Food and Culinary Arts

Describe superheated liquids and explain under what circumstances this may occur.

Started by karateprodigy

Scoville heat units measure the

Started by swpotter12

Chinese restaurant syndrome or MSG symptom complex is a myth and has not be demonstrated.

Started by burton19126

In general use, a polyunsaturated fatty acid is one that, chemically, has

Started by drink

Which of the following is a saturated fatty acid?

Started by littleanan

Bound water in foods retains the same properties free water and may be readily frozen.

Started by magmichele12

Lard is generally produced by the process of

Started by tiffannnnyyyyyy

One cup of lowfat (1%) milk contains 12.18 gms of carbohydrate, 8.22 gms of protein, and 2.37 gms of ...

Started by OSWALD

The emulsifier in mayonnaise is

Started by javeds

The standard of identity for mayonnaise states that

Started by bb

High-fructose corn syrup is produced using the enzyme

Started by mikaylakyoung

Which of the following is a crystalline candy?

Started by lak

List two ingredients of powdered sugar.

Started by mwit1967

What are several likely outcomes of a starch-based mixture that has been vigorously agitated for an ...

Started by Ebrown

Triticale is produced by crossbreeding

Started by captainjonesify

Explain why the germ part of the kernel may become rancid.

Started by ericka1

How much soda is usually used in baked mixtures with one cup of buttermilk?

Started by joesmith1212

In the process of milling flour, the small pieces from the inner portion of the kernel which are ...

Started by tfester

Which of the following listed items can cause production of carbon dioxide gas for leavening in ...

Started by anshika

Dry active yeast should be hydrated at a temperature of

Started by jenna1

What is fermentation as it applies to yeast breads?

Started by michelleunicorn

What is the likely result of allowing bread dough to rise too long?

Started by nummyann

If about half of the sugar is reserved to be beaten with the eggs and the other half of the sugar is ...

Started by CharlieWard

Identify ways that the fat content of cookies may be reduced.

Started by CharlieWard

A variety of potato with "mealy" characteristics is generally especially well suited for preparation

Started by armygirl