Question List for "Introductory Foods"

Pages: 1 ... 55 56 [57] 58 59
  Topics Views Last post
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
 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 New
Started by nelaaney
 70 Aug 1, 2020
Food and Culinary Arts » Discuss the special requirements of convenience foods used in space travel. New
Started by 809779
 240 Aug 1, 2020
Food and Culinary Arts » Which of the following is NOT a primary taste? New
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 New
Started by RYAN BANYAN
 74 Aug 1, 2020
Food and Culinary Arts » Much of what we call flavor is due to New
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? New
Started by segrsyd
 103 Aug 1, 2020
Food and Culinary Arts » In relation to food, palatability is New
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. New
Started by haleyc112
 97 Aug 1, 2020
Food and Culinary Arts » Americans eat more than half of their dinner meals away from the home. New
Started by stevenposner
 91 Aug 1, 2020
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