when the dough is at rest, torque (twist) must be transferred to the dough via sliding or static friction. When the dough is in the air, its airborne rotational speed matches the rotational speed the chef gives it at the moment of separation. For this reason, single tosses follow a spiral-like trajectory.</span>
Proteins or polypeptides. (They are interchangeable)
The items of food handling that is most likely to be vulnerable of hazards is the critical control point. The critical control point is a procedure being applied to be able to prevent hazard to be contaminated to the food and in the same time to promote food safety. One of the methods that falls under critical control point is cooking, it is used to kill microorganisms that could be lurking on the food. The reason why it could be vulnerable of hazards because if it not done correctly, it could still preserve the contaminants, making it dangerous and making the people consume it at risk. Just like in cooking, when it is not done correctly, it will preserve the microorganisms, making the people consume it at risk.
