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Discovering Global Cuisines: Traditional Flavors and Techniques ¦ Allen ¦ 1st Edition
Question List for "Discovering Global Cuisines: Traditional Flavors and Techniques"
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Food and Culinary Arts
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What dish-red, green, black, or yellow-is Mexico's gift to the world and the pride of every town and ...
Started by
melina_rosy
530
Aug 28, 2020
Food and Culinary Arts
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To make tostones you must boil the main ingredient first and fry twice.
Started by
rosent76
139
Aug 28, 2020
Food and Culinary Arts
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A fava bean puree in Morocco is called hummus.
Started by
bcretired
135
Aug 28, 2020
Food and Culinary Arts
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Arroz con pollo is an important dish in Puerto Rico, Cuba, and the Dominican Republic.
Started by
codyclark
129
Aug 28, 2020
Food and Culinary Arts
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The four influences on the development of Caribbean cuisine were Europe, especially Spain and ...
Started by
Beheh
127
Aug 28, 2020
Food and Culinary Arts
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The ancient Mexican dish made with a soft corn mash; filled with meats, cheese, or vegetables and ...
Started by
imowrer
176
Aug 28, 2020
Food and Culinary Arts
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The ancho, pasilla and mulato are all different names for the same chili.
Started by
Kthamas
259
Aug 28, 2020
Food and Culinary Arts
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The original people of Morocco, who have the most consistent culture throughout the country's ...
Started by
audragclark
195
Aug 28, 2020
Food and Culinary Arts
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The primary chili used in Mexico for Chilies Rellenos is the __________.
Started by
Redwolflake15
154
Aug 28, 2020
Food and Culinary Arts
»
An important starch dish from the Caribbean using cornmeal is called __________ .
Started by
stephzh
208
Aug 28, 2020
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