Question List for "Introductory Foods"

Pages: 1 ... 22 23 [24] 25 26 ... 59
  Topics Views Last post
Food and Culinary Arts » The pectin substance that is of most importance in the making of jams and jellies is New
Started by kfurse
 34 Aug 1, 2020
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
 30 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
 33 Aug 1, 2020
Food and Culinary Arts » Plain pastry baked separately should be baked at an oven temperature of New
Started by kwoodring
 68 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
 48 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
 153 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!
 49 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
 32 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
 30 Aug 1, 2020
Food and Culinary Arts » Which of the following is NOT a root vegetable? New
Started by misspop
 34 Aug 1, 2020
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