Question List for "Introductory Foods"

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Food and Culinary Arts » Define blanching, then explain why vegetables are commonly blanched before freezing. New
Started by crazycityslicker
 239 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
 357 Aug 1, 2020
Food and Culinary Arts » Two quart glass canning jars are acceptable for home canning purposes. New
Started by nenivikky
 203 Aug 1, 2020
Food and Culinary Arts » Sources of radiation that are used for food processing include New
Started by james
 95 Aug 1, 2020
Food and Culinary Arts » Which of the following foods is particularly susceptible to the development of rancidity during freezing? New
Started by @Brianna17
 128 Aug 1, 2020
Food and Culinary Arts » Modified-atmosphere packaging may extend the shelf life of a variety of foods. The gaseous ... New
Started by future617RT
 126 Aug 1, 2020
Food and Culinary Arts » The process of freezing rapidly at very low temperatures is called New
Started by jazziefee
 103 Aug 1, 2020
Food and Culinary Arts » Botulism has often been associated with New
Started by james0929
 91 Aug 1, 2020
Food and Culinary Arts » A pressure canner should be exhausted before beginning the actual processing period in order to New
Started by panfilo
 89 Aug 1, 2020
Food and Culinary Arts » Retort pouches require a longer heating period as compared to traditional canned foods. New
Started by yoroshambo
 91 Aug 1, 2020
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