Question List for "Introductory Foods"

Pages: 1 ... 47 48 [49] 50 51 ... 59
  Topics Views Last post
Food and Culinary Arts » High carbon stainless steel is a good choice for the blade of knives. New
Started by Zulu123
 168 Aug 1, 2020
Food and Culinary Arts » When cooking on a barbecue grill, the method of heat transfer is primarily New
Started by savannahhooper
 422 Aug 1, 2020
Food and Culinary Arts » What material for knives resists corrosion and sharpens easily? New
Started by olgavictoria
 87 Aug 1, 2020
Food and Culinary Arts » How many calories will be released when one gram of water freezes and makes ice crystals? New
Started by Collmarie
 80 Aug 1, 2020
Food and Culinary Arts » What material is necessary when cooking on an induction cooktop? New
Started by bobbie
 124 Aug 1, 2020
Food and Culinary Arts » Recipes may be written in various forms. In the descriptive form New
Started by asmith134
 104 Aug 1, 2020
Food and Culinary Arts » In measuring brown sugar, it should be New
Started by maegan_martin
 75 Aug 1, 2020
Food and Culinary Arts » A temperature of 212F is equal to New
Started by cdr_15
 78 Aug 1, 2020
Food and Culinary Arts » Identify several advantages and disadvantages to converting to metric in the United States. New
Started by oliviahorn72
 349 Aug 1, 2020
Food and Culinary Arts » Meniscus is the curved upper surface of a column of liquid. New
Started by abern
 90 Aug 1, 2020
Pages: 1 ... 47 48 [49] 50 51 ... 59