Question List for "Introductory Foods"

Pages: 1 ... 17 18 [19] 20 21 ... 59
  Topics Views Last post
Food and Culinary Arts » The usual percentage of gelatin in a mold of good texture is about New
Started by Kikoku
 71 Aug 1, 2020
Food and Culinary Arts » How can the enzymatic browning of cut fruit be prevented? New
Started by tsand2
 84 Aug 1, 2020
Food and Culinary Arts » Milk may be coagulated by the addition of an enzyme named New
Started by Kthamas
 80 Aug 1, 2020
Food and Culinary Arts » Gelatin cubes were prepared several days ago. What do you expect as this gelatin becomes "old"? New
Started by crobinson2013
 167 Aug 1, 2020
Food and Culinary Arts » As a foam forms in the whipping of cream, it is stabilized by New
Started by misspop
 94 Aug 1, 2020
Food and Culinary Arts » A type of salad green that has soft, pliable leaves and a delicate buttery flavor is New
Started by karlynnae
 93 Aug 1, 2020
Food and Culinary Arts » An example of a fruit that may be classified as a drupe is New
Started by anshika
 76 Aug 1, 2020
Food and Culinary Arts » A marinated pasta salad has pasta that is too soft after it is marinated. Explain why this may have ... New
Started by sam.t96
 195 Aug 1, 2020
Food and Culinary Arts » Russeting, the speckles on the skin of some oranges, has NO effect on the eating quality. New
Started by javeds
 86 Aug 1, 2020
Food and Culinary Arts » If taking a hot, fresh (not canned) vegetable to a pot-luck meal, what vegetable would you take? ... New
Started by arivle123
 98 Aug 1, 2020
Pages: 1 ... 17 18 [19] 20 21 ... 59