Food and Culinary Arts

Which statement best describes loss of turgor?

Started by evelyn o bentley

To clean mushrooms, soak in cool water then drain.

Started by skymedlock

Provide several recommendations for safe preparation and handling of vegetables.

Started by KimWrice

Milk may be coagulated by the addition of an enzyme named

Started by Kthamas

Process cheese is produced by grinding and mixing

Started by mia

The heating of milk for a specified time and temperature during processing to destroy bacteria that ...

Started by stevenposner

The usual percentage of protein in whole milk is

Started by nmorano1

What is the minimum level of fat necessary to whip cream and produce a stiff product?

Started by kshipps

Which milk protein is most prevalent in cheese?

Started by tingc95

Eggs are graded by a process called

Started by evelyn o bentley

USDA grades for eggs sold in retail markets include the following

Started by newyorker26

Which of the following does NOT describe deteriorative changes that generally occur in eggs as they are held?

Started by beccaep

Which of the following is NOT an appropriate way to cook eggs in the microwave oven?

Started by ishan

Which statement about the food safety of eggs is NOT true?

Started by genevieve1028

From a nutritional standpoint, red meat is an excellent source of

Started by Tirant22

What is the parasite that may be found in pork products that can result in foodborne illness?

Started by jessicacav

What term is used for the fat that is distributed throughout the muscles of a meat cut?

Started by danielfitts88

What organisms, that cause foodborne illness, are most commonly associated with poultry?

Started by cnetterville

Which of the following statements is true?

Started by littleanan

Poultry that has been held above 0F, but below 26F must be labeled previously frozen.

Started by tiara099

What government department or agency requires seafood processors to have HACCP plans and inspects ...

Started by geodog55

Which of the following is an example of crustaceans?

Started by jerry coleman

Fresh should be expected to smell "fishy."

Started by Lobcity

Which is an example of a direct interview question?

Started by big1devin

Which member of a restaurant facility design team must have knowledge and experience of day-to-day ...

Started by dakota nelson