Question List for "Introductory Foods"

Pages: 1 ... 7 8 [9] 10 11 ... 59
  Topics Views Last post
Food and Culinary Arts » Which primal cut of beef should be chosen to use for a very tender, high quality steak? New
Started by Chelseaamend
 54 Aug 1, 2020
Food and Culinary Arts » A roast needs to be thawed rapidly. Is thawing at room temperature (on the counter) acceptable? New
Started by crazycityslicker
 43 Aug 1, 2020
Food and Culinary Arts » Which meat pigment is associated with meat that has been exposed to oxygen for too long of a period of time? New
Started by clmills979
 39 Aug 1, 2020
Food and Culinary Arts » List several functions of eggs in the preparation of foods and provide an example of a dish in which ... New
Started by kfurse
 38 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
Food and Culinary Arts » The agency at the federal level that has the responsibility for inspection, grading, and labeling of ... New
Started by Sportsfan2111
 38 Aug 1, 2020
Food and Culinary Arts » What creates the characteristic pink color of cured meats? New
Started by washai
 29 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 » In considering the distribution of fat throughout the muscles of a meat cut, which of the following ... New
Started by fasfsadfdsfa
 36 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
 56 Aug 1, 2020
Pages: 1 ... 7 8 [9] 10 11 ... 59