Question List for "Introductory Foods"

Pages: 1 ... 47 48 [49] 50 51 ... 59
  Topics Views Last post
Food and Culinary Arts » What material is necessary when cooking on an induction cooktop? New
Started by bobbie
 28 Aug 1, 2020
Food and Culinary Arts » Recipes may be written in various forms. In the descriptive form New
Started by asmith134
 95 Aug 1, 2020
Food and Culinary Arts » A temperature of 212F is equal to New
Started by cdr_15
 34 Aug 1, 2020
Food and Culinary Arts » In measuring brown sugar, it should be New
Started by maegan_martin
 26 Aug 1, 2020
Food and Culinary Arts » Identify several advantages and disadvantages to converting to metric in the United States. New
Started by oliviahorn72
 315 Aug 1, 2020
Food and Culinary Arts » Meniscus is the curved upper surface of a column of liquid. New
Started by abern
 32 Aug 1, 2020
Food and Culinary Arts » Which of the following is a method of cooking that uses water as the primary cooking medium? New
Started by s.tung
 53 Aug 1, 2020
Food and Culinary Arts » What statement best describes the proper steps for sharpening of knives? New
Started by swpotter12
 31 Aug 1, 2020
Food and Culinary Arts » The gauge of a metal used in the construction of cooking utensils may be defined as the New
Started by chads108
 39 Aug 1, 2020
Food and Culinary Arts » What statement best describes convection heat transfer? New
Started by yoroshambo
 41 Aug 1, 2020
Pages: 1 ... 47 48 [49] 50 51 ... 59