Question List for "Introductory Foods"

Pages: 1 ... 37 38 [39] 40 41 ... 59
  Topics Views Last post
Food and Culinary Arts » Which of the following is an alternative sweetener NOT approved by the FDA for use in the United States? New
Started by yoooooman
 40 Aug 1, 2020
Food and Culinary Arts » Ice creams frozen in a refrigerator tray usually have a richer formula than those prepared in an ... New
Started by Mollykgkg
 44 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
 38 Aug 1, 2020
Food and Culinary Arts » The standard of identity for mayonnaise states that New
Started by bb
 29 Aug 1, 2020
Food and Culinary Arts » One cup of lowfat (1%) milk contains 12.18 gms of carbohydrate, 8.22 gms of protein, and 2.37 gms of ... New
Started by OSWALD
 25 Aug 1, 2020
Food and Culinary Arts » According to food supply data, how has the types of fat available in the food supply changed in the ... New
Started by cmoore54
 64 Aug 1, 2020
Food and Culinary Arts » Hydrogenation is a commercial process whereby New
Started by Frost2351
 38 Aug 1, 2020
Food and Culinary Arts » Fats with a high melting point are liquid at room temperature and are called oils. New
Started by jilianpiloj
 40 Aug 1, 2020
Food and Culinary Arts » Antioxidants may be added to some fatty foods to retard the development of oxidative rancidity. They ... New
Started by cool
 51 Aug 1, 2020
Food and Culinary Arts » Which of the following is NOT generally true about polyunsaturated fatty acids? New
Started by aabwk4
 50 Aug 1, 2020
Pages: 1 ... 37 38 [39] 40 41 ... 59