Food and Culinary Arts

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Milk exposed to light will develop off-flavors. Started by khang	1 Replies 79 Views	Aug 1, 2020 by k2629
Excess exposure of milk to light will reduce riboflavin content and result in off-flavors. Started by littleanan	1 Replies 68 Views	Aug 1, 2020 by wtf444
Cheese consumption in the United States increased significantly since 1909. Started by D2AR0N	1 Replies 86 Views	Aug 1, 2020 by kristenb95
Which protein(s) in milk precipitates when acid is added? Started by nevelica	1 Replies 72 Views	Aug 1, 2020 by daiying98
Which of the following is NOT likely to cause casein to precipitate? Started by javeds	1 Replies 110 Views	Aug 1, 2020 by bpool94
Which milk protein is most prevalent in cheese? Started by tingc95	1 Replies 68 Views	Aug 1, 2020 by joshraies
What is the minimum level of fat necessary to whip cream and produce a stiff product? Started by kshipps	1 Replies 78 Views	Aug 1, 2020 by DHRUVSHAH
To whip cream, the fat content of the cream must be a minimum of Started by pepyto	1 Replies 74 Views	Aug 1, 2020 by stillxalice
The usual percentage of protein in whole milk is Started by nmorano1	1 Replies 74 Views	Aug 1, 2020 by braelync
The standards of identity for milk mandate that nonfat and low-fat milks be fortified with Started by JGIBBSON	1 Replies 69 Views	Aug 1, 2020 by InfiniteSteez
The process whereby milk is forced under pressure through very small openings is called Started by mia	1 Replies 70 Views	Aug 1, 2020 by macagn
The process for pasteurization of milk by heating it to a temperature of at least 280F/138C for 1 to ... Started by eruditmonkey@yahoo.com	1 Replies 83 Views	Aug 1, 2020 by bookworm410
The major type of sugar found in milk is Started by rlane42	1 Replies 68 Views	Aug 1, 2020 by Jsherida
The heating of milk for a specified time and temperature during processing to destroy bacteria that ... Started by stevenposner	1 Replies 68 Views	Aug 1, 2020 by aruss1303
The coagulum that usually begins to form on the bottom of a pan of milk when it is heated comes from ... Started by asmith134	1 Replies 70 Views	Aug 1, 2020 by dpost18
Ripening is best described as the stage in cheese manufacturing when Started by madam-professor	1 Replies 69 Views	Aug 1, 2020 by trampas
Process cheese is produced by grinding and mixing Started by mia	1 Replies 97 Views	Aug 1, 2020 by abro1885
Milk may be coagulated by the addition of an enzyme named Started by Kthamas	1 Replies 75 Views	Aug 1, 2020 by LP
In the whipping of cream, a foam that is a gas in liquid dispersion is formed. The liquid in this ... Started by mckennatimberlake	1 Replies 71 Views	Aug 1, 2020 by shaikhs
How is the best volume of whipped cream achieved? Started by shofmannx20	1 Replies 85 Views	Aug 1, 2020 by Jayson
As a foam forms in the whipping of cream, it is stabilized by Started by misspop	1 Replies 94 Views	Aug 1, 2020 by anoriega3
According to federal regulations, whole milk must contain a minimum of Started by bobypop	1 Replies 71 Views	Aug 1, 2020 by iceage
You have been asked to provide consultation for a community group planning an buffet meal for 200 ... Started by swpotter12	1 Replies 91 Views	Aug 1, 2020 by Ksanderson1296
A marinated pasta salad has pasta that is too soft after it is marinated. Explain why this may have ... Started by sam.t96	1 Replies 187 Views	Aug 1, 2020 by joshbk44
The most important reason that a potato or macaroni salad may cause foodborne illness is because ... Started by Melani1276	1 Replies 68 Views	Aug 1, 2020 by orangecrush