Question List for "Introductory Foods"

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  Topics Views Last post
Food and Culinary Arts » What conditions are necessary when canning low-acid foods? New
Started by asmith134
 97 Aug 1, 2020
Food and Culinary Arts » For the highest retention of quality in frozen foods, the freezer should be maintained at a ... New
Started by frankwu
 93 Aug 1, 2020
Food and Culinary Arts » How are enzymatic reactions controlled in fruits, such as strawberries, that are to be frozen? New
Started by burton19126
 92 Aug 1, 2020
Food and Culinary Arts » The consumption of bottled water in the United States has changed little over the last 30 years. New
Started by scienceeasy
 125 Aug 1, 2020
Food and Culinary Arts » Define modified-atmosphere packaging and explain how it affects food preservation. New
Started by Alygatorr01285
 110 Aug 1, 2020
Food and Culinary Arts » Small ice crystals are desirable for high quality frozen foods. New
Started by berenicecastro
 92 Aug 1, 2020
Food and Culinary Arts » Enzymes are present in living tissue such as meat, fish, fruits, and vegetables. New
Started by CBme
 108 Aug 1, 2020
Food and Culinary Arts » Fruit drinks have the same percent of fruit juice as products labeled fruit juice. New
Started by CharlieWard
 142 Aug 1, 2020
Food and Culinary Arts » What is the term for the process of drying out or moisture loss? New
Started by corkyiscool3328
 93 Aug 1, 2020
Food and Culinary Arts » After the jars have cooled for 12-24 hours, the center of the lid should be concave and should not ... New
Started by captainjonesify
 82 Aug 1, 2020
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