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Questions and Answers About: food
How long does caffeine stay in your system?
posted on: 2009-12-27 16:19:32
posted by
HrnFrg1(14)
What is grading with regard to foodservice standards and regulations?
posted on: 2011-08-02 14:57:48
posted by
nelsonmichaelr(203)
What are the pros and cons of genetically engineered foods?
posted on: 2011-08-02 15:03:57
posted by
nelsonmichaelr(203)
How does portion control affect customers in a food service operation?
posted on: 2011-08-07 09:02:27
posted by
nelsonmichaelr(203)
Why is it important to store spices properly
posted on: 2011-08-07 13:24:37
posted by
nelsonmichaelr(203)
How are fresh seasonings different from dried seasonings?
posted on: 2011-08-07 13:37:23
posted by
nelsonmichaelr(203)
What is the factor method for pricing out a menu?
posted on: 2011-08-08 19:35:05
posted by
nelsonmichaelr(203)
What are some items that affect menu pricing?
posted on: 2011-08-09 15:52:25
posted by
nelsonmichaelr(203)
What are three methods used to prepare quick bread mixtures?
posted on: 2011-08-10 08:08:20
posted by
nelsonmichaelr(203)
What impact could inconsistent size have in baking?
posted on: 2011-08-10 08:09:02
posted by
nelsonmichaelr(203)
How do you portion muffin batter?
posted on: 2011-08-10 08:09:26
posted by
nelsonmichaelr(203)
Why are spices added early in the cooking process?
posted on: 2011-08-11 16:08:18
posted by
nelsonmichaelr(203)
Blanching is usually a two step process. One way to cool the food immediately after boiling it is to plunge it into ice water. What is the next step in the blanching process?
posted on: 2011-08-11 16:11:50
posted by
nelsonmichaelr(203)
How are eggs graded (size)?
posted on: 2011-08-12 14:20:04
posted by
nelsonmichaelr(203)
What is the difference between radicchio and nesclun?
posted on: 2011-08-12 14:21:46
posted by
nelsonmichaelr(203)
What factors impact the choice of hors d'oeuvres?
posted on: 2011-08-12 14:23:48
posted by
nelsonmichaelr(203)
Why do most chefs prefer to use clarified butter in a sauce?
posted on: 2011-08-12 14:28:15
posted by
nelsonmichaelr(203)
What is the best way to retain nutrients in fish and shellfish?
posted on: 2011-08-12 14:39:04
posted by
nelsonmichaelr(203)
How can a foodservice operation offer customers sushi that is free of contamination?
posted on: 2011-08-12 14:40:01
posted by
nelsonmichaelr(203)
What is Risotto?
posted on: 2011-08-14 14:13:18
posted by
nelsonmichaelr(203)
What is "heat treated" in the food service industry?
posted on: 2011-08-14 14:20:44
posted by
nelsonmichaelr(203)
What are two factors that affect the cost of cereal products?
posted on: 2011-08-14 21:31:30
posted by
nelsonmichaelr(203)
When purchasing fresh fish, what are four signs of quality?
posted on: 2011-08-14 21:59:11
posted by
nelsonmichaelr(203)
What is the advantage of freezing bread in hot, humid weather?
posted on: 2011-08-14 22:09:25
posted by
nelsonmichaelr(203)
If something cooks for 40 minutes at 200° C , how long should it cook at 190° C?
posted on: 2009-11-21 10:52:29
posted by
johnniegutar(1)
How do you eat a never ending gobstopper?
posted on: 2009-12-07 10:08:09
posted by
FrankShines(19)
What happen to the lactose if we boil milk (100 degrees Celcius)?
posted on: 2010-08-24 20:42:22
posted by
nely(1)
What is the proper way to store dry herbs?
posted on: 2011-08-07 13:26:19
posted by
nelsonmichaelr(203)
How do you determine the cost per portion of a recipe?
posted on: 2011-08-11 16:01:43
posted by
nelsonmichaelr(203)
Why are soup garnishes important?
posted on: 2011-08-12 14:31:51
posted by
nelsonmichaelr(203)
How do cold cream soups differ from hot cream soups?
posted on: 2011-08-12 14:34:21
posted by
nelsonmichaelr(203)
Which type of soup has more nutritional value, a vegetable soup or a cold uncooked soup like gazpacho? Why?
