Question List for "Introductory Foods"

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Food and Culinary Arts » The major role of sugar in making yeast bread is to New
Started by Davideckstein7
 155 Aug 1, 2020
Food and Culinary Arts » Increasing above usual levels the proportion of fat in a shortened cake decreases New
Started by chandani
 75 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
 72 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
 74 Aug 1, 2020
Food and Culinary Arts » Chocolate cakes generally have less flour in proportion to the other ingredients as compared to ... New
Started by tingc95
 69 Aug 1, 2020
Food and Culinary Arts » The use of 100 percent rye flour in yeast bread will result in a high volume loaf. New
Started by moongchi
 388 Aug 1, 2020
Food and Culinary Arts » Why is bread flour often recommended for yeast breads instead of all-purpose flour? New
Started by xroflmao
 184 Aug 1, 2020
Food and Culinary Arts » An important role for salt in the making of yeast bread is to New
Started by KimWrice
 146 Aug 1, 2020
Food and Culinary Arts » A loaf with wide cracks on the side after baking was probably not proofed long enough. New
Started by Charlie
 86 Aug 1, 2020
Food and Culinary Arts » Scones are richer than biscuits and usually contain cream, eggs, and butter. New
Started by Yolanda
 376 Aug 1, 2020
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