Question List for "Introductory Foods"

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  Topics Views Last post
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
Food and Culinary Arts » The type of flour usually used in making baking powder biscuits is New
Started by BRWH
 70 Aug 1, 2020
Food and Culinary Arts » The recipe instructions for a bakery product state that all dry ingredients should be mixed together ... New
Started by segrsyd
 88 Aug 1, 2020
Food and Culinary Arts » Dried churned buttermilk naturally contains a substance that acts as an emulsifier which aids in the ... New
Started by humphriesbr@me.com
 71 Aug 1, 2020
Food and Culinary Arts » Identify the flour that is highest in protein. New
Started by Medesa
 100 Aug 1, 2020
Food and Culinary Arts » Soy flour is high in protein and therefore will make high quality breads without the addition of wheat flour. New
Started by Starlight
 128 Aug 1, 2020
Food and Culinary Arts » Considering the purpose of fat in a shortened cake, what would be the most likely outcome if "diet" ... New
Started by mia
 112 Aug 1, 2020
Food and Culinary Arts » Rice should be cooked in 3-4 times its volume in water. New
Started by washai
 90 Aug 1, 2020
Food and Culinary Arts » Why did the U.S. Food and Drug Administration mandate the addition of folic acid to white flour in 1996? New
Started by Pineapplelove6
 87 Aug 1, 2020
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