Question List for "Introductory Foods"

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  Topics Views Last post
Food and Culinary Arts » Two quart glass canning jars are acceptable for home canning purposes. New
Started by nenivikky
 180 Aug 1, 2020
Food and Culinary Arts » Define blanching, then explain why vegetables are commonly blanched before freezing. New
Started by crazycityslicker
 215 Aug 1, 2020
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
 335 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
 104 Aug 1, 2020
Food and Culinary Arts » Small ice crystals are desirable for high quality frozen foods. New
Started by berenicecastro
 76 Aug 1, 2020
Food and Culinary Arts » Enzymes are present in living tissue such as meat, fish, fruits, and vegetables. New
Started by CBme
 79 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
 69 Aug 1, 2020
Food and Culinary Arts » What is the term for the process of drying out or moisture loss? New
Started by corkyiscool3328
 77 Aug 1, 2020
Food and Culinary Arts » What is the most important reason that a pressure canner must be exhausted before beginning the ... New
Started by fnuegbu
 83 Aug 1, 2020
Food and Culinary Arts » Retort pouches allow sterilization of food with improved quality because of New
Started by pane00
 73 Aug 1, 2020
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