Question List for "Introductory Foods"

Pages: 1 ... 31 32 [33] 34 35 ... 59
  Topics Views Last post
Food and Culinary Arts » Which of the following is usually NOT a cause for failure in the making of cream puffs of good quality? New
Started by Caiter2013
 76 Aug 1, 2020
Food and Culinary Arts » Will it be acceptable to use regular milk instead of buttermilk/sour milk in a muffin or cake recipe ... New
Started by HudsonKB16
 101 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
 248 Aug 1, 2020
Food and Culinary Arts » The substance most responsible for gel formation in a starch-thickened pudding is New
Started by newyorker26
 121 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
 71 Aug 1, 2020
Food and Culinary Arts » Microwavable foods may be improved when specially modified starches are used in place of traditional ... New
Started by NClaborn
 100 Aug 1, 2020
Food and Culinary Arts » In comparison with regular white rice, parboiled rice generally requires New
Started by rlane42
 80 Aug 1, 2020
Food and Culinary Arts » A modified starch that is stable in acid conditions, resistant to shear, and tolerant to heat is New
Started by karen
 85 Aug 1, 2020
Food and Culinary Arts » When making lemon pudding a) the recipe may call for more starch than found in vanilla pudding and ... New
Started by ghost!
 139 Aug 1, 2020
Food and Culinary Arts » Hydrolysis is one method that may be used to produce a modified starch. New
Started by erika
 90 Aug 1, 2020
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