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Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
Question List for "Introductory Foods"
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Food and Culinary Arts
»
Fruit juice is the most prevalent form in which Americans consume fruit.
Started by
elizabeth18
381
Aug 1, 2020
Food and Culinary Arts
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Which raw fruit CANNOT be used in gelatin?
Started by
cagreen833
78
Aug 1, 2020
Food and Culinary Arts
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When fruits are dried, the water content is reduced to
Started by
lilldybug07
123
Aug 1, 2020
Food and Culinary Arts
»
Salad ingredients may be appropriately marinated when making
Started by
arivle123
109
Aug 1, 2020
Food and Culinary Arts
»
Most fruits contain only a trace of fat. Two exceptions are
Started by
yoroshambo
72
Aug 1, 2020
Food and Culinary Arts
»
Ripening is best described as the stage in cheese manufacturing when
Started by
madam-professor
71
Aug 1, 2020
Food and Culinary Arts
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Cabbage used in salads is more attractive and better seasoned if it is
Started by
cookcarl
86
Aug 1, 2020
Food and Culinary Arts
»
Examples of fruits that are classified as pomes are
Started by
luvbio
74
Aug 1, 2020
Food and Culinary Arts
»
In the whipping of cream, a foam that is a gas in liquid dispersion is formed. The liquid in this ...
Started by
mckennatimberlake
71
Aug 1, 2020
Food and Culinary Arts
»
Explain why it is important to wash cantaloupe before slicing.
Started by
kamilo84
123
Aug 1, 2020
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