posted on: 2011-08-12 14:36:34
posted by
nelsonmichaelr(203)
Why is it important to stir sherbets and ice creams during freezing?
posted on: 2011-08-14 19:47:44
posted by
nelsonmichaelr(203)
What was the first chocolate bar?
posted on: 2009-11-23 14:57:36
posted by
lucianor69(6)
Why would someone wish they were an Oscar Meyer Wiener?
posted on: 2010-01-23 11:59:12
posted by
ValVal(16)
What are two tips for preventing nutrient losses when preparing salad ingredients?
posted on: 2011-08-14 22:03:05
posted by
nelsonmichaelr(203)
How does bouillon differ from consomme?
posted on: 2011-08-14 22:03:42
posted by
nelsonmichaelr(203)
Why should you remove a roast from the oven a few minutes before it's done?
posted on: 2012-04-04 11:34:21
posted by
michaelpublix(38)
What are some celebrities' favorite foods?
posted on: 2009-12-27 13:54:08
posted by
zalabhai(8)
How does a vendor gain the trust of a foodservice operation?
posted on: 2011-08-07 13:13:44
posted by
nelsonmichaelr(203)
How do you determine the cost per portion of a recipe?
posted on: 2012-04-04 11:37:06
posted by
michaelpublix(38)
What is the composition of ketohexose in a fruit jam?
posted on: 2010-05-12 11:51:39
posted by
royina(1)
What are the functions of flour in cake baking?
posted on: 2011-09-08 14:08:32
posted by
kellywhite(12)
What are the various methods of mixing a cake?
posted on: 2011-09-08 14:09:25
posted by
kellywhite(12)
What are two ways to prevent waste while foods are being stored in a food service operation?
posted on: 2011-09-22 12:40:30
posted by
davidgreenr(7)
What is yield percentage with regard to a food service operation?
posted on: 2011-09-22 12:40:59
posted by
davidgreenr(7)
What is trim loss in a food service operation?
posted on: 2011-09-22 12:41:22
posted by
davidgreenr(7)
How are ingredients listed in formulas?
posted on: 2011-09-22 12:42:51
posted by
davidgreenr(7)
What is a standardized recipe?
posted on: 2011-09-22 12:43:24
posted by
davidgreenr(7)
What do you think is the best-tasting pie?
posted on: 2012-03-15 11:39:03
posted by
MagicalTurd44(1)
What are the key differences between the dry, moist, and combination cooking techniques?
posted on: 2012-04-04 11:10:54
posted by
michaelpublix(38)
What is the best way to minimize nutrient loss when cooking food?
posted on: 2012-04-04 11:12:04
posted by
michaelpublix(38)
Why does the texture of some food toughen after prolonged exposure to heat?
posted on: 2012-04-04 11:13:18
posted by
michaelpublix(38)
How can you tell if an egg has been cooked to long?
posted on: 2012-04-04 11:15:42
posted by
michaelpublix(38)
How can you tell if vegetables have been overworked?
posted on: 2012-04-04 11:17:53
posted by
michaelpublix(38)
What are the benefits of roasting v. broiling?
posted on: 2012-04-04 11:23:26
posted by
michaelpublix(38)
Why are broiled foods are so appealing?
posted on: 2012-04-04 11:24:27
posted by
michaelpublix(38)
Why would you simmer instead of boil a food product?
posted on: 2012-04-04 11:28:52
posted by
michaelpublix(38)
How does braising compare to stewing?
posted on: 2012-04-04 11:29:49
posted by
michaelpublix(38)
What causes the pleasing aroma that occurs when food is being cooked?
posted on: 2012-04-04 11:33:16
posted by
michaelpublix(38)
How is the flavor of meat extracted during braising?
posted on: 2012-04-04 11:35:40
posted by
michaelpublix(38)
At what point should spices be added in the cooking process?
posted on: 2012-04-04 11:45:35
posted by
michaelpublix(38)
Why is it important to store spices properly?
posted on: 2012-04-04 11:46:26
posted by
michaelpublix(38)
What are four types of cooked eggs?
posted on: 2012-04-04 11:48:40
posted by
michaelpublix(38)
When making bread, what is a "bench rest?"
