Question List for "Introductory Foods"

Pages: [1] 2 3 ... 59
  Topics Views Last post
Food and Culinary Arts » Define blanching, then explain why vegetables are commonly blanched before freezing. New
Started by crazycityslicker
 215 Aug 1, 2020
Food and Culinary Arts » If a home freezer malfunctions or there has been a loss of electricity, explain the steps that ... New
Started by Pea0909berry
 335 Aug 1, 2020
Food and Culinary Arts » Two quart glass canning jars are acceptable for home canning purposes. New
Started by nenivikky
 180 Aug 1, 2020
Food and Culinary Arts » The process of freezing rapidly at very low temperatures is called New
Started by jazziefee
 67 Aug 1, 2020
Food and Culinary Arts » Modified-atmosphere packaging may extend the shelf life of a variety of foods. The gaseous ... New
Started by future617RT
 92 Aug 1, 2020
Food and Culinary Arts » Botulism has often been associated with New
Started by james0929
 77 Aug 1, 2020
Food and Culinary Arts » A pressure canner should be exhausted before beginning the actual processing period in order to New
Started by panfilo
 77 Aug 1, 2020
Food and Culinary Arts » Sports beverages generally have a lower carbohydrate content than carbonated soft drinks. New
Started by sheilaspns
 99 Aug 1, 2020
Food and Culinary Arts » Retort pouches require a longer heating period as compared to traditional canned foods. New
Started by yoroshambo
 74 Aug 1, 2020
Food and Culinary Arts » Cocoa and chocolate contain some starch. New
Started by sammy
 76 Aug 1, 2020
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