Question List for "Introductory Foods"

Pages: 1 ... 48 49 [50] 51 52 ... 59
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Food and Culinary Arts » Identify the style of a recipe that lists the ingredients in the order used, followed by directions ... New
Started by mcmcdaniel
 46 Aug 1, 2020
Food and Culinary Arts » A temperature of 0C. is equal to New
Started by Collmarie
 24 Aug 1, 2020
Food and Culinary Arts » A recipe from a restaurant chef was obtained that lists ingredients in pounds and ounces. For ... New
Started by Jramos095
 42 Aug 1, 2020
Food and Culinary Arts » High carbon stainless steel is a good choice for the blade of knives. New
Started by Zulu123
 61 Aug 1, 2020
Food and Culinary Arts » When cooking on a barbecue grill, the method of heat transfer is primarily New
Started by savannahhooper
 185 Aug 1, 2020
Food and Culinary Arts » What material for knives resists corrosion and sharpens easily? New
Started by olgavictoria
 34 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 » How many calories will be released when one gram of water freezes and makes ice crystals? New
Started by Collmarie
 34 Aug 1, 2020
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 » The Federal Meat Inspection Act and the Poultry Products Inspection Act are administered by the New
Started by Deast7027
 43 Aug 1, 2020
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