Food and Culinary Arts

Mealy varieties of potatoes such as Russet potatoes are excellent for potato salad.

Started by Kikoku

Greens will be most crisp if washed immediately before service-time.

Started by Chelseaamend

Gelatin is an excellent source of dietary protein.

Started by ghost!

Which raw fruit CANNOT be used in gelatin?

Started by cagreen833

What should be done if a recipe states that the gelatin should be whipped until foamy?

Started by go.lag

The usual percentage of gelatin in a mold of good texture is about

Started by Kikoku

Salad ingredients may be appropriately marinated when making

Started by arivle123

Gelatin used in food preparation is usually dispersed in hot water. First, however, it is usually

Started by strangeaffliction

Gelatin cubes were prepared several days ago. What do you expect as this gelatin becomes "old"?

Started by crobinson2013

Cabbage used in salads is more attractive and better seasoned if it is

Started by cookcarl

A vegetable salad containing broccoli was marinated overnight with a vinaigrette dressing. Which ...

Started by anshika

A type of salad green that has soft, pliable leaves and a delicate buttery flavor is

Started by karlynnae

Explain why it is important to wash cantaloupe before slicing.

Started by kamilo84

Unripe avocados should be refrigerated immediately after purpose.

Started by karateprodigy

Russeting, the speckles on the skin of some oranges, has NO effect on the eating quality.

Started by javeds

Grapes are picked ripe and do NOT ripen in storage.

Started by Mr. Wonderful

Cantaloupe that has not be washed before cutting has been associated with outbreaks of salmonellosis.

Started by jho37

As fruit ripens, both the acidity and sugar levels increase.

Started by 123654777

When fruits are dried, the water content is reduced to

Started by lilldybug07

The white membrane between the peel and the citrus fruit is

Started by dmcintosh

Single-strength, not-from-concentrate citrus juices are now being marketed. These juices must be ...

Started by storky111

Most fruits contain only a trace of fat. Two exceptions are

Started by yoroshambo

How should a cooked fruit, such as apples, be prepared if you want the shape to be maintained?

Started by kaid0807

How can the enzymatic browning of cut fruit be prevented?

Started by tsand2

Examples of fruits that are classified as pomes are

Started by luvbio