Question List for "Introductory Foods"

Pages: 1 ... 53 54 [55] 56 57 ... 59
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Food and Culinary Arts » List the "Big Eight" allergenic foods. New
Started by ssal
 78 Aug 1, 2020
Food and Culinary Arts » If a cooked meat dish that causes illness when eaten by human subjects has been cooled too slowly or ... New
Started by ap345
 398 Aug 1, 2020
Food and Culinary Arts » Compare and contrast food allergy and food intolerance. New
Started by jwb375
 79 Aug 1, 2020
Food and Culinary Arts » Bacteria that grow well at refrigerator temperatures are called New
Started by cagreen833
 83 Aug 1, 2020
Food and Culinary Arts » A food infection capable of causing illness in a human subject may result from New
Started by futuristic
 99 Aug 1, 2020
Food and Culinary Arts » Retort pouches may be used for foods that require high heat processing. New
Started by newyorker26
 117 Aug 1, 2020
Food and Culinary Arts » Americans are consuming less sugar in the most recent food consumption data as compared to the 1970s. New
Started by sarasara
 133 Aug 1, 2020
Food and Culinary Arts » What is the name of the electronic code that may be read by cash register systems in grocery stores ... New
Started by lb_gilbert
 79 Aug 1, 2020
Food and Culinary Arts » Hand washed dishes may be sanitized in a solution of 1 gallon water and ______ household bleach. New
Started by charchew
 140 Aug 1, 2020
Food and Culinary Arts » Can the safe end point temperature of ground beef be reliably determined by the color of the meat? New
Started by abarnes
 248 Aug 1, 2020
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