Question List for "Introductory Foods"

Pages: 1 ... 32 33 [34] 35 36 ... 59
  Topics Views Last post
Food and Culinary Arts » Cereal grains generally have low levels of the important amino acid New
Started by Engineer
 35 Aug 1, 2020
Food and Culinary Arts » When freezing ice cream mix at home, the greater proportion of rock salt to the ice results in a ... New
Started by Pineappleeh
 52 Aug 1, 2020
Food and Culinary Arts » Starch is a polysaccharide made up of hundreds of glucose molecules. New
Started by cabate
 102 Aug 1, 2020
Food and Culinary Arts » Which of the following promotes fine ice crystals and a smooth texture? New
Started by vinney12
 37 Aug 1, 2020
Food and Culinary Arts » A modified waxy maize starch is an excellent thickening agent for fruit pies to be frozen. New
Started by RODY.ELKHALIL
 521 Aug 1, 2020
Food and Culinary Arts » What often happens when undiluted egg is added to a hot, thickened starch paste? New
Started by Collmarie
 80 Aug 1, 2020
Food and Culinary Arts » Rice that has had nutrients added to it in a powder on the surface is called New
Started by anjilletteb
 89 Aug 1, 2020
Food and Culinary Arts » The monosaccharide building block of starch is New
Started by Beheh
 34 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
Pages: 1 ... 32 33 [34] 35 36 ... 59