Question List for "Introductory Foods"

Pages: 1 ... 45 46 [47] 48 49 ... 59
  Topics Views Last post
Food and Culinary Arts » Food additives may NOT be added to food products to New
Started by scienceeasy
 99 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
 120 Aug 1, 2020
Food and Culinary Arts » An example of an incidental food additive is New
Started by rl
 150 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
 77 Aug 1, 2020
Food and Culinary Arts » Convection is heat transfer that occurs through surface to surface contact. New
Started by darbym82
 90 Aug 1, 2020
Food and Culinary Arts » The length of microwaves is measured in meters. New
Started by frankwu
 75 Aug 1, 2020
Food and Culinary Arts » High-density foods cook more slowly in microwave ovens as compared to low-density foods. New
Started by asmith134
 279 Aug 1, 2020
Food and Culinary Arts » Scoville heat units measure the New
Started by swpotter12
 79 Aug 1, 2020
Food and Culinary Arts » Microwaves produce heat in food by New
Started by evelyn o bentley
 73 Aug 1, 2020
Food and Culinary Arts » Fresh garden herbs may be used to enhance the flavor of many foods. In comparison with dried herbs, ... New
Started by vHAUNG6011
 154 Aug 1, 2020
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