Question List for "Introductory Foods"

Pages: 1 ... 29 30 [31] 32 33 ... 59
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Food and Culinary Arts » Which of the following is usually NOT a cause for failure in the making of high quality cream puffs? New
Started by tatyanajohnson
 72 Aug 1, 2020
Food and Culinary Arts » Which of the following listed items can cause production of carbon dioxide gas for leavening in ... New
Started by anshika
 82 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 » 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 » 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 » Popovers are leavened primarily by New
Started by mspears3
 183 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 » The essential acid, lysine, is lacking in cereal grains. New
Started by daltonest1984
 82 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 » Approximately what percent of the wheat kernel is endosperm? New
Started by leo leo
 99 Aug 1, 2020
Pages: 1 ... 29 30 [31] 32 33 ... 59