Question List for "Introductory Foods"

Pages: 1 ... 45 46 [47] 48 49 ... 59
  Topics Views Last post
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
 28 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
Food and Culinary Arts » High-density foods cook more slowly in microwave ovens as compared to low-density foods. New
Started by asmith134
 115 Aug 1, 2020
Food and Culinary Arts » Scoville heat units measure the New
Started by swpotter12
 27 Aug 1, 2020
Food and Culinary Arts » Microwaves produce heat in food by New
Started by evelyn o bentley
 36 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
 70 Aug 1, 2020
Food and Culinary Arts » Compared to cooking in a conventional oven, current recommendations are that meats cooked in a ... New
Started by tfester
 56 Aug 1, 2020
Food and Culinary Arts » Are black pepper and hot peppers or chili peppers from the same plant genus? New
Started by tfester
 50 Aug 1, 2020
Pages: 1 ... 45 46 [47] 48 49 ... 59