Question List for "Introductory Foods"

Pages: 1 ... 14 15 [16] 17 18 ... 59
  Topics Views Last post
Food and Culinary Arts » What is the most likely reason that a yolk has a green ring around it when hard cooked? New
Started by abc
 119 Aug 1, 2020
Food and Culinary Arts » Milk exposed to light will develop off-flavors. New
Started by khang
 80 Aug 1, 2020
Food and Culinary Arts » Unripe avocados should be refrigerated immediately after purpose. New
Started by karateprodigy
 94 Aug 1, 2020
Food and Culinary Arts » List some of the ways in which soybeans may be processed or purchased for use in food. New
Started by strangeaffliction
 109 Aug 1, 2020
Food and Culinary Arts » You have been asked to provide consultation for a community group planning an buffet meal for 200 ... New
Started by swpotter12
 93 Aug 1, 2020
Food and Culinary Arts » When alkalies are in the water used to cook vegetables, the vegetables are likely to become excessively soft. New
Started by awywial
 120 Aug 1, 2020
Food and Culinary Arts » Mealy varieties of potatoes such as Russet potatoes are excellent for potato salad. New
Started by Kikoku
 98 Aug 1, 2020
Food and Culinary Arts » Fruit juice is the most prevalent form in which Americans consume fruit. New
Started by elizabeth18
 381 Aug 1, 2020
Food and Culinary Arts » Which raw fruit CANNOT be used in gelatin? New
Started by cagreen833
 78 Aug 1, 2020
Food and Culinary Arts » When fruits are dried, the water content is reduced to New
Started by lilldybug07
 123 Aug 1, 2020
Pages: 1 ... 14 15 [16] 17 18 ... 59