Question List for "Introductory Foods"

Pages: 1 ... 41 42 [43] 44 45 ... 59
  Topics Views Last post
Food and Culinary Arts » Plant sterols have been shown to New
Started by CQXA
 45 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
 39 Aug 1, 2020
Food and Culinary Arts » How does sugar and salt affect the water activity level in foods? New
Started by Mr3Hunna
 54 Aug 1, 2020
Food and Culinary Arts » Rapidly boiling water is at a higher temperature as compared to gently boiling water. New
Started by Mr3Hunna
 95 Aug 1, 2020
Food and Culinary Arts » A noncarbohydrate fiber component is New
Started by Jipu 123
 40 Aug 1, 2020
Food and Culinary Arts » Five carbon sugars are called hexose and are a component of certain fibers. New
Started by appyboo
 47 Aug 1, 2020
Food and Culinary Arts » Identify a type of cuisine and discuss the seasonings that are commonly used for dishes prepared in ... New
Started by jayhills49
 175 Aug 1, 2020
Food and Culinary Arts » Which of the following is a saturated fatty acid? New
Started by littleanan
 28 Aug 1, 2020
Food and Culinary Arts » MSG is considered safe for consumption by the general population at levels normally consumed. New
Started by futuristic
 37 Aug 1, 2020
Food and Culinary Arts » When should ground spices and whole spices be added during the cooking process? New
Started by jenna1
 59 Aug 1, 2020
Pages: 1 ... 41 42 [43] 44 45 ... 59