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What else can I help you with?
What are the two major forms of Chinook salmon?
Male and female
Do moose eat salmon?
Moose are herbivores meaning they eat vegetation like grass and tree bark. They do not eat salmon or other forms of meat.
What are the safer forms of ground beef?
Fully cooked is the safest, no matter what it has in it raw, if cooked properly and completely it will not survive.
Name food items that are irreversible?
Baked goods like bread and cake: once the ingredients are combined and baked, you cannot separate them back into their original components. Eggs: once an egg is cooked, the proteins denature and the structure changes, making it impossible to return to its raw state. Caramelized sugar: when sugar is heated, it undergoes a chemical reaction that forms new compounds, making it irreversible.
Why do salmon die?
Because if they didn't die, the waters of the world would be filled with salmon. They have to die, similar to other life forms. If they didn't die, they would overpopulate the Earth.
Are baked beans a vegtable?
No, baked beans are legumes which are carbohydrates. We receive protein from beans, not much protein in vegetables.
Does a chapati dissolve in water?
No, a chapati does not dissolve in water. Chapatis are made from wheat flour and water, which forms a dough that is then cooked on a griddle. The structure of the cooked chapati prevents it from dissolving in water.
What is responsible for the dark ring around the cooked egg yolks?
The greenish ring is due to an iron and sulfur which forms when eggs are overcooked or not cooled quickly enough. To avoid this from happening, set a timer to boil eggs.
What forms is food stored in?
Fresh, frozen, salted, smoked, canned, dried, cooked, chilled, preserves, pickled, etc.
How many forms of money are there?
There are 1,000,000,000 Forms of money around the world
Why do you use liquid in cakes?
The liquids used in cakes (eggs, water, butter, oil, ect.) are there to help create a batter with the dry ingredients. Once baked, it forms the cake.
Why is there a difference of the weight of the potatoes cooked with different methods?
This is mainly due to the nutrient's(water) and other chemicals evaporating from the potato, shrinking its size. Also it can be due to a factor in changing forms, eg. Solid can melt when cooked, therefore having less mass
