Question List for "Introductory Foods"

Pages: 1 ... 6 7 [8] 9 10 ... 59
  Topics Views Last post
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 » Which of the following is NOT characteristic of the ideal sports beverage? New
Started by WWatsford
 49 Aug 1, 2020
Food and Culinary Arts » Anisakiasis is a parasite that may be found in raw or undercooked fin fish. New
Started by xroflmao
 29 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
Food and Culinary Arts » What condition are fresh clams in if they are acceptable to cook and serve? New
Started by savannahhooper
 95 Aug 1, 2020
Food and Culinary Arts » Poultry that has NOT been stored below 25F may be labeled New
Started by strangeaffliction
 55 Aug 1, 2020
Food and Culinary Arts » The fat content of breakfast cocoa must be at least New
Started by nenivikky
 41 Aug 1, 2020
Food and Culinary Arts » Water from an underground source with at least 250 parts per million of total dissolved solids is called New
Started by Hungry!
 57 Aug 1, 2020
Food and Culinary Arts » Eggs with brown shells have a different flavor and nutritional content than eggs with white shells. New
Started by nelaaney
 48 Aug 1, 2020
Food and Culinary Arts » Why is the use of a thermometer recommended for checking to see if ground beef has been fully cooked? New
Started by crazycityslicker
 55 Aug 1, 2020
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