Question List for "Introductory Foods"

Pages: 1 ... 9 10 [11] 12 13 ... 59
  Topics Views Last post
Food and Culinary Arts » Canadian STYLE Bacon is a restructured meat product. New
Started by jazziefee
 106 Aug 1, 2020
Food and Culinary Arts » During the aging of beef there is an increase in New
Started by geoffrey
 97 Aug 1, 2020
Food and Culinary Arts » Which of the following is NOT a metabolic change in muscle tissue that is usually associated with ... New
Started by jessicacav
 149 Aug 1, 2020
Food and Culinary Arts » A retail cut of beef coming from the short loin wholesale cut is New
Started by TFauchery
 50 Aug 1, 2020
Food and Culinary Arts » What term is used for the fat that is distributed throughout the muscles of a meat cut? New
Started by danielfitts88
 28 Aug 1, 2020
Food and Culinary Arts » Explain why high temperatures are NOT recommended when cooking eggs. New
Started by vicky
 42 Aug 1, 2020
Food and Culinary Arts » Egg whites require a higher temperature to coagulate as compare to egg yolks. New
Started by melina_rosy
 31 Aug 1, 2020
Food and Culinary Arts » From a food safety perspective, why are nitrates and nitrates important ingredients in cured meats? New
Started by rachel9
 51 Aug 1, 2020
Food and Culinary Arts » Nitrite, when used in the curing of meat, fixes the color and contributes to the flavor. It also ... New
Started by haleyc112
 37 Aug 1, 2020
Food and Culinary Arts » The major pigment in fresh red meat is New
Started by tatyanajohnson
 43 Aug 1, 2020
Pages: 1 ... 9 10 [11] 12 13 ... 59