Question List for "Introductory Foods"

Pages: 1 2 [3] 4 5 ... 59
  Topics Views Last post
Food and Culinary Arts » What is the term for the process of drying out or moisture loss? New
Started by corkyiscool3328
 168 Aug 1, 2020
Food and Culinary Arts » What is the most important reason that a pressure canner must be exhausted before beginning the ... New
Started by fnuegbu
 201 Aug 1, 2020
Food and Culinary Arts » Retort pouches allow sterilization of food with improved quality because of New
Started by pane00
 161 Aug 1, 2020
Food and Culinary Arts » Many frozen fruits require sugar to protect against New
Started by stock
 142 Aug 1, 2020
Food and Culinary Arts » Microorganisms may play important advantageous roles in food preservation. Which of the following is ... New
Started by neverstopbelieb
 155 Aug 1, 2020
Food and Culinary Arts » Why may irradiated foods also be referred to as "cold pasteurized"? New
Started by nevelica
 158 Aug 1, 2020
Food and Culinary Arts » Wine usually contains 10-14 percent alcohol. New
Started by chads108
 166 Aug 1, 2020
Food and Culinary Arts » Packaging accounts for about 35 percent of the municipal solid waste. New
Started by james9437
 172 Aug 1, 2020
Food and Culinary Arts » Hard water is best when brewing coffee or tea. New
Started by tth
 180 Aug 1, 2020
Food and Culinary Arts » Which of the following methods for the brewing of coffee probably extracts the least amount of ... New
Started by lunatika
 163 Aug 1, 2020
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