Question List for "Introductory Foods"

Pages: [1] 2 3 ... 59
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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
 327 Aug 1, 2020
Food and Culinary Arts » Two quart glass canning jars are acceptable for home canning purposes. New
Started by nenivikky
 179 Aug 1, 2020
Food and Culinary Arts » Define blanching, then explain why vegetables are commonly blanched before freezing. New
Started by crazycityslicker
 213 Aug 1, 2020
Food and Culinary Arts » Which of the following should always be processed in a pressure canner? New
Started by Destiiny22
 85 Aug 1, 2020
Food and Culinary Arts » What component of wood smoke appears to have a preservative effect? New
Started by penguins
 71 Aug 1, 2020
Food and Culinary Arts » Pasteurization is a preservation process that New
Started by DyllonKazuo
 81 Aug 1, 2020
Food and Culinary Arts » What conditions are necessary when canning low-acid foods? New
Started by asmith134
 84 Aug 1, 2020
Food and Culinary Arts » For the highest retention of quality in frozen foods, the freezer should be maintained at a ... New
Started by frankwu
 75 Aug 1, 2020
Food and Culinary Arts » How are enzymatic reactions controlled in fruits, such as strawberries, that are to be frozen? New
Started by burton19126
 77 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
 99 Aug 1, 2020
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