Question List for "Introductory Foods"

Pages: 1 2 [3] 4 5 ... 59
  Topics Views Last post
Food and Culinary Arts » Botulism has often been associated with New
Started by james0929
 148 Aug 1, 2020
Food and Culinary Arts » A pressure canner should be exhausted before beginning the actual processing period in order to New
Started by panfilo
 159 Aug 1, 2020
Food and Culinary Arts » Sports beverages generally have a lower carbohydrate content than carbonated soft drinks. New
Started by sheilaspns
 211 Aug 1, 2020
Food and Culinary Arts » Retort pouches require a longer heating period as compared to traditional canned foods. New
Started by yoroshambo
 155 Aug 1, 2020
Food and Culinary Arts » Cocoa and chocolate contain some starch. New
Started by sammy
 154 Aug 1, 2020
Food and Culinary Arts » Cryogenic freezing is the process of freezing at very low temperatures and results in small ice crystals. New
Started by FButt
 158 Aug 1, 2020
Food and Culinary Arts » Which of the following is NOT a presently approved use of low-dose ionizing radiation for food ... New
Started by hbsimmons88
 145 Aug 1, 2020
Food and Culinary Arts » Which of the following should always be processed in a pressure canner? New
Started by Destiiny22
 152 Aug 1, 2020
Food and Culinary Arts » What component of wood smoke appears to have a preservative effect? New
Started by penguins
 109 Aug 1, 2020
Food and Culinary Arts » What conditions are necessary when canning low-acid foods? New
Started by asmith134
 157 Aug 1, 2020
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