Question List for "Introductory Foods"

Pages: 1 ... 24 25 [26] 27 28 ... 59
  Topics Views Last post
Food and Culinary Arts » Describe the appearance and "feel" of properly kneaded bread. New
Started by casperchen82
 53 Aug 1, 2020
Food and Culinary Arts » Muffins baked at too low of an oven temperature will most likely have a pale crust. New
Started by tiffannnnyyyyyy
 121 Aug 1, 2020
Food and Culinary Arts » Which of the following ingredients acts as a major tenderizer in shortened cakes? New
Started by mynx
 57 Aug 1, 2020
Food and Culinary Arts » Which of the following is NOT a documented function of fat in the making of yeast bread? New
Started by leo leo
 91 Aug 1, 2020
Food and Culinary Arts » The type of flour that is satisfactory for use in most cookies is New
Started by ENagel
 28 Aug 1, 2020
Food and Culinary Arts » What is the likely result of allowing bread dough to rise too long? New
Started by nummyann
 33 Aug 1, 2020
Food and Culinary Arts » Increasing above usual levels the proportion of fat in a shortened cake decreases New
Started by chandani
 38 Aug 1, 2020
Food and Culinary Arts » The major role of sugar in making yeast bread is to New
Started by Davideckstein7
 70 Aug 1, 2020
Food and Culinary Arts » Identify the kind of wash used on yeast bread that will result in a crisp crust New
Started by washai
 32 Aug 1, 2020
Food and Culinary Arts » Cake flour is usually used in the preparation of unshortened cakes because of its New
Started by Cooldude101
 36 Aug 1, 2020
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