Question List for "Introductory Foods"

Pages: 1 ... 25 26 [27] 28 29 ... 59
  Topics Views Last post
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
 58 Aug 1, 2020
Food and Culinary Arts » Bread that has been allowed to ferment too long will most likely New
Started by dmcintosh
 65 Aug 1, 2020
Food and Culinary Arts » Bread made without salt may become over light and be crumbly. New
Started by Engineer
 34 Aug 1, 2020
Food and Culinary Arts » Yeast cells will generally die at temperatures above 140 degrees F. New
Started by Yolanda
 30 Aug 1, 2020
Food and Culinary Arts » Describe the characteristics of a muffin batter that has been over mixed. New
Started by swpotter12
 122 Aug 1, 2020
Food and Culinary Arts » A good shortened cake should NOT be crumbly. New
Started by jace
 39 Aug 1, 2020
Food and Culinary Arts » What will happen if too hot of water or milk is added to yeast dough? New
Started by erika
 55 Aug 1, 2020
Food and Culinary Arts » If pancakes are too thick, more milk may be added to thin the batter. New
Started by serike
 74 Aug 1, 2020
Food and Culinary Arts » Which method of mixing shortened cakes involves creaming fat and sugar, adding eggs, then adding ... New
Started by ts19998
 82 Aug 1, 2020
Food and Culinary Arts » The addition of cream of tartar to an angel food cake produces a cake that New
Started by Starlight
 40 Aug 1, 2020
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