Question List for "Introductory Foods"

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  Topics Views Last post
Food and Culinary Arts » Angel food cakes are fat free. New
Started by rmenurse
 86 Aug 1, 2020
Food and Culinary Arts » Steam injected in an oven will result in a soft tender crust. New
Started by go.lag
 91 Aug 1, 2020
Food and Culinary Arts » Describe the appearance and "feel" of properly kneaded bread. New
Started by casperchen82
 99 Aug 1, 2020
Food and Culinary Arts » Why are eggs an essential ingredients of popovers? Explain. New
Started by karlynnae
 104 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
 156 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
 192 Aug 1, 2020
Food and Culinary Arts » Which of the following ingredients acts as a major tenderizer in shortened cakes? New
Started by mynx
 116 Aug 1, 2020
Food and Culinary Arts » What is the likely result of allowing bread dough to rise too long? New
Started by nummyann
 80 Aug 1, 2020
Food and Culinary Arts » The type of flour that is satisfactory for use in most cookies is New
Started by ENagel
 70 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
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