Question List for "Introductory Foods"

Pages: 1 ... 41 42 [43] 44 45 ... 59
  Topics Views Last post
Food and Culinary Arts » Linoleic acid is an essential fatty acid. New
Started by beccaep
 93 Aug 1, 2020
Food and Culinary Arts » A fatty acid that is configured with the hydrogen atoms on the same side of the bond is called a New
Started by storky111
 257 Aug 1, 2020
Food and Culinary Arts » Bound water in foods retains the same properties free water and may be readily frozen. New
Started by magmichele12
 80 Aug 1, 2020
Food and Culinary Arts » White pepper is generally "hotter" than black pepper. New
Started by Collmarie
 155 Aug 1, 2020
Food and Culinary Arts » Which of the following are considered to be minor chemical components of foods? New
Started by tsand2
 79 Aug 1, 2020
Food and Culinary Arts » Chinese restaurant syndrome or MSG symptom complex is a myth and has not be demonstrated. New
Started by burton19126
 75 Aug 1, 2020
Food and Culinary Arts » Plant sterols have been shown to New
Started by CQXA
 79 Aug 1, 2020
Food and Culinary Arts » The following gum used in food processing is an example of a plant exudate New
Started by stephzh
 74 Aug 1, 2020
Food and Culinary Arts » When making puddings and other cooked dishes, flavor extracts should be added New
Started by dbose
 163 Aug 1, 2020
Food and Culinary Arts » How does sugar and salt affect the water activity level in foods? New
Started by Mr3Hunna
 103 Aug 1, 2020
Pages: 1 ... 41 42 [43] 44 45 ... 59