Question List for "Introductory Foods"

Pages: 1 ... 4 5 [6] 7 8 ... 59
  Topics Views Last post
Food and Culinary Arts » Size 15 count shrimp is smaller than 60 count shrimp. New
Started by vicky
 240 Aug 1, 2020
Food and Culinary Arts » What organisms, that cause foodborne illness, are most commonly associated with poultry? New
Started by cnetterville
 82 Aug 1, 2020
Food and Culinary Arts » Which of the following is NOT characteristic of the ideal sports beverage? New
Started by WWatsford
 88 Aug 1, 2020
Food and Culinary Arts » Anisakiasis is a parasite that may be found in raw or undercooked fin fish. New
Started by xroflmao
 102 Aug 1, 2020
Food and Culinary Arts » Poultry that has NOT been stored below 25F may be labeled New
Started by strangeaffliction
 82 Aug 1, 2020
Food and Culinary Arts » The fat content of breakfast cocoa must be at least New
Started by nenivikky
 79 Aug 1, 2020
Food and Culinary Arts » Water from an underground source with at least 250 parts per million of total dissolved solids is called New
Started by Hungry!
 98 Aug 1, 2020
Food and Culinary Arts » What condition are fresh clams in if they are acceptable to cook and serve? New
Started by savannahhooper
 136 Aug 1, 2020
Food and Culinary Arts » Oolong tea is tea that has been New
Started by Beheh
 72 Aug 1, 2020
Food and Culinary Arts » In cooking shellfish, one should avoid New
Started by appyboo
 83 Aug 1, 2020
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