menu-iconExamlexExamLexServices

Discover

Ask a Question
  1. All Topics
  2. Topic
    Certification
  3. Study Set
    American Culinary Federation(ACF) Cooking Professional
  4. Exam
    Exam 2: Culinary
  5. Question
    A Sharp, Bitter and Sometimes Acrid or Bitter Aroma Is
Solved

A Sharp, Bitter and Sometimes Acrid or Bitter Aroma Is

Question 110

Question 110

Multiple Choice

A sharp, bitter and sometimes acrid or bitter aroma is commonly called:


A) Skunky
B) Pungent
C) Stringent
D) Savory

Correct Answer:

verifed

Verified

Unlock this answer now
Get Access to more Verified Answers free of charge

Related Questions

Q105: The cooking process where the food is

Q106: A hydrometer used to measure the sugar

Q107: Of the listed amino acids, which one

Q108: Unfermented grape juice or crushed grapes ready

Q109: The dry white wine made from the

Q111: Giardia lamblia is a type of:<br>A)Bacteria<br>B)Parasite<br>C)European beverage<br>D)Virus

Q112: The ice point and boiling points are:<br>A)Something

Q113: A natural, high quality sweetener made in

Q114: A beer tasting term for an undesirable

Q115: Food handlers should wash their hands after

Examlex

ExamLex

About UsContact UsPerks CenterHomeschoolingTest Prep

Work With Us

Campus RepresentativeInfluencers

Links

FaqPricingChrome Extension

Download The App

Get App StoreGet Google Play

Policies

Privacy PolicyTerms of ServiceHonor CodeCommunity Guidelines

Scan To Download

qr-code

Copyright © (2025) ExamLex LLC.

Privacy PolicyTerms Of ServiceHonor CodeCommunity Guidelines