Question List for "Introductory Foods"

Pages: 1 ... 40 41 [42] 43 44 ... 59
  Topics Views Last post
Food and Culinary Arts » Which of the following is a saturated fatty acid? New
Started by littleanan
 76 Aug 1, 2020
Food and Culinary Arts » When should ground spices and whole spices be added during the cooking process? New
Started by jenna1
 106 Aug 1, 2020
Food and Culinary Arts » Simple sugars with two basic units are called New
Started by lunatika
 77 Aug 1, 2020
Food and Culinary Arts » Water is a unique molecule chiefly because of its New
Started by londonang
 77 Aug 1, 2020
Food and Culinary Arts » In general use, a polyunsaturated fatty acid is one that, chemically, has New
Started by drink
 137 Aug 1, 2020
Food and Culinary Arts » Triglycerides are made up of three fatty acids and one glycerol molecule. New
Started by javeds
 112 Aug 1, 2020
Food and Culinary Arts » An example from foods of coagulated protein is New
Started by deesands
 106 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
 143 Aug 1, 2020
Food and Culinary Arts » What are two key food safety concerns that must be considered when using flowers in food preparation? New
Started by tfester
 121 Aug 1, 2020
Food and Culinary Arts » Which of the following may play an important role as a buffer in some food systems? New
Started by rosent76
 83 Aug 1, 2020
Pages: 1 ... 40 41 [42] 43 44 ... 59