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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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Define blanching, then explain why vegetables are commonly blanched before freezing.
Started by
crazycityslicker
214
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
334
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
180
Aug 1, 2020
Food and Culinary Arts
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A pressure canner should be exhausted before beginning the actual processing period in order to
Started by
panfilo
77
Aug 1, 2020
Food and Culinary Arts
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Botulism has often been associated with
Started by
james0929
77
Aug 1, 2020
Food and Culinary Arts
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Retort pouches require a longer heating period as compared to traditional canned foods.
Started by
yoroshambo
74
Aug 1, 2020
Food and Culinary Arts
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Sports beverages generally have a lower carbohydrate content than carbonated soft drinks.
Started by
sheilaspns
97
Aug 1, 2020
Food and Culinary Arts
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Cocoa and chocolate contain some starch.
Started by
sammy
76
Aug 1, 2020
Food and Culinary Arts
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Cryogenic freezing is the process of freezing at very low temperatures and results in small ice crystals.
Started by
FButt
81
Aug 1, 2020
Food and Culinary Arts
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Which of the following is NOT a presently approved use of low-dose ionizing radiation for food ...
Started by
hbsimmons88
67
Aug 1, 2020
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