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Questions and Answers About: food
How long can a person go without food?
posted on: 2010-01-18 13:01:48
posted by
gimmeseven(17)
What happens if you eat spoiled meat?
posted on: 2010-03-20 11:09:05
posted by
SimonLC(234)
What foods work as natural antibiotics?
posted on: 2011-01-31 11:07:22
posted by
drew97(4)
What kind of license do I need to sell peanuts at a roadside stand?
posted on: 2011-05-12 07:29:41
posted by
jmushoe(27)
Do people eat monkey brain while it's still alive?
posted on: 2009-10-17 20:59:24
posted by
agate(22)
What are nutrients?
posted on: 2010-01-04 07:39:48
posted by
worker7090(15)
What are some songs about food?
posted on: 2010-01-07 15:34:00
posted by
shaunhaines(131)
Who do you contact to file a food lawsuit?
posted on: 2010-02-25 17:09:33
posted by
ChemistryTeacher(26)
Do spices go bad?
posted on: 2009-11-30 18:00:07
posted by
DeeBo(29)
How do I cut a sheet cake?
posted on: 2009-09-20 15:57:50
posted by
EvaDorey(72)
What are the ingredients for Skittles?
posted on: 2009-11-23 13:48:21
posted by
peacefulliving(24)
Is a cucumber a fruit or a vegetable?
posted on: 2010-07-18 11:00:24
posted by
jeevi28586(34)
How much food does the UK import as a proportion of total food consumed?
posted on: 2009-09-06 02:22:18
posted by
Zulfadzlie(2)
What is a rootabega?
posted on: 2009-09-23 13:25:04
posted by
katy(9)
Why Don't we Eat Chicken for Breakfast?
posted on: 2010-04-22 00:52:44
posted by
aaa23(15)
What is the right way to eat sushi?
posted on: 2009-08-25 12:22:06
posted by
toothpick(57)
What is the Nutrition Information for Claim Jumper Restaurant?
posted on: 2010-03-23 12:46:11
posted by
penrose(235)
Toothpick Pocket
posted on: 2009-07-15 11:29:46
posted by
udaipur(219)
What is the best chocolate?
posted on: 2009-10-20 03:15:59
posted by
notorious(249)
What is a carb coma?
posted on: 2009-08-23 19:38:25
posted by
andaman(240)
Is it unsanitary to reuse plastic spoons?
posted on: 2009-10-20 00:58:30
posted by
jlaird(190)
Should restaurants be required by law to disclose the nutritional information of their menu items?
posted on: 2010-03-26 17:42:03
posted by
penrose(235)
how could you stop slices of an apple turning brown?
posted on: 2009-03-06 02:47:45
posted by Anonymous
Why did my child get bottle rot?
posted on: 2009-08-28 17:36:03
posted by
cary(111)
Has anyone seen Doritos in "Taco" flavor?
posted on: 2010-08-05 10:11:38
posted by
ellerbellerz(141)
What is Quality Control in a restaurant?
posted on: 2011-08-09 15:56:53
posted by
nelsonmichaelr(203)
What is the history of rice pudding?
posted on: 2010-01-27 19:45:36
posted by
Mikel(37)
Why do high ratio cakes require a high amount of emulsified shortening to absorb the liquid?
posted on: 2011-08-10 11:19:53
posted by
nelsonmichaelr(203)
Is it okay to feed cinnamon to a 7-month-old infant?
posted on: 2009-12-27 17:06:39
posted by
jill93(10)
What are foodservice regulations?
posted on: 2011-08-02 14:57:06
posted by
nelsonmichaelr(203)
What is meant by a "class of poultry?"
posted on: 2011-08-11 19:54:43
posted by
nelsonmichaelr(203)
How does the age and gender of the bird affect the tenderness of poultry?
posted on: 2011-08-11 19:56:07
posted by
nelsonmichaelr(203)
What is a "table d'hotel menu?"
posted on: 2011-08-20 15:57:07
posted by
nelsonmichaelr1(1)
What is the origin of Baby Ruth candy bars?
posted on: 2010-01-13 19:38:47
posted by
amydoll1975(20)
How do you freeze an organic egg?
posted on: 2010-05-15 11:24:25
posted by
jellyka(1)
What are some wrinkle-reducing foods?