posted on: 2012-04-04 11:53:32
posted by
michaelpublix(38)
What is Phyllo?
posted on: 2012-04-04 11:56:00
posted by
michaelpublix(38)
In bread making, what is "preferment?"
posted on: 2012-04-04 11:57:29
posted by
michaelpublix(38)
What are three things that affect the lenght of fermentation for yeast doughs?
posted on: 2012-04-04 11:58:47
posted by
michaelpublix(38)
Why is it important to use the type of flour listed in a recipe?
posted on: 2012-04-04 11:59:54
posted by
michaelpublix(38)
Why does yeast dough have to be kneaded?
posted on: 2012-04-04 12:01:00
posted by
michaelpublix(38)
How do you prevent staling in yeast doughs?
posted on: 2012-04-04 12:02:51
posted by
michaelpublix(38)
When does the "let down" stage occur when making yeast breads?
posted on: 2012-04-04 12:04:16
posted by
michaelpublix(38)
What is the sponge method for making yeast dough?
posted on: 2012-04-04 12:05:24
posted by
michaelpublix(38)
Why is it important to thoroughly mix yeast dough?
posted on: 2012-04-04 12:06:38
posted by
michaelpublix(38)
Why is temperature control important in preparing yeast doughs?
posted on: 2012-04-04 12:07:57
posted by
michaelpublix(38)
How does a crystalline candy differ in texture from a noncrystalline candy?
posted on: 2012-04-04 12:15:33
posted by
michaelpublix(38)
Why don't most people eat chicken for breakfast?
posted on: 2012-08-27 09:50:06
posted by
lara1602(1)
Can you eat cooked beta fish?
posted on: 2010-05-17 12:19:09
posted by
amw5048(1)
What are the best foods to eat before an exam?
posted on: 2008-10-15 14:39:00
posted by
elsewhen(627)
Where do peanuts come from?
posted on: 2008-10-15 14:40:59
posted by
elsewhen(627)
Which foods keep you awake?
posted on: 2008-10-15 14:57:04
posted by
elsewhen(627)
What's the big deal with eating local?
posted on: 2008-09-18 12:17:50
posted by
sauvblanc(96)
Can I eat meat after the "sell by" date?
posted on: 2008-10-23 13:34:33
posted by
elsewhen(627)
Are there any poisonous fruits?
posted on: 2008-10-23 13:31:54
posted by
elsewhen(627)
How do seedless watermelons continue to exist season after season?
posted on: 2008-10-05 13:44:44
posted by
elsewhen(627)
Is canned soup healthy?
posted on: 2008-10-15 14:58:32
posted by
elsewhen(627)
Why does soy milk sometimes curdle in my coffee and sometimes not?
posted on: 2008-10-14 12:36:25
posted by
lindsay(111)
Why don't they have Mexican food in Europe?
posted on: 2008-09-29 10:52:54
posted by
elsewhen(627)
If there was a swimming pool full of Nutella, would you jump in?
posted on: 2008-09-29 11:02:31
posted by
elsewhen(627)
Do you use real or artificial sweetener in your hot drinks?
posted on: 2008-10-05 14:01:13
posted by
elsewhen(627)
How should i store potatoes?
posted on: 2008-10-23 13:32:48
posted by
elsewhen(627)
What is a Chalupa?
posted on: 2008-10-05 13:48:42
posted by
elsewhen(627)
What is your favorite chain restaurant to get Mexican food?
posted on: 2008-10-05 13:45:38
posted by
elsewhen(627)
How is chewing gum made?
posted on: 2008-10-15 14:47:06
posted by
elsewhen(627)
What is the best brunch food?
posted on: 2008-07-28 14:25:52
posted by
lindsay(111)
Are potatoes considered carbohydrates?
posted on: 2008-08-26 12:34:44
posted by
ganesh(84)
What are tamales?
posted on: 2008-09-18 12:13:49
posted by
sauvblanc(96)
What is paneer?
posted on: 2008-09-22 15:50:51
posted by
lindsay(111)
What are Chimichangas?
posted on: 2008-10-05 13:48:22
posted by
elsewhen(627)
What is a Gyro Sandwich?
posted on: 2008-09-29 11:01:32
posted by
elsewhen(627)
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