Question List for "Introductory Foods"

Pages: 1 ... 15 16 [17] 18 19 ... 59
  Topics Views Last post
Food and Culinary Arts » Cantaloupe that has not be washed before cutting has been associated with outbreaks of salmonellosis. New
Started by jho37
 72 Aug 1, 2020
Food and Culinary Arts » What should be done if a recipe states that the gelatin should be whipped until foamy? New
Started by go.lag
 76 Aug 1, 2020
Food and Culinary Arts » The white membrane between the peel and the citrus fruit is New
Started by dmcintosh
 95 Aug 1, 2020
Food and Culinary Arts » The heating of milk for a specified time and temperature during processing to destroy bacteria that ... New
Started by stevenposner
 73 Aug 1, 2020
Food and Culinary Arts » Gelatin used in food preparation is usually dispersed in hot water. First, however, it is usually New
Started by strangeaffliction
 82 Aug 1, 2020
Food and Culinary Arts » How should a cooked fruit, such as apples, be prepared if you want the shape to be maintained? New
Started by kaid0807
 221 Aug 1, 2020
Food and Culinary Arts » Process cheese is produced by grinding and mixing New
Started by mia
 100 Aug 1, 2020
Food and Culinary Arts » Controlled atmosphere storage may lengthen the storage life of some fruits such as apples. Usually ... New
Started by Medesa
 115 Aug 1, 2020
Food and Culinary Arts » How is the best volume of whipped cream achieved? New
Started by shofmannx20
 85 Aug 1, 2020
Food and Culinary Arts » A vegetable salad containing broccoli was marinated overnight with a vinaigrette dressing. Which ... New
Started by anshika
 141 Aug 1, 2020
Pages: 1 ... 15 16 [17] 18 19 ... 59