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Home Search Your Textbook Introductory Foods

Questions for: Introductory Foods — 14e

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Whey protein concentrate is a by-product of cheese making.

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When fresh meat has been held too long it may develop a brownish color due to which of the following pigments?

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Bulgur is

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What is a roux?

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If tomatoes are added at the beginning of cooking when preparing dried legumes, the legumes will ...

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Waffle mixtures are similar to pancakes except that they usually contain

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Enzymes are

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Plastic fats are

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As heat is applied to water, vapor pressure decreases.

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How should a cooked fruit, such as apples, be prepared if you want the shape to be maintained?

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Which of the following is NOT a crystalline candy?

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Which of the following nutrients is NOT included in the legal definition of required substances to ...

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What knife is best for most tasks involving slicing, chopping, or dicing?

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In high income countries, including the United States, the average percent of household budgets used ...

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A desired end-point temperature of a 10-15 pound roast beef is 150F. At what temperature should this ...

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

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Yeasts are one-celled microorganisms that thrive particularly well in

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

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Cake flour is usually used in the preparation of unshortened cakes because of its

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Which of the following is NOT a variety of salmon?

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