Question List for "Introductory Foods"

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  Topics Views Last post
Food and Culinary Arts » Identify the flour that is highest in protein. New
Started by Medesa
 72 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
 38 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
 82 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
 73 Aug 1, 2020
Food and Culinary Arts » Bread flour is made primarily from soft wheat. New
Started by Mr. Wonderful
 32 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
 40 Aug 1, 2020
Food and Culinary Arts » Which of the following ingredients helps to give firm structure to quick breads? New
Started by littleanan
 73 Aug 1, 2020
Food and Culinary Arts » The essential acid, lysine, is lacking in cereal grains. New
Started by daltonest1984
 42 Aug 1, 2020
Food and Culinary Arts » When preparing a pancake batter you should New
Started by CharlieWard
 39 Aug 1, 2020
Food and Culinary Arts » The yellowish color of freshly-milled flour is due primarily to the presence of New
Started by fahad
 102 Aug 1, 2020
Pages: 1 ... 30 31 [32] 33 34 ... 59