Food and Culinary Arts

The standard of identity for mayonnaise states that

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The special chemical nature of emulsifying agents may be described as

Started by cherise1989

The emulsifier in mayonnaise is

Started by javeds

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

Olive obtained from the first pressing of the olives without further processing is called

Started by lidoalex

Lard is generally produced by the process of

Started by tiffannnnyyyyyy

Hydrogenation is a commercial process whereby

Started by Frost2351

Complete the following sentence which best explains whether a vegetarian would consume or would NOT ...

Started by futuristic

Chicken strips contain 22 gms of carbohydrate, 22 gms of fat, and 370 Kcals. How many gms of protein ...

Started by Arii_bell

Antioxidants may be added to some fatty foods to retard the development of oxidative rancidity. They ...

Started by cool

An irritating substance given off as overheated fats begin to smoke is called

Started by notis

A rancid fat or food is best described as having

Started by cherise1989

A food contains 13 gms of fat, 23 gms of carbohydrate, 4 gms of protein and 2 gms of dietary fiber. ...

Started by khang

What is glycogen and where in nature is it commonly found?

Started by Ebrown

List and briefly describe several important roles of fat in food preparation.

Started by sdfghj

Identify several ways in which protein may be denatured during food preparation.

Started by tiara099

Explain what fiber is and identify some of the substances that compose fiber.

Started by V@ndy87

Triglycerides are made up of three fatty acids and one glycerol molecule.

Started by javeds

Rapidly boiling water is at a higher temperature as compared to gently boiling water.

Started by Mr3Hunna

Linoleic acid is an essential fatty acid.

Started by beccaep

Foods with a low water activity level are less perishable than foods with a high water activity level.

Started by debasdf

Five carbon sugars are called hexose and are a component of certain fibers.

Started by appyboo

Bound water in foods retains the same properties free water and may be readily frozen.

Started by magmichele12

Which of the following may play an important role as a buffer in some food systems?

Started by rosent76

Which of the following is a saturated fatty acid?

Started by littleanan