Food and Culinary Arts

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

The recipe instructions for a bakery product state that all dry ingredients should be mixed together ...

Started by segrsyd

Which kind of flour is the lowest in protein?

Started by littleanan

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

Milk used for making yeast breads should be scalded to

Started by P68T

What is fermentation as it applies to yeast breads?

Started by michelleunicorn

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

The optimum amount of eggs in a cake recipe will produce finer cells and a higher volume.

Started by skymedlock

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

Started by CharlieWard

To maintain the natural sweet flavors of onions, they should be cooked in a

Started by stephzh

Which statement best describes loss of turgor?

Started by evelyn o bentley

To clean mushrooms, soak in cool water then drain.

Started by skymedlock