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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
326
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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Define modified-atmosphere packaging and explain how it affects food preservation.
Started by
Alygatorr01285
76
Aug 1, 2020
Food and Culinary Arts
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The consumption of bottled water in the United States has changed little over the last 30 years.
Started by
scienceeasy
91
Aug 1, 2020
Food and Culinary Arts
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Fruit drinks have the same percent of fruit juice as products labeled fruit juice.
Started by
CharlieWard
97
Aug 1, 2020
Food and Culinary Arts
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Small ice crystals are desirable for high quality frozen foods.
Started by
berenicecastro
74
Aug 1, 2020
Food and Culinary Arts
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Enzymes are present in living tissue such as meat, fish, fruits, and vegetables.
Started by
CBme
78
Aug 1, 2020
Food and Culinary Arts
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After the jars have cooled for 12-24 hours, the center of the lid should be concave and should not ...
Started by
captainjonesify
68
Aug 1, 2020
Food and Culinary Arts
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What is the term for the process of drying out or moisture loss?
Started by
corkyiscool3328
76
Aug 1, 2020
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