Question List for "Introductory Foods"

Pages: 1 [2] 3 4 ... 59
  Topics Views Last post
Food and Culinary Arts » What is the most important reason that a pressure canner must be exhausted before beginning the ... New
Started by fnuegbu
 190 Aug 1, 2020
Food and Culinary Arts » Retort pouches allow sterilization of food with improved quality because of New
Started by pane00
 153 Aug 1, 2020
Food and Culinary Arts » Many frozen fruits require sugar to protect against New
Started by stock
 118 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
 144 Aug 1, 2020
Food and Culinary Arts » Why may irradiated foods also be referred to as "cold pasteurized"? New
Started by nevelica
 151 Aug 1, 2020
Food and Culinary Arts » Wine usually contains 10-14 percent alcohol. New
Started by chads108
 156 Aug 1, 2020
Food and Culinary Arts » Packaging accounts for about 35 percent of the municipal solid waste. New
Started by james9437
 166 Aug 1, 2020
Food and Culinary Arts » Hard water is best when brewing coffee or tea. New
Started by tth
 170 Aug 1, 2020
Food and Culinary Arts » Which of the following methods for the brewing of coffee probably extracts the least amount of ... New
Started by lunatika
 145 Aug 1, 2020
Food and Culinary Arts » Bacteria present in foods before freezing will NOT become active and multiply after frozen storage ... New
Started by CBme
 162 Aug 1, 2020
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