Question List for "Introductory Foods"

Pages: 1 ... 19 20 [21] 22 23 ... 59
  Topics Views Last post
Food and Culinary Arts » Which of the following fats will usually give the most tender pastry when used in equal measures? New
Started by kshipps
 84 Aug 1, 2020
Food and Culinary Arts » The cut surfaces of some raw fruits and vegetables darken or discolor when exposed to air. Certain ... New
Started by tth
 71 Aug 1, 2020
Food and Culinary Arts » Plain pastry baked separately should be baked at an oven temperature of New
Started by kwoodring
 119 Aug 1, 2020
Food and Culinary Arts » In the United States, the consumption of dark-green leafy vegetables is below the recommended number ... New
Started by Hungry!
 69 Aug 1, 2020
Food and Culinary Arts » Lycopene, the major pigment that gives red color to tomatoes is classified as New
Started by jon_i
 78 Aug 1, 2020
Food and Culinary Arts » A factor that most likely does NOT affect the flakiness of pie crust is New
Started by CharlieWard
 312 Aug 1, 2020
Food and Culinary Arts » A variety of potato with "mealy" characteristics is generally especially well suited for preparation New
Started by armygirl
 76 Aug 1, 2020
Food and Culinary Arts » The optimum amount of eggs in a cake recipe will produce finer cells and a higher volume. New
Started by skymedlock
 74 Aug 1, 2020
Food and Culinary Arts » Which of the following is NOT a root vegetable? New
Started by misspop
 74 Aug 1, 2020
Food and Culinary Arts » By law, fresh fruits and vegetables must be graded by the U.S. Department of Agriculture. New
Started by sabina
 82 Aug 1, 2020
Pages: 1 ... 19 20 [21] 22 23 ... 59