Question List for "Introductory Foods"

  Topics Views Last post
Food and Culinary Arts » The chemical composition of egg white and egg yolk are very different. The major differences are in ... New
Started by karen
81 Aug 1, 2020
Food and Culinary Arts » The usual percentage of protein in whole milk is New
Started by nmorano1
74 Aug 1, 2020
Food and Culinary Arts » How do fresh eggs look different from older eggs when cracked onto a flat surface? New
Started by maegan_martin
73 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 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 » An example from foods of a coagulated protein is New 101 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 » Whey protein concentrate is a by-product of cheese making. New
Started by jwb375
71 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 » Excess exposure of milk to light will reduce riboflavin content and result in off-flavors. New
Started by littleanan
73 Aug 1, 2020