Food and Culinary Arts

Scoville heat units measure the

Started by swpotter12

MSG is most effective when used with

Started by mmm

If a recipe calls for 1 teaspoon of a fresh herb, how much of a dried herb should you use?

Started by sarasara

Fresh garden herbs may be used to enhance the flavor of many foods. In comparison with dried herbs, ...

Started by vHAUNG6011

Food additives may NOT be added to food products to

Started by scienceeasy

Chemically, MSG is a salt of the amino acid

Started by dmcintosh

Are black pepper and hot peppers or chili peppers from the same plant genus?

Started by tfester

An example of an incidental food additive is

Started by rl

Identify a way to test a container, such as a ceramic dish, to see if it is microwave safe.

Started by bobthebuilder

Describe superheated liquids and explain under what circumstances this may occur.

Started by karateprodigy

The length of microwaves is measured in meters.

Started by frankwu

Microwaves cook food from the inside out.

Started by wenmo

Microwave ovens for consumer are generally 600-700 watts.

Started by chandani

High-density foods cook more slowly in microwave ovens as compared to low-density foods.

Started by asmith134

What is the most important reason that foods cooked in a microwave oven generally do NOT brown on the surface?

Started by abc

The manufacture of microwave ovens is regulated by

Started by luminitza

Microwaves produce heat in food by

Started by evelyn o bentley

Microwaves may be used for the tempering of frozen foods. In this process the frozen food is

Started by Mollykgkg

Foods cooked in the microwave oven should be turned, stirred, or relocated in the oven during the ...

Started by bobthebuilder

Compared to cooking in a conventional oven, current recommendations are that meats cooked in a ...

Started by tfester

Although rapid cooking is an advantage of microwave use in many cases, it may also be a disadvantage because

Started by MirandaLo

A disadvantage of microwave cooking may be the lack of surface browning on a food. This is due to the

Started by armygirl

Provide and explain several reasons for cooking foods.

Started by cookcarl

When steam touches the surface of food and condenses to liquid, 80 calories per gram of water ...

Started by tfester

Sensible heat is heat that may be measured with a thermometer.

Started by Hungry!