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Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
Question List for "Introductory Foods"
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Last post
Food and Culinary Arts
»
Can the safe end point temperature of ground beef be reliably determined by the color of the meat?
Started by
abarnes
238
Aug 1, 2020
Food and Culinary Arts
»
A round worm that may be found in some fish such as cod, Pacific salmon, and flounders is
Started by
nelaaney
70
Aug 1, 2020
Food and Culinary Arts
»
Discuss the special requirements of convenience foods used in space travel.
Started by
809779
240
Aug 1, 2020
Food and Culinary Arts
»
Which of the following is NOT a primary taste?
Started by
drink
72
Aug 1, 2020
Food and Culinary Arts
»
The type of eating pattern developed by an individual is usually NOT influenced by
Started by
RYAN BANYAN
74
Aug 1, 2020
Food and Culinary Arts
»
Much of what we call flavor is due to
Started by
rlane42
71
Aug 1, 2020
Food and Culinary Arts
»
Approximately what percent of each dollar spent on food represents the farm value share?
Started by
segrsyd
103
Aug 1, 2020
Food and Culinary Arts
»
In relation to food, palatability is
Started by
jon_i
87
Aug 1, 2020
Food and Culinary Arts
»
The percentage of Americans who are overweight or obese has decreased since 1991.
Started by
haleyc112
97
Aug 1, 2020
Food and Culinary Arts
»
Americans eat more than half of their dinner meals away from the home.
Started by
stevenposner
91
Aug 1, 2020
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