Question List for "Introductory Foods"

  Topics Views Last post
Food and Culinary Arts » If a home freezer malfunctions or there has been a loss of electricity, explain the steps that ... New
Started by Pea0909berry
326 Aug 1, 2020
Food and Culinary Arts » Two quart glass canning jars are acceptable for home canning purposes. New
Started by nenivikky
176 Aug 1, 2020
Food and Culinary Arts » Define blanching, then explain why vegetables are commonly blanched before freezing. New
Started by crazycityslicker
212 Aug 1, 2020
Food and Culinary Arts » Define modified-atmosphere packaging and explain how it affects food preservation. New
Started by Alygatorr01285
76 Aug 1, 2020
Food and Culinary Arts » The consumption of bottled water in the United States has changed little over the last 30 years. New
Started by scienceeasy
91 Aug 1, 2020
Food and Culinary Arts » Fruit drinks have the same percent of fruit juice as products labeled fruit juice. New
Started by CharlieWard
97 Aug 1, 2020
Food and Culinary Arts » Small ice crystals are desirable for high quality frozen foods. New
Started by berenicecastro
74 Aug 1, 2020
Food and Culinary Arts » Enzymes are present in living tissue such as meat, fish, fruits, and vegetables. New
Started by CBme
78 Aug 1, 2020
Food and Culinary Arts » After the jars have cooled for 12-24 hours, the center of the lid should be concave and should not ... New
Started by captainjonesify
68 Aug 1, 2020
Food and Culinary Arts » What is the term for the process of drying out or moisture loss? New
Started by corkyiscool3328
76 Aug 1, 2020