Test Cooking of foods and vitamins

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Test Cooking of foods and vitamins

QUESTION 1: WHAT ARE THE EXTERNAL ROUTES OF VITAMIN ABSORPTION?

QUESTION 2: CAN ALL FOODS CONTAINING VITAMINS BE CONSUMED RAW?

QUESTION 3: WHAT TYPE OF VITAMINS SUFFER THE MOST FROM COOKING?

QUESTION 4: DO FOODS LOSE VITAMINS WHEN THEY ARE COOKED?

QUESTION 5: DO ALL COOKING TECHNIQUES AFFECT THE LOSS OF NUTRIENTS FROM FOOD EQUALLY?

QUESTION 6: WHAT COOKING TECHNIQUE IS RECOMMENDED FOR VEGETABLES?

QUESTION 7: IS STEAMING A RECOMMENDED TECHNIQUE FOR USE WITH VEGETABLES?

QUESTION 8: DURING THE SAUTÉING TECHNIQUE, THE EXPOSURE TIME OF THE FOOD TO HEAT SHOULD BE:

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