Question List for "Introductory Foods"

Pages: 1 ... 5 6 [7] 8 9 ... 59
  Topics Views Last post
Food and Culinary Arts » The mottled or whitish gray surface that may develop on chocolate may occur because of all of the ... New
Started by Marty
 69 Aug 1, 2020
Food and Culinary Arts » Surimi is usually prepared from New
Started by khang
 41 Aug 1, 2020
Food and Culinary Arts » For food safety purposes, the recommended minimum end-point cooking temperature for poultry is New
Started by D2AR0N
 46 Aug 1, 2020
Food and Culinary Arts » Identify a type of tuna from the list below. New
Started by asmith134
 31 Aug 1, 2020
Food and Culinary Arts » In 1984, the packaging of many beverages in laminated boxes was made possible by the approval, as a ... New
Started by Jipu 123
 50 Aug 1, 2020
Food and Culinary Arts » The shelf life for irradiated poultry is longer than for poultry that has not been treated. New
Started by lbcchick
 47 Aug 1, 2020
Food and Culinary Arts » Eighty proof liquor contains _________ percent alcohol. New
Started by moongchi
 57 Aug 1, 2020
Food and Culinary Arts » Goose and duck are LOWER in fat than chicken or turkey. New
Started by washai
 37 Aug 1, 2020
Food and Culinary Arts » Size 15 count shrimp is smaller than 60 count shrimp. New
Started by vicky
 144 Aug 1, 2020
Food and Culinary Arts » What organisms, that cause foodborne illness, are most commonly associated with poultry? New
Started by cnetterville
 44 Aug 1, 2020
Pages: 1 ... 5 6 [7] 8 9 ... 59