Question List for "Introductory Foods"

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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 » Plastic shortenings used in shortened cakes, in addition to tenderizing, play an important role in New
Started by mrsjacobs44
 74 Aug 1, 2020
Food and Culinary Arts » The shred on a loaf of bread refers to the New
Started by Shelles
 80 Aug 1, 2020
Food and Culinary Arts » If about half of the sugar is reserved to be beaten with the eggs and the other half of the sugar is ... New
Started by CharlieWard
 75 Aug 1, 2020
Food and Culinary Arts » Milk used for making yeast breads should be scalded to New
Started by P68T
 112 Aug 1, 2020
Food and Culinary Arts » A higher ratio of sugar to flour may be used in shortened cakes containing optimal amounts of New
Started by bobbysung
 152 Aug 1, 2020
Food and Culinary Arts » Bread that has been allowed to ferment too long will most likely New
Started by dmcintosh
 119 Aug 1, 2020
Food and Culinary Arts » Yeast cells will generally die at temperatures above 140 degrees F. New
Started by Yolanda
 128 Aug 1, 2020
Food and Culinary Arts » Describe the characteristics of a muffin batter that has been over mixed. New
Started by swpotter12
 181 Aug 1, 2020
Food and Culinary Arts » A good shortened cake should NOT be crumbly. New
Started by jace
 85 Aug 1, 2020
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