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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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Two quart glass canning jars are acceptable for home canning purposes.
Started by
nenivikky
180
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
215
Aug 1, 2020
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
335
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
69
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
77
Aug 1, 2020
Food and Culinary Arts
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What is the most important reason that a pressure canner must be exhausted before beginning the ...
Started by
fnuegbu
83
Aug 1, 2020
Food and Culinary Arts
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Retort pouches allow sterilization of food with improved quality because of
Started by
pane00
74
Aug 1, 2020
Food and Culinary Arts
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Microorganisms may play important advantageous roles in food preservation. Which of the following is ...
Started by
neverstopbelieb
71
Aug 1, 2020
Food and Culinary Arts
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Many frozen fruits require sugar to protect against
Started by
stock
71
Aug 1, 2020
Food and Culinary Arts
»
Wine usually contains 10-14 percent alcohol.
Started by
chads108
80
Aug 1, 2020
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