Question List for "Introductory Foods"

Pages: 1 ... 31 32 [33] 34 35 ... 59
  Topics Views Last post
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 » Identify the flour that is highest in protein. New
Started by Medesa
 72 Aug 1, 2020
Food and Culinary Arts » If you are cooking two pounds of pasta, how much water (minimum) should you cook it in? New
Started by humphriesbr@me.com
 55 Aug 1, 2020
Food and Culinary Arts » At what temperature range will the swelling of common corn starch granules be complete? New
Started by bcretired
 36 Aug 1, 2020
Food and Culinary Arts » What quality defect may occur if too high of a level of nonfat milk solids are added to ice cream? New
Started by bclement10
 59 Aug 1, 2020
Food and Culinary Arts » What are several likely outcomes of a starch-based mixture that has been vigorously agitated for an ... New
Started by Ebrown
 27 Aug 1, 2020
Food and Culinary Arts » Ice cream has a colloidal structure. New
Started by nelaaney
 35 Aug 1, 2020
Food and Culinary Arts » Birefringence may be observed with polarized light under a microscope after a starch has been cooked. New
Started by iveyjurea
 65 Aug 1, 2020
Food and Culinary Arts » What statement describing the impact of a process or an ingredient on a cooked starch mixture is accurate? New
Started by abarnes
 58 Aug 1, 2020
Food and Culinary Arts » Square cells located just under the bran layers of a kernel are called New
Started by RODY.ELKHALIL
 33 Aug 1, 2020
Pages: 1 ... 31 32 [33] 34 35 ... 59