Question List for "Introductory Foods"

Pages: 1 ... 30 31 [32] 33 34 ... 59
  Topics Views Last post
Food and Culinary Arts » Muffins, as compared to nut breads, are usually baked New
Started by j.rubin
 110 Aug 1, 2020
Food and Culinary Arts » In the process of milling flour, the small pieces from the inner portion of the kernel which are ... New
Started by tfester
 73 Aug 1, 2020
Food and Culinary Arts » A batch of plain muffins has a soapy, bitter flavor. The recipe has no acidic ingredients. What ... New
Started by bobbysung
 276 Aug 1, 2020
Food and Culinary Arts » Grades of white flour are determined on the basis of the New
Started by newyorker26
 75 Aug 1, 2020
Food and Culinary Arts » Which of the following nutrients is NOT included in the legal definition of required substances to ... New
Started by Frost2351
 82 Aug 1, 2020
Food and Culinary Arts » Freshly milled flour when used to bake bread will result in a high volume and fine textured bread. New
Started by bclement10
 134 Aug 1, 2020
Food and Culinary Arts » A cake recipe has buttermilk and baking soda as ingredients. If whole or 2% milk is substituted for ... New
Started by 09madisonrousseau09
 325 Aug 1, 2020
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 » 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
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