Question List for "Introductory Foods"

Pages: 1 ... 37 38 [39] 40 41 ... 59
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Food and Culinary Arts » Acid hydrolysis is useful in candy making because it results in New
Started by deesands
 77 Aug 1, 2020
Food and Culinary Arts » Which sugar listed below is a monosaccharide? New
Started by Ebrown
 81 Aug 1, 2020
Food and Culinary Arts » Discuss the potential advantages and disadvantages to the consumption of phytostanols and phytosterols. New
Started by colton
 83 Aug 1, 2020
Food and Culinary Arts » Chicken strips contain 22 gms of carbohydrate, 22 gms of fat, and 370 Kcals. How many gms of protein ... New
Started by Arii_bell
 86 Aug 1, 2020
Food and Culinary Arts » Linoleic acid is an essential fatty acid. New
Started by michelleunicorn
 80 Aug 1, 2020
Food and Culinary Arts » A low calorie margarine would function as well as regular margarine or butter in most baked products ... New
Started by c0205847
 132 Aug 1, 2020
Food and Culinary Arts » A rancid fat or food is best described as having New
Started by cherise1989
 96 Aug 1, 2020
Food and Culinary Arts » When higher melting point triglycerides are removed from vegetable oils, the process is called New
Started by mikaylakyoung
 104 Aug 1, 2020
Food and Culinary Arts » List and briefly describe several important roles of fat in food preparation. New
Started by sdfghj
 78 Aug 1, 2020
Food and Culinary Arts » The special chemical nature of emulsifying agents may be described as New
Started by cherise1989
 94 Aug 1, 2020
Pages: 1 ... 37 38 [39] 40 41 ... 59