Question List for "Introductory Foods"

Pages: 1 ... 22 23 [24] 25 26 ... 59
  Topics Views Last post
Food and Culinary Arts » A factor that contributes importantly to the excessive softening of many canned or overcooked ... New
Started by jc611
 208 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
 84 Aug 1, 2020
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
 83 Aug 1, 2020
Food and Culinary Arts » What is the typical ratio of ingredients in crumb crusts? New
Started by james0929
 141 Aug 1, 2020
Food and Culinary Arts » The major pigment that gives red color to tomatoes is classified as a New
Started by Destiiny22
 74 Aug 1, 2020
Food and Culinary Arts » Desirable characteristics of plain pastry include New
Started by cherise1989
 84 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
 121 Aug 1, 2020
Food and Culinary Arts » Senescence occurs in fruits and vegetables. This term refers to New
Started by plus1
 74 Aug 1, 2020
Food and Culinary Arts » Identify ways that the fat content of cookies may be reduced. New
Started by CharlieWard
 77 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
 821 Aug 1, 2020
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