Question List for "Introductory Foods"

Pages: 1 ... 12 13 [14] 15 16 ... 59
  Topics Views Last post
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
Food and Culinary Arts » Whey protein concentrate is a by-product of cheese making. New
Started by jwb375
 71 Aug 1, 2020
Food and Culinary Arts » Which of the following does NOT describe deteriorative changes that generally occur in eggs as they are held? New
Started by beccaep
 90 Aug 1, 2020
Food and Culinary Arts » Excess exposure of milk to light will reduce riboflavin content and result in off-flavors. New
Started by littleanan
 73 Aug 1, 2020
Food and Culinary Arts » USDA grades for eggs sold in retail markets include the following New
Started by newyorker26
 74 Aug 1, 2020
Food and Culinary Arts » Which of the following is NOT likely to cause casein to precipitate? New
Started by javeds
 112 Aug 1, 2020
Food and Culinary Arts » The Egg Products Inspection Act requires that frozen and dried egg products be treated so that they ... New
Started by Zulu123
 89 Aug 1, 2020
Food and Culinary Arts » If told to temper eggs for a cooked sauce that is very hot, you should New
Started by krzymel
 187 Aug 1, 2020
Food and Culinary Arts » To whip cream, the fat content of the cream must be a minimum of New
Started by pepyto
 79 Aug 1, 2020
Pages: 1 ... 12 13 [14] 15 16 ... 59