Question List for "Introductory Foods"

Pages: 1 ... 43 44 [45] 46 47 ... 59
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Food and Culinary Arts » Of the following raw foods, which has the highest water content? New
Started by Sportsfan2111
 30 Aug 1, 2020
Food and Culinary Arts » True spices are sometimes narrowly defined as New
Started by cool
 79 Aug 1, 2020
Food and Culinary Arts » Microwaves may be used for the tempering of frozen foods. In this process the frozen food is New
Started by Mollykgkg
 64 Aug 1, 2020
Food and Culinary Arts » MSG is most effective when used with New
Started by mmm
 30 Aug 1, 2020
Food and Culinary Arts » Food additives may NOT be added to food products to New
Started by scienceeasy
 52 Aug 1, 2020
Food and Culinary Arts » Although rapid cooking is an advantage of microwave use in many cases, it may also be a disadvantage because New
Started by MirandaLo
 57 Aug 1, 2020
Food and Culinary Arts » An example of an incidental food additive is New
Started by rl
 64 Aug 1, 2020
Food and Culinary Arts » When steam touches the surface of food and condenses to liquid, 80 calories per gram of water ... New
Started by tfester
 29 Aug 1, 2020
Food and Culinary Arts » The length of microwaves is measured in meters. New
Started by frankwu
 30 Aug 1, 2020
Food and Culinary Arts » Convection is heat transfer that occurs through surface to surface contact. New
Started by darbym82
 45 Aug 1, 2020
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