Food and Culinary Arts

Which of the following are considered to be minor chemical components of foods?

Started by tsand2

What two monosaccharides comprise lactose?

Started by mcmcdaniel

Water is a unique molecule chiefly because of its

Started by londonang

The following gum used in food processing is an example of a plant exudate

Started by stephzh

The building blocks of carbohydrates are

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Simple sugars with two basic units are called

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Plant sterols have been shown to

Started by CQXA

Of the following raw foods, which has the highest water content?

Started by Sportsfan2111

In general use, a polyunsaturated fatty acid is one that, chemically, has

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How does sugar and salt affect the water activity level in foods?

Started by Mr3Hunna

An illustration of mutual supplementation in which two complementary proteins are eaten together is

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An example from foods of coagulated protein is

Started by deesands

A noncarbohydrate fiber component is

Started by Jipu 123

A fatty acid that is configured with the hydrogen atoms on the same side of the bond is called a

Started by storky111

What are two key food safety concerns that must be considered when using flowers in food preparation?

Started by tfester

Identify a type of cuisine and discuss the seasonings that are commonly used for dishes prepared in ...

Started by jayhills49

White pepper is generally "hotter" than black pepper.

Started by Collmarie

The majority of salt consumed by Americans is from the salt added at the table when eating.

Started by abarnes

MSG is considered safe for consumption by the general population at levels normally consumed.

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Chinese restaurant syndrome or MSG symptom complex is a myth and has not be demonstrated.

Started by burton19126

Which one of the following is NOT a reason that flavors may be encapsulated?

Started by fox

When should ground spices and whole spices be added during the cooking process?

Started by jenna1

When making puddings and other cooked dishes, flavor extracts should be added

Started by dbose

True spices are sometimes narrowly defined as

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Table salt is usually produced by

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