TEST-BANK for
Introductory Foods
14th Edition
Author(s): Scheule, Bennion
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.
  • If a recipe specifies 1 pound of AP carrots, then this is the same as asking for 1 pound of peeled ...
  • Waffle mixtures are similar to pancakes except that they usually contain
  • If a home freezer malfunctions or there has been a loss of electricity, explain the steps that ...
  • When cooking on a barbecue grill, the method of heat transfer is primarily
  • Identify a type of cuisine and discuss the seasonings that are commonly used for dishes prepared in ...
  • 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.
  • Identify several advantages and disadvantages to converting to metric in the United States.
  • Define blanching, then explain why vegetables are commonly blanched before freezing.
  • Scones are richer than biscuits and usually contain cream, eggs, and butter.
  • If a cooked meat dish that causes illness when eaten by human subjects has been cooled too slowly or ...
  • Two quart glass canning jars are acceptable for home canning purposes.
  • Which of the following foods is particularly susceptible to the development of rancidity during freezing?
4 people have viewed this page in the last 24 hours