Question List for "Introductory Foods"

Pages: 1 ... 28 29 [30] 31 32 ... 59
  Topics Views Last post
Food and Culinary Arts » The part of the grain that is very high in fiber is the New
Started by madam-professor
 127 Aug 1, 2020
Food and Culinary Arts » What is the most likely cause of a muffin that has tunnels in the interior? New
Started by fahad
 83 Aug 1, 2020
Food and Culinary Arts » What major role does fat play in baked flour mixtures? New
Started by big1devin
 69 Aug 1, 2020
Food and Culinary Arts » Popovers are leavened primarily by New
Started by mspears3
 183 Aug 1, 2020
Food and Culinary Arts » The desirable effects of fat in many baked products may be extended by use of New
Started by karen
 69 Aug 1, 2020
Food and Culinary Arts » Explain why the development of gluten in yeast breads is desirable, but it is controlled in cakes ... New
Started by anjilletteb
 96 Aug 1, 2020
Food and Culinary Arts » How much soda is usually used in baked mixtures with one cup of buttermilk? New
Started by joesmith1212
 97 Aug 1, 2020
Food and Culinary Arts » Glutenin gives elasticity to dough. New
Started by jrubin
 73 Aug 1, 2020
Food and Culinary Arts » Explain why the germ part of the kernel may become rancid. New
Started by ericka1
 75 Aug 1, 2020
Food and Culinary Arts » Approximately what percent of the wheat kernel is endosperm? New
Started by leo leo
 99 Aug 1, 2020
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