Question List for "Introductory Foods"

Pages: 1 ... 38 39 [40] 41 42 ... 59
  Topics Views Last post
Food and Culinary Arts » Linoleic acid is an essential fatty acid. New
Started by michelleunicorn
 29 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
 52 Aug 1, 2020
Food and Culinary Arts » A rancid fat or food is best described as having New
Started by cherise1989
 46 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
 55 Aug 1, 2020
Food and Culinary Arts » List and briefly describe several important roles of fat in food preparation. New
Started by sdfghj
 41 Aug 1, 2020
Food and Culinary Arts » The special chemical nature of emulsifying agents may be described as New
Started by cherise1989
 37 Aug 1, 2020
Food and Culinary Arts » Olive obtained from the first pressing of the olives without further processing is called New
Started by lidoalex
 34 Aug 1, 2020
Food and Culinary Arts » Complete the following sentence which best explains whether a vegetarian would consume or would NOT ... New
Started by futuristic
 30 Aug 1, 2020
Food and Culinary Arts » Oxidative rancidity is likely to occur when fat is exposed to heat, light, iron or copper. New
Started by ap345
 100 Aug 1, 2020
Food and Culinary Arts » Coconut oil contains no cholesterol and is polyunsaturated. New
Started by jhjkgdfhk
 37 Aug 1, 2020
Pages: 1 ... 38 39 [40] 41 42 ... 59