Question List for "Introductory Foods"

Pages: 1 ... 33 34 [35] 36 37 ... 59
  Topics Views Last post
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
 934 Aug 1, 2020
Food and Culinary Arts » Which of the following promotes fine ice crystals and a smooth texture? New
Started by vinney12
 78 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
 127 Aug 1, 2020
Food and Culinary Arts » The monosaccharide building block of starch is New
Started by Beheh
 84 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
 129 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
 76 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
 101 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
 96 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
 116 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
 151 Aug 1, 2020
Pages: 1 ... 33 34 [35] 36 37 ... 59