posted on: 2010-09-11 01:05:52
posted by
jlaird(190)
Can you harvest winter squash when it has green stripes?
posted on: 2010-10-08 17:16:23
posted by
sewsandy(3)
What is "genetically engineered" mean with regard to food?
posted on: 2011-08-02 14:58:47
posted by
nelsonmichaelr(203)
How the flavor of meat is extracted during braising?
posted on: 2011-08-07 11:35:25
posted by
nelsonmichaelr(203)
Why would foodservice operations use dried herbs and spices rather than fresh?
posted on: 2011-08-07 13:38:15
posted by
nelsonmichaelr(203)
What is the result of cooking breakfast meats at a lower temperature?
posted on: 2011-08-07 13:39:45
posted by
nelsonmichaelr(203)
What is one advantage of using commercial bases for stock?
posted on: 2011-08-07 13:45:48
posted by
nelsonmichaelr(203)
What is a cycle menu?
posted on: 2011-08-08 19:08:12
posted by
nelsonmichaelr(203)
What is an "a la carte" menu?
posted on: 2011-08-08 19:09:21
posted by
nelsonmichaelr(203)
What is a cycle menu in the restaurant industry?
posted on: 2011-08-09 10:11:37
posted by
nelsonmichaelr(203)
What are the 3 parts of a kernel of grain?
posted on: 2011-08-14 21:33:47
posted by
nelsonmichaelr(203)
How should fish be prepared for refrigerator storage?
posted on: 2011-08-14 21:54:56
posted by
nelsonmichaelr(203)
What are three main parts of a salad?
posted on: 2011-08-14 22:06:51
posted by
nelsonmichaelr(203)
Will fruit really ripen faster if you put it in a paper bag with an apple?
posted on: 2009-08-28 17:50:07
posted by
kasen(46)
What are peanut truffles?
posted on: 2009-10-23 11:11:08
posted by
tuyen(1)
If I add sugar to already fermented fruit, what will happen?
posted on: 2010-03-28 15:40:22
posted by
BrainPower(1)
What foods make semen taste bad and which make it taste better?
posted on: 2010-05-04 17:20:37
posted by
questionmark(1)
How can animal fat become rancid while it's frozen ?
posted on: 2011-04-04 13:54:31
posted by
dmorel(1)
What is irradiated food?
posted on: 2011-08-02 15:00:55
posted by
nelsonmichaelr(203)
How does cooking affect a nutrient loss in food?
posted on: 2011-08-07 13:23:15
posted by
nelsonmichaelr(203)
When should spices be added to foods?
posted on: 2011-08-07 13:35:45
posted by
nelsonmichaelr(203)
What is the goal of testing food products?
posted on: 2011-08-07 13:36:14
posted by
nelsonmichaelr(203)
How does an American omelet differ from a souffle omelet or a frittata?
posted on: 2011-08-07 13:40:40
posted by
nelsonmichaelr(203)
How does the mise en place contribute to an omelet's preparation?
posted on: 2011-08-07 13:42:23
posted by
nelsonmichaelr(203)
What are two types of pie dough?
posted on: 2011-08-07 14:16:52
posted by
nelsonmichaelr(203)
What is "prix fixe" menu?
posted on: 2011-08-08 19:14:46
posted by
nelsonmichaelr(203)
What are four ways in which the menu impacts a foodservice operation?
posted on: 2011-08-09 11:22:42
posted by
nelsonmichaelr(203)
What are two methods for preparing pie dough?
posted on: 2011-08-10 08:05:54
posted by
nelsonmichaelr(203)
How do you clarify a consomme?
posted on: 2011-08-12 14:33:42
posted by
nelsonmichaelr(203)
Why is it important to serve deep fried fish and shellfish immediately after cooking?
posted on: 2011-08-12 14:37:46
posted by
nelsonmichaelr(203)
Why does meat sometimes discolor in the refrigerator?
posted on: 2011-08-12 14:41:34
posted by
nelsonmichaelr(203)
Why does meat shrink when it is cooked?
posted on: 2011-08-12 14:43:44
posted by
nelsonmichaelr(203)
When should ground spices be added to food?
posted on: 2011-08-14 22:01:05
posted by
nelsonmichaelr(203)
Is too much baking powder in a recipe harmful if ingested?
