Food and Culinary Arts

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

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

Dry active yeast should be hydrated at a temperature of

Started by jenna1

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

Which statement best describes loss of turgor?

Started by evelyn o bentley

Provide several recommendations for safe preparation and handling of vegetables.

Started by KimWrice

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

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

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