Cuestionario vinculado a una guía · Medio Nivel

Cómo adaptar recetas para alergias alimentarias con un cuestionario de IA

Prueba fuentes ocultas de alérgenos como salsa de soja y malta, los límites de las etiquetas de precaución y en qué se diferencia el contacto cruzado del intercambio de ingredientes.

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Pregunta 1 de 8

Why might a stir-fry made with rice noodles still be unsafe for someone with celiac disease?

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Las respuestas y explicaciones aparecen a medida que realiza el cuestionario.

  1. Why might a stir-fry made with rice noodles still be unsafe for someone with celiac disease?
    • Rice noodles naturally contain small amounts of gluten
    • Sesame oil is usually processed with wheat proteins
    • Standard soy sauce is brewed with wheat
    • High-heat stir-frying converts starch into gluten
  2. Which egg substitute does the guide say can whip into a meringue, unlike a flax egg?
    • Aquafaba, the liquid from canned chickpeas
    • Unsweetened applesauce
    • Mashed ripe banana
    • Xanthan gum mixed with water
  3. What did the FASTER Act change about US allergen labeling?
    • It made "may contain" statements mandatory
    • It aligned the US list with the EU's 14 allergens
    • It banned shared equipment for allergen-free foods
    • It added sesame as the ninth major allergen, with labeling required from January 1, 2023
  4. What does a US label without any "may contain" statement tell you about cross-contact?
    • The product was tested and found allergen-free
    • Very little, because precautionary statements are voluntary
    • The product was made on dedicated allergen-free lines
    • The FDA inspected the facility for cross-contact
  5. Why can a product labeled wheat-free still be unsuitable for a gluten-free diet?
    • Wheat-free labels are not permitted in the US
    • Wheat-free products are usually made with soy flour
    • It can still contain barley or rye
    • Wheat-free means the product contains extra wheat starch
  6. Which of these situations is cross-contact rather than a hidden ingredient?
    • Anchovies in Worcestershire sauce
    • Gluten-free bread toasted in a shared toaster
    • Casein in a creamer sold as non-dairy
    • Barley in malt vinegar
  7. Which prompting approach does the guide say gets better substitutions than asking for a generic replacement?
    • Asking for the most popular brand of each substitute
    • Asking the model to shorten the recipe
    • Asking the model to use only whole foods
    • Asking what function each removed ingredient served
  8. Why does the guide warn against trusting an AI's claim that a particular brand is allergen-free?
    • The model cannot know current formulations, and its data may be years old
    • Brands are not allowed to be named in AI output
    • AI models cannot read ingredient lists in English
    • Allergen-free claims only apply to products sold in the EU