TEST-BANK for
Introductory Foods
14th Edition
Please allow up to 12 hours for payment to process. An email containing the test-bank will be sent immediately upon completion to the email address indicated in the payment form. Due to the sensitivity of these study aids, all sales are final. Please allow an hour for the payment to process. *All files come in PDF format, and are separated per chapter.*
Sample Questions
- A modified waxy maize starch is an excellent thickening agent for fruit pies to be frozen.
- Waffle mixtures are similar to pancakes except that they usually contain
- If a recipe specifies 1 pound of AP carrots, then this is the same as asking for 1 pound of peeled ...
- If a home freezer malfunctions or there has been a loss of electricity, explain the steps that ...
- Identify several advantages and disadvantages to converting to metric in the United States.
- Fruit juice is the most prevalent form in which Americans consume fruit.
- The use of 100 percent rye flour in yeast bread will result in a high volume loaf.
- Scones are richer than biscuits and usually contain cream, eggs, and butter.
- Define blanching, then explain why vegetables are commonly blanched before freezing.
- Two quart glass canning jars are acceptable for home canning purposes.
- When cooking on a barbecue grill, the method of heat transfer is primarily
- How should a cooked fruit, such as apples, be prepared if you want the shape to be maintained?
- Identify a type of cuisine and discuss the seasonings that are commonly used for dishes prepared in ...
- What type of store would be most likely to be organized by a group of consumers to purchase foods on ...
4 people have viewed this page in the last 24 hours