Food and Culinary Arts

Controlled atmosphere storage may lengthen the storage life of some fruits such as apples. Usually ...

Started by Medesa

An example of a fruit that may be classified as a drupe is

Started by anshika

Provide several recommendations for safe preparation and handling of vegetables.

Started by KimWrice

List some of the ways in which soybeans may be processed or purchased for use in food.

Started by strangeaffliction

If taking a hot, fresh (not canned) vegetable to a pot-luck meal, what vegetable would you take? ...

Started by arivle123

Explain the quick soak method for dried legumes.

Started by biggirl4568

When alkalies are in the water used to cook vegetables, the vegetables are likely to become excessively soft.

Started by awywial

To clean mushrooms, soak in cool water then drain.

Started by skymedlock

The flavor and aroma of fresh tomatoes will be less desirable when stored under refrigeration.

Started by danielfitts88

Raw bean sprouts, such as alfalfa sprouts, should be avoided by individuals at a high risk for ...

Started by mia

Pheophytin is produced when vegetables with chlorophyll are cooked excessively or held hot too long.

Started by Tirant22

In the United States, the consumption of dark-green leafy vegetables is below the recommended number ...

Started by Hungry!

Ethylene producing fruits and vegetables will promote premature spoilage of other ethylene-sensitive ...

Started by clmills979

By law, fresh fruits and vegetables must be graded by the U.S. Department of Agriculture.

Started by sabina

Which statement best describes loss of turgor?

Started by evelyn o bentley

Which of the following vegetables may be classified as a flower?

Started by Sportsfan2111

Which of the following is NOT a root vegetable?

Started by misspop

Which of the following is a leaf vegetable?

Started by lbcchick

Which of the following groups of pigments is soluble in fat, and only slightly soluble in water?

Started by jlmhmf

Which nutrient is generally NOT available in a good amount in most vegetables?

Started by storky111

What method of cooking cabbage flavored vegetables (for example broccoli) will result in the most ...

Started by NguyenJ

What is the name of a pigment that is red, purple, or blue and is strongly affected by an acid or an alkali?

Started by DyllonKazuo

To maintain the natural sweet flavors of onions, they should be cooked in a

Started by stephzh

The pectin substance that is of most importance in the making of jams and jellies is

Started by kfurse

The major pigment that gives red color to tomatoes is classified as a

Started by Destiiny22