Question List for "Introductory Foods"

Pages: 1 ... 34 35 [36] 37 38 ... 59
  Topics Views Last post
Food and Culinary Arts » Ice cream has a colloidal structure. New
Started by nelaaney
 73 Aug 1, 2020
Food and Culinary Arts » What conditions will promote the development of small crystals in ice cream? New
Started by Mr. Wonderful
 78 Aug 1, 2020
Food and Culinary Arts » The major sugar found in powdered sugar is New
Started by Tirant22
 86 Aug 1, 2020
Food and Culinary Arts » A product similar to ice cream that has had the milkfat replaced with a nondairy ingredient such as ... New
Started by DyllonKazuo
 93 Aug 1, 2020
Food and Culinary Arts » Sugars may be crystallized under appropriate conditions. Of the common sugars, the one most easily ... New
Started by Tazate
 107 Aug 1, 2020
Food and Culinary Arts » Explain why it is important to dissolve all sugar crystals on the sides of pans when making candy. New
Started by cabate
 99 Aug 1, 2020
Food and Culinary Arts » High-fructose corn syrup is produced using the enzyme New
Started by mikaylakyoung
 75 Aug 1, 2020
Food and Culinary Arts » Cream of tartar may be added to sugar products, such as fondant, to promote acid hydrolysis. New
Started by HudsonKB16
 154 Aug 1, 2020
Food and Culinary Arts » A sugar solution that is holding more sugar than is usually soluble at the current temperature is New
Started by torybrooks
 77 Aug 1, 2020
Food and Culinary Arts » Which of the following sugars is NOT fermented by yeast? New
Started by kamilo84
 80 Aug 1, 2020
Pages: 1 ... 34 35 [36] 37 38 ... 59