Question List for "Introductory Foods"

Pages: 1 ... 26 27 [28] 29 30 ... 59
  Topics Views Last post
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 » 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 » Scones are richer than biscuits and usually contain cream, eggs, and butter. New
Started by Yolanda
 376 Aug 1, 2020
Food and Culinary Arts » Which of the following is NOT a role for cream of tartar in the preparation of angel food cake? New
Started by piesebel
 96 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
 87 Aug 1, 2020
Food and Culinary Arts » What is the primary leavening agent(s) in a standard pound cake? New
Started by waynest
 108 Aug 1, 2020
Food and Culinary Arts » What is the shred on a loaf of bread? New
Started by kaid0807
 76 Aug 1, 2020
Food and Culinary Arts » Plastic shortenings used in shortened cakes, in addition to tenderizing, play an important role in New
Started by mrsjacobs44
 75 Aug 1, 2020
Food and Culinary Arts » The shred on a loaf of bread refers to the New
Started by Shelles
 81 Aug 1, 2020
Pages: 1 ... 26 27 [28] 29 30 ... 59