Question List for "Introductory Foods"

Pages: [1] 2 3 ... 59
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Food and Culinary Arts » Two quart glass canning jars are acceptable for home canning purposes. New
Started by nenivikky
 312 Aug 1, 2020
Food and Culinary Arts » Define blanching, then explain why vegetables are commonly blanched before freezing. New
Started by crazycityslicker
 350 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
 496 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
 114 Aug 1, 2020
Food and Culinary Arts » What is the term for the process of drying out or moisture loss? New
Started by corkyiscool3328
 168 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
 201 Aug 1, 2020
Food and Culinary Arts » Retort pouches allow sterilization of food with improved quality because of New
Started by pane00
 161 Aug 1, 2020
Food and Culinary Arts » Many frozen fruits require sugar to protect against New
Started by stock
 142 Aug 1, 2020
Food and Culinary Arts » Microorganisms may play important advantageous roles in food preservation. Which of the following is ... New
Started by neverstopbelieb
 155 Aug 1, 2020
Food and Culinary Arts » Why may irradiated foods also be referred to as "cold pasteurized"? New
Started by nevelica
 157 Aug 1, 2020
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