Food and Culinary Arts

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The standard of identity for mayonnaise states that Started by bb	1 Replies 76 Views	Aug 1, 2020 by lin77x
The special chemical nature of emulsifying agents may be described as Started by cherise1989	1 Replies 89 Views	Aug 1, 2020 by Koolkid240
The emulsifier in mayonnaise is Started by javeds	1 Replies 94 Views	Aug 1, 2020 by ankilker
One cup of lowfat (1%) milk contains 12.18 gms of carbohydrate, 8.22 gms of protein, and 2.37 gms of ... Started by OSWALD	1 Replies 69 Views	Aug 1, 2020 by tanna.moeller
Olive obtained from the first pressing of the olives without further processing is called Started by lidoalex	1 Replies 71 Views	Aug 1, 2020 by mceravolo
Lard is generally produced by the process of Started by tiffannnnyyyyyy	1 Replies 76 Views	Aug 1, 2020 by 14vl19
Hydrogenation is a commercial process whereby Started by Frost2351	1 Replies 69 Views	Aug 1, 2020 by DHRUVSHAH
Complete the following sentence which best explains whether a vegetarian would consume or would NOT ... Started by futuristic	1 Replies 80 Views	Aug 1, 2020 by Ashley I
Chicken strips contain 22 gms of carbohydrate, 22 gms of fat, and 370 Kcals. How many gms of protein ... Started by Arii_bell	1 Replies 83 Views	Aug 1, 2020 by babybsemail
Antioxidants may be added to some fatty foods to retard the development of oxidative rancidity. They ... Started by cool	1 Replies 90 Views	Aug 1, 2020 by cuttiesgirl16
An irritating substance given off as overheated fats begin to smoke is called Started by notis	1 Replies 69 Views	Aug 1, 2020 by adf223
A rancid fat or food is best described as having Started by cherise1989	1 Replies 89 Views	Aug 1, 2020 by sylvia
A food contains 13 gms of fat, 23 gms of carbohydrate, 4 gms of protein and 2 gms of dietary fiber. ... Started by khang	1 Replies 240 Views	Aug 1, 2020 by leeeep
What is glycogen and where in nature is it commonly found? Started by Ebrown	1 Replies 74 Views	Aug 1, 2020 by shewald78
List and briefly describe several important roles of fat in food preparation. Started by sdfghj	1 Replies 74 Views	Aug 1, 2020 by trampas
Identify several ways in which protein may be denatured during food preparation. Started by tiara099	1 Replies 116 Views	Aug 1, 2020 by alexanderhamilton
Explain what fiber is and identify some of the substances that compose fiber. Started by V@ndy87	1 Replies 70 Views	Aug 1, 2020 by InfiniteSteez
Triglycerides are made up of three fatty acids and one glycerol molecule. Started by javeds	1 Replies 104 Views	Aug 1, 2020 by iceage
Rapidly boiling water is at a higher temperature as compared to gently boiling water. Started by Mr3Hunna	1 Replies 140 Views	Aug 1, 2020 by princessflame2016
Linoleic acid is an essential fatty acid. Started by beccaep	1 Replies 80 Views	Aug 1, 2020 by annierak
Foods with a low water activity level are less perishable than foods with a high water activity level. Started by debasdf	1 Replies 130 Views	Aug 1, 2020 by ririgirl15
Five carbon sugars are called hexose and are a component of certain fibers. Started by appyboo	1 Replies 85 Views	Aug 1, 2020 by Carliemb17
Bound water in foods retains the same properties free water and may be readily frozen. Started by magmichele12	1 Replies 69 Views	Aug 1, 2020 by morrie123456
Which of the following may play an important role as a buffer in some food systems? Started by rosent76	1 Replies 70 Views	Aug 1, 2020 by IAPPLET
Which of the following is a saturated fatty acid? Started by littleanan	1 Replies 68 Views	Aug 1, 2020 by alexanderhamilton