Question List for "Introductory Foods"

Pages: 1 ... 6 7 [8] 9 10 ... 59
  Topics Views Last post
Food and Culinary Arts » Anisakiasis is a parasite that may be found in raw or undercooked fin fish. New
Started by xroflmao
 82 Aug 1, 2020
Food and Culinary Arts » What organisms, that cause foodborne illness, are most commonly associated with poultry? New
Started by cnetterville
 76 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!
 83 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
 120 Aug 1, 2020
Food and Culinary Arts » Poultry that has NOT been stored below 25F may be labeled New
Started by strangeaffliction
 78 Aug 1, 2020
Food and Culinary Arts » The fat content of breakfast cocoa must be at least New
Started by nenivikky
 74 Aug 1, 2020
Food and Culinary Arts » In cooking shellfish, one should avoid New
Started by appyboo
 74 Aug 1, 2020
Food and Culinary Arts » Oolong tea is tea that has been New
Started by Beheh
 69 Aug 1, 2020
Food and Culinary Arts » Beating egg whites in a plastic bowl is likely to result in poor volume of the whites. New
Started by Shelles
 81 Aug 1, 2020
Food and Culinary Arts » Veal is the meat from bovines that are generally less than 20 weeks of age. New
Started by torybrooks
 72 Aug 1, 2020
Pages: 1 ... 6 7 [8] 9 10 ... 59