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Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
Question List for "Introductory Foods"
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Last post
Food and Culinary Arts
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If a home freezer malfunctions or there has been a loss of electricity, explain the steps that ...
Started by
Pea0909berry
327
Aug 1, 2020
Food and Culinary Arts
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Two quart glass canning jars are acceptable for home canning purposes.
Started by
nenivikky
176
Aug 1, 2020
Food and Culinary Arts
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Define blanching, then explain why vegetables are commonly blanched before freezing.
Started by
crazycityslicker
212
Aug 1, 2020
Food and Culinary Arts
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Which of the following is NOT a presently approved use of low-dose ionizing radiation for food ...
Started by
hbsimmons88
67
Aug 1, 2020
Food and Culinary Arts
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Cocoa and chocolate contain some starch.
Started by
sammy
75
Aug 1, 2020
Food and Culinary Arts
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Cryogenic freezing is the process of freezing at very low temperatures and results in small ice crystals.
Started by
FButt
79
Aug 1, 2020
Food and Culinary Arts
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What component of wood smoke appears to have a preservative effect?
Started by
penguins
71
Aug 1, 2020
Food and Culinary Arts
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Which of the following should always be processed in a pressure canner?
Started by
Destiiny22
85
Aug 1, 2020
Food and Culinary Arts
»
Pasteurization is a preservation process that
Started by
DyllonKazuo
80
Aug 1, 2020
Food and Culinary Arts
»
What conditions are necessary when canning low-acid foods?
Started by
asmith134
83
Aug 1, 2020
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