Question List for "Introductory Foods"

Pages: 1 ... 36 37 [38] 39 40 ... 59
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Food and Culinary Arts » USDA "disappearance" data on sugar suggests that current consumption is ____ as compared to data ... New
Started by james0929
 40 Aug 1, 2020
Food and Culinary Arts » What conditions will promote the development of small crystals in ice cream? New
Started by Mr. Wonderful
 34 Aug 1, 2020
Food and Culinary Arts » The heat instability of aspartame, preventing its use in baked products, may be overcome by the process of New
Started by ereecah
 41 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
 36 Aug 1, 2020
Food and Culinary Arts » Sorbitol, mannitol, and xylitol may be classified as sugar New
Started by 123654777
 53 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
 48 Aug 1, 2020
Food and Culinary Arts » Corn syrup is produced from cornstarch by New
Started by JGIBBSON
 33 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
 109 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
 131 Aug 1, 2020
Food and Culinary Arts » Which of the following sugars is NOT fermented by yeast? New
Started by kamilo84
 47 Aug 1, 2020
Pages: 1 ... 36 37 [38] 39 40 ... 59