Question List for "Introductory Foods"

Pages: 1 ... 36 37 [38] 39 40 ... 59
  Topics Views Last post
Food and Culinary Arts » Alkalies cause the decomposition of monosaccharides resulting in a brown color and stronger flavor. New
Started by segrsyd
 75 Aug 1, 2020
Food and Culinary Arts » A food product uses a polyol for sweetening and is labeled as sugar free. Will this food product ... New
Started by azncindy619
 205 Aug 1, 2020
Food and Culinary Arts » When a liquid boils, the vapor pressure is New
Started by ss2343
 81 Aug 1, 2020
Food and Culinary Arts » Which of the following is NOT a role played by granulated sugar in food preparation? New
Started by fahad
 82 Aug 1, 2020
Food and Culinary Arts » What conditions will promote the development of small crystals in ice cream? New
Started by Mr. Wonderful
 77 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
Pages: 1 ... 36 37 [38] 39 40 ... 59