Question List for "Introductory Foods"

Pages: 1 ... 26 27 [28] 29 30 ... 59
  Topics Views Last post
Food and Culinary Arts » Yeast cells will generally die at temperatures above 140 degrees F. New
Started by Yolanda
 27 Aug 1, 2020
Food and Culinary Arts » Describe the characteristics of a muffin batter that has been over mixed. New
Started by swpotter12
 121 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 » 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 » 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 » The addition of cream of tartar to an angel food cake produces a cake that New
Started by Starlight
 38 Aug 1, 2020
Food and Culinary Arts » What is fermentation as it applies to yeast breads? New
Started by michelleunicorn
 31 Aug 1, 2020
Food and Culinary Arts » If the sides of a cake pan are not greased, the cake may have more volume because New
Started by Lisaclaire
 28 Aug 1, 2020
Food and Culinary Arts » Quick-rising active dry yeast rehydrates extremely rapidly because the New
Started by TFauchery
 44 Aug 1, 2020
Pages: 1 ... 26 27 [28] 29 30 ... 59