Food and Culinary Arts

The enzymes catalyzing the reaction that causes enzymatic browning of fruits and vegetables are ...

Started by jrubin

The cut surfaces of some raw fruits and vegetables darken or discolor when exposed to air. Certain ...

Started by tth

Senescence occurs in fruits and vegetables. This term refers to

Started by plus1

Partially processed fresh vegetables and fruits are now being offered for sale to various ...

Started by jessicacav

Lycopene, the major pigment that gives red color to tomatoes is classified as

Started by jon_i

An individual who eats dairy products, but no eggs or animal flesh may be classified as a

Started by DelorasTo

A vegetarian who consumes dairy, eggs, and fish, but no other animal flesh would be classified as

Started by D2AR0N

A variety of potato with "mealy" characteristics is generally especially well suited for preparation

Started by armygirl

A key reason that the addition of baking soda to the cooking water of green vegetables is NOT ...

Started by AEWBW

A factor that contributes importantly to the excessive softening of many canned or overcooked ...

Started by jc611

Explain why the same weight of butter or margarine has less tenderizing power as compared to lard or ...

Started by james9437

Tart crusts are made from a sweet dough and mixed using a procedure similar to cookies.

Started by Diane

Pie crusts made with a liquid fat are flakier than crusts made with solid fats.

Started by BrownTown3

A mealy crust has a uniform blending of fat with the flour.

Started by vHAUNG6011

Which of the following fats will usually give the most tender pastry when used in equal measures?

Started by kshipps

What is the typical ratio of ingredients in crumb crusts?

Started by james0929

What is the most likely reason a baked pie shell shrinks in the oven and is smaller than the pie pan?

Started by maychende

Plain pastry baked separately should be baked at an oven temperature of

Started by kwoodring

Desirable characteristics of plain pastry include

Started by cherise1989

A pie crust that has been overmixed is most likely to

Started by joblessjake

A factor that most likely does NOT affect the flakiness of pie crust is

Started by CharlieWard

Identify ways that the fat content of cookies may be reduced.

Started by CharlieWard

Explain why standard shortened cakes are beaten and muffins are mixed only briefly. In your response ...

Started by yoroshambo

The optimum amount of eggs in a cake recipe will produce finer cells and a higher volume.

Started by skymedlock

Emulsifying agents in shortenings produce a fine and even textured cake.

Started by danielfitts88