Question List for "Introductory Foods"

Pages: 1 ... 34 35 [36] 37 38 ... 59
  Topics Views Last post
Food and Culinary Arts » Sugar increases the freezing point of the ice cream mix. New
Started by acc299
 40 Aug 1, 2020
Food and Culinary Arts » Which of the following is a crystalline candy? New
Started by lak
 26 Aug 1, 2020
Food and Culinary Arts » When preparing ice cream mix in the home with fresh eggs, what food safety precaution is most important? New
Started by yoooooman
 57 Aug 1, 2020
Food and Culinary Arts » The most likely reason(s) that sugar alcohols may be used with low calorie sweeteners is because they New
Started by schs14
 56 Aug 1, 2020
Food and Culinary Arts » An ice cream product has very little overrun. What would be the characteristics of this ice cream product? New
Started by tnt_battle
 38 Aug 1, 2020
Food and Culinary Arts » The boiling point of a liquid is best defined as the temperature at which New
Started by stephzh
 24 Aug 1, 2020
Food and Culinary Arts » List two ingredients of powdered sugar. New
Started by mwit1967
 29 Aug 1, 2020
Food and Culinary Arts » In the manufacture of soft drinks in the U.S., sugar has been largely replaced by New
Started by leilurhhh
 56 Aug 1, 2020
Food and Culinary Arts » Fondant will be whiter in color when the sugars are decomposed by alkalies. New
Started by bb
 33 Aug 1, 2020
Food and Culinary Arts » Acid hydrolysis is useful in candy making because it results in New
Started by deesands
 36 Aug 1, 2020
Pages: 1 ... 34 35 [36] 37 38 ... 59