Question List for "Introductory Foods"

Pages: 1 ... 10 11 [12] 13 14 ... 59
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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
 166 Aug 1, 2020
Food and Culinary Arts » A retail cut of beef coming from the short loin wholesale cut is New
Started by TFauchery
 81 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
 99 Aug 1, 2020
Food and Culinary Arts » Explain why high temperatures are NOT recommended when cooking eggs. New
Started by vicky
 82 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
 76 Aug 1, 2020
Food and Culinary Arts » The major pigment in fresh red meat is New
Started by tatyanajohnson
 72 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
 72 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
 97 Aug 1, 2020
Food and Culinary Arts » The process for pasteurization of milk by heating it to a temperature of at least 280F/138C for 1 to ... New
Started by eruditmonkey@yahoo.com
 86 Aug 1, 2020
Food and Culinary Arts » Which statement about the food safety of eggs is NOT true? New
Started by genevieve1028
 91 Aug 1, 2020
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