posted on: 2009-08-30 00:34:55
posted by
mariel(2)
How does olive oil help?
posted on: 2009-12-27 13:41:44
posted by
wd(24)
Which types of milk contain casein?
posted on: 2010-07-22 18:30:42
posted by
wrestler88(192)
How do I know it's the right time to harvest winter squash?
posted on: 2010-10-08 17:15:05
posted by
sewsandy(3)
Why are some types of fungi safe to eat while others aren't?
posted on: 2011-08-04 20:16:27
posted by
nelsonmichaelr(203)
How is heat transferred in dry cooking techniques?
posted on: 2011-08-07 11:33:54
posted by
nelsonmichaelr(203)
What might happen to a foodservice operation if it didn't enforce issuing controls?
posted on: 2011-08-07 13:14:36
posted by
nelsonmichaelr(203)
At what temperatures do the different parts of an egg coagulate?
posted on: 2011-08-07 13:39:10
posted by
nelsonmichaelr(203)
Why is it better to avoid using vegetables such as broccoli and spinach in a stock?
posted on: 2011-08-07 13:43:09
posted by
nelsonmichaelr(203)
What is the proper consistency of a finished roux?
posted on: 2011-08-07 13:44:26
posted by
nelsonmichaelr(203)
What is semi-a la carte menu?
posted on: 2011-08-08 19:11:00
posted by
nelsonmichaelr(203)
What is "table d'hotel" menu?
posted on: 2011-08-08 19:12:34
posted by
nelsonmichaelr(203)
What is mark--up on cost method?
posted on: 2011-08-08 19:35:47
posted by
nelsonmichaelr(203)
What is the difference between pour batters with drop batters?
posted on: 2011-08-10 08:07:38
posted by
nelsonmichaelr(203)
What is the procedure for portioning muffins and preparing them for baking?
posted on: 2011-08-10 08:10:26
posted by
nelsonmichaelr(203)
What is parboiling?
posted on: 2011-08-11 16:13:15
posted by
nelsonmichaelr(203)
What are the advantages of using ready-to-cook poultry?
posted on: 2011-08-11 19:54:09
posted by
nelsonmichaelr(203)
What are three reasons why a white stock might turn out cloudy? How is this prevented?
posted on: 2011-08-12 14:29:43
posted by
nelsonmichaelr(203)
How is pureed soup thickened?
posted on: 2011-08-12 14:32:42
posted by
nelsonmichaelr(203)
What does the fat content of a cut of meat have to do with determining the cooking process?
posted on: 2011-08-12 14:42:35
posted by
nelsonmichaelr(203)
What is a demiglace?
posted on: 2011-08-14 14:18:17
posted by
nelsonmichaelr(203)
What do you call fruits that are dipped in batter and deep fried?
posted on: 2011-08-14 19:48:40
posted by
nelsonmichaelr(203)
What is the difference between under-ripe fruit and immature fruit?
posted on: 2011-08-14 19:49:33
posted by
nelsonmichaelr(203)
How do whole grain cereals differ from refined cereals?
posted on: 2011-08-14 21:29:49
posted by
nelsonmichaelr(203)
How can a raw starch flavor be prevented when cooking cereals?
posted on: 2011-08-14 21:30:41
posted by
nelsonmichaelr(203)
What is the pigment in white vegetables called ?
posted on: 2011-08-14 21:35:20
posted by
nelsonmichaelr(203)
What vegetables are most commonly purchased in dried form?
posted on: 2011-08-14 21:36:14
posted by
nelsonmichaelr(203)
What should you look for when buying frozen fruits?
posted on: 2011-08-14 21:37:46
posted by
nelsonmichaelr(203)
What type of finfish is usually cooked by dry heat?
posted on: 2011-08-14 21:53:59
posted by
nelsonmichaelr(203)
What is the difference between quick breads and yeast breads?
posted on: 2011-08-14 22:08:41
posted by
nelsonmichaelr(203)
How many ounces are in 1/2 pound of meat?
posted on: 2009-09-15 13:14:04
posted by
zoid(49)
What is the difference between corn meal and grits?
posted on: 2009-10-05 17:36:45
posted by
djgogga(1)
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