Question List for "Introductory Foods"

Pages: 1 ... 54 55 [56] 57 58 59
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Food and Culinary Arts » Which one of the following data sources is used for the "What We Eat in America" to track food consumption? New
Started by Anajune7
 31 Aug 1, 2020
Food and Culinary Arts » Using food disappearance data, it appears that since 1970 American are consuming more New
Started by FButt
 82 Aug 1, 2020
Food and Culinary Arts » Fish that has been temperature abused and has begun to spoil is likely to result in a rash, ... New
Started by 123654777
 45 Aug 1, 2020
Food and Culinary Arts » Bacteria that grow well at refrigerator temperatures are called New
Started by cagreen833
 40 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
 43 Aug 1, 2020
Food and Culinary Arts » Retort pouches may be used for foods that require high heat processing. New
Started by newyorker26
 48 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
 69 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
 40 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
 57 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
 65 Aug 1, 2020
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