Question List for "Introductory Foods"

Pages: 1 ... 4 5 [6] 7 8 ... 59
  Topics Views Last post
Food and Culinary Arts » Poultry that has been held above 0F, but below 26F must be labeled previously frozen. New
Started by tiara099
 69 Aug 1, 2020
Food and Culinary Arts » Fresh should be expected to smell "fishy." New
Started by Lobcity
 108 Aug 1, 2020
Food and Culinary Arts » What type of bird will have all dark meat? New
Started by melly21297
 70 Aug 1, 2020
Food and Culinary Arts » When preparing ice tea, what method is preferable for the best quality? New
Started by mp14
 80 Aug 1, 2020
Food and Culinary Arts » What government department or agency requires seafood processors to have HACCP plans and inspects ... New
Started by geodog55
 70 Aug 1, 2020
Food and Culinary Arts » Skin, bone, and fat account for about __________ of the weight of the cooked bird. New
Started by lindiwe
 78 Aug 1, 2020
Food and Culinary Arts » Raw clams are open and do not close when touched before cooking. What should you do? New
Started by sabina
 152 Aug 1, 2020
Food and Culinary Arts » Steeping refers to a process that New
Started by notis
 71 Aug 1, 2020
Food and Culinary Arts » The most appropriate temperature range for the water used in the brewing of coffee is New
Started by tiffannnnyyyyyy
 72 Aug 1, 2020
Food and Culinary Arts » Fish that are scaled and eviscerated with the head, tails, and fins removed are called New
Started by tnt_battle
 105 Aug 1, 2020
Pages: 1 ... 4 5 [6] 7 8 ... 59