Question List for "Introductory Foods"

Pages: 1 ... 20 21 [22] 23 24 ... 59
  Topics Views Last post
Food and Culinary Arts » What is the name of a pigment that is red, purple, or blue and is strongly affected by an acid or an alkali? New
Started by DyllonKazuo
 29 Aug 1, 2020
Food and Culinary Arts » Pie crusts made with a liquid fat are flakier than crusts made with solid fats. New
Started by BrownTown3
 48 Aug 1, 2020
Food and Culinary Arts » The major pigment that gives red color to tomatoes is classified as a New
Started by Destiiny22
 29 Aug 1, 2020
Food and Culinary Arts » What is the typical ratio of ingredients in crumb crusts? New
Started by james0929
 122 Aug 1, 2020
Food and Culinary Arts » Senescence occurs in fruits and vegetables. This term refers to New
Started by plus1
 46 Aug 1, 2020
Food and Culinary Arts » Desirable characteristics of plain pastry include New
Started by cherise1989
 35 Aug 1, 2020
Food and Culinary Arts » Raw bean sprouts, such as alfalfa sprouts, should be avoided by individuals at a high risk for ... New
Started by mia
 57 Aug 1, 2020
Food and Culinary Arts » Identify ways that the fat content of cookies may be reduced. New
Started by CharlieWard
 27 Aug 1, 2020
Food and Culinary Arts » If a recipe specifies 1 pound of AP carrots, then this is the same as asking for 1 pound of peeled ... New
Started by penguins
 434 Aug 1, 2020
Food and Culinary Arts » An individual who eats dairy products, but no eggs or animal flesh may be classified as a New
Started by DelorasTo
 54 Aug 1, 2020
Pages: 1 ... 20 21 [22] 23 24 ... 59