Question List for "Introductory Foods"

Pages: 1 2 3 [4] 5 6 ... 59
  Topics Views Last post
Food and Culinary Arts » Packaging accounts for about 35 percent of the municipal solid waste. New
Started by james9437
 166 Aug 1, 2020
Food and Culinary Arts » Bacteria present in foods before freezing will NOT become active and multiply after frozen storage ... New
Started by CBme
 162 Aug 1, 2020
Food and Culinary Arts » When foods are freeze-dried, they are New
Started by altibaby
 149 Aug 1, 2020
Food and Culinary Arts » Which of the following methods for the brewing of coffee probably extracts the least amount of ... New
Started by lunatika
 145 Aug 1, 2020
Food and Culinary Arts » Which of the following foods is particularly susceptible to the development of rancidity during freezing? New
Started by @Brianna17
 348 Aug 1, 2020
Food and Culinary Arts » Sources of radiation that are used for food processing include New
Started by james
 166 Aug 1, 2020
Food and Culinary Arts » Modified-atmosphere packaging may extend the shelf life of a variety of foods. The gaseous ... New
Started by future617RT
 200 Aug 1, 2020
Food and Culinary Arts » The process of freezing rapidly at very low temperatures is called New
Started by jazziefee
 157 Aug 1, 2020
Food and Culinary Arts » Green coffee beans have little flavor and aroma until they are New
Started by washai
 102 Aug 1, 2020
Food and Culinary Arts » Fish that are scaled and eviscerated with the head, tails, and fins removed are called New
Started by tnt_battle
 105 Aug 1, 2020
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