Question List for "Introductory Foods"

Pages: 1 ... 8 9 [10] 11 12 ... 59
  Topics Views Last post
Food and Culinary Arts » Meat should be carved "with" the grain of the meat. New
Started by CQXA
 100 Aug 1, 2020
Food and Culinary Arts » From a nutritional standpoint, red meat is an excellent source of New
Started by Tirant22
 80 Aug 1, 2020
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
 107 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
 79 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
 82 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
 84 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
 90 Aug 1, 2020
Food and Culinary Arts » What creates the characteristic pink color of cured meats? New
Started by washai
 104 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
 94 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
 113 Aug 1, 2020
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