Food and Culinary Arts

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

Milk used for making yeast breads should be scalded to

Started by P68T

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

Started by skymedlock

Fresh should be expected to smell "fishy."

Started by Lobcity

The mixture of mushrooms, shallots, butter, wine, and thyme cooked into a fine paste and then used ...

Started by c0205847

The earlier name for Thailand is __________.

Started by Cooldude101

King Anawyahata brought the religion of __________ to his kingdom.

Started by pane00

In Eastern and Southern Africa women are responsible for tending livestock.

Started by NClaborn

Art in the Islamic world is usually limited to __________.

Started by colton

The majority of France is a highland area known as __________.

Started by james

The region in western Romania bounded by the Carpathian Mountains is __________.

Started by student77

The ancestors of today's Hungarians were the __________.

Started by Medesa

Slivova and Slivovitc are both types of __________.

Started by daltonest1984

The Alps are a predominant feature of __________.

Started by mynx

Smorgasbord began in __________.

Started by V@ndy87

King John participated in the Crusades.

Started by maychende

Hot cross buns are a specialty served at Christmas.

Started by mcmcdaniel

This religion follows the dietary practice of Kashruth:

Started by crazycityslicker

Fruit and vegetable consumption per capita has increased since 1970.

Started by saliriagwu

Including the preparation, cooking, and cooling time, food must not be within the temperature danger ...

Started by luminitza

Compare and contrast food allergy and food intolerance.

Started by jwb375

Explain why the consumption of potato skin and flesh that has become green should be avoided.

Started by arivle123

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

Started by Kikoku

What do the standards of fill for certain processed food require?

Started by bucstennis@aim.com