Question List for "Introductory Foods"

Pages: 1 ... 39 40 [41] 42 43 ... 59
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Food and Culinary Arts » The emulsifier in mayonnaise is New
Started by javeds
 27 Aug 1, 2020
Food and Culinary Arts » Lard is generally produced by the process of New
Started by tiffannnnyyyyyy
 31 Aug 1, 2020
Food and Culinary Arts » Linoleic acid is an essential fatty acid. New
Started by michelleunicorn
 29 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
 30 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 » Foods with a low water activity level are less perishable than foods with a high water activity level. New
Started by debasdf
 82 Aug 1, 2020
Pages: 1 ... 39 40 [41] 42 43 ... 59