When Preparing Most Soups and Stews for Consumers Following a Low-Fat

question 24

Multiple Choice

When preparing most soups and stews for consumers following a low-fat diet, by what percentage can the fat in the recipe be reduced?

• A) 20 - 30%
• B) 40 - 50%
• C) 50 - 60%
• D) 30 - 40%

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Definitions:

Non-Coding DNA

DNA sequences that do not code for proteins but have regulatory and other functions, making up a large portion of the genome in many organisms.

Non-Coding Portions

Segments of DNA or RNA that do not code for proteins but have roles in gene expression and regulation.

Human DNA

The complex molecule that carries genetic information crucial for the growth, development, functioning, and reproduction of humans.