Question List for "Introductory Foods"

Pages: 1 2 3 [4] 5 6 ... 59
  Topics Views Last post
Food and Culinary Arts » Retort pouches require a longer heating period as compared to traditional canned foods. New
Started by yoroshambo
 162 Aug 1, 2020
Food and Culinary Arts » Cryogenic freezing is the process of freezing at very low temperatures and results in small ice crystals. New
Started by FButt
 173 Aug 1, 2020
Food and Culinary Arts » Which of the following is NOT a presently approved use of low-dose ionizing radiation for food ... New
Started by hbsimmons88
 150 Aug 1, 2020
Food and Culinary Arts » Cocoa and chocolate contain some starch. New
Started by sammy
 166 Aug 1, 2020
Food and Culinary Arts » Which of the following should always be processed in a pressure canner? New
Started by Destiiny22
 174 Aug 1, 2020
Food and Culinary Arts » What component of wood smoke appears to have a preservative effect? New
Started by penguins
 114 Aug 1, 2020
Food and Culinary Arts » Pasteurization is a preservation process that New
Started by DyllonKazuo
 174 Aug 1, 2020
Food and Culinary Arts » What conditions are necessary when canning low-acid foods? New
Started by asmith134
 180 Aug 1, 2020
Food and Culinary Arts » In 1984, the packaging of many beverages in laminated boxes was made possible by the approval, as a ... New
Started by Jipu 123
 94 Aug 1, 2020
Food and Culinary Arts » Identify a type of tuna from the list below. New
Started by asmith134
 85 Aug 1, 2020
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