Question List for "Introductory Foods"

Pages: 1 [2] 3 4 ... 59
  Topics Views Last post
Food and Culinary Arts » The process of freezing rapidly at very low temperatures is called New
Started by jazziefee
 116 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
 141 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
 102 Aug 1, 2020
Food and Culinary Arts » Botulism has often been associated with New
Started by james0929
 103 Aug 1, 2020
Food and Culinary Arts » Sports beverages generally have a lower carbohydrate content than carbonated soft drinks. New
Started by sheilaspns
 162 Aug 1, 2020
Food and Culinary Arts » Retort pouches require a longer heating period as compared to traditional canned foods. New
Started by yoroshambo
 108 Aug 1, 2020
Food and Culinary Arts » Cocoa and chocolate contain some starch. New
Started by sammy
 104 Aug 1, 2020
Food and Culinary Arts » Cryogenic freezing is the process of freezing at very low temperatures and results in small ice crystals. New
Started by FButt
 132 Aug 1, 2020
Food and Culinary Arts » Which of the following is NOT a presently approved use of low-dose ionizing radiation for food ... New
Started by hbsimmons88
 93 Aug 1, 2020
Food and Culinary Arts » Which of the following should always be processed in a pressure canner? New
Started by Destiiny22
 116 Aug 1, 2020
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