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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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Silking is the process of coating food in starch, frying the food at a low temperature, and then ...
Started by
Medesa
108
Aug 28, 2020
Food and Culinary Arts
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The three types of stir-fry are raw, soft, and _________.
Started by
tth
870
Aug 28, 2020
Food and Culinary Arts
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Northern-style dumplings with pork and cabbage, also called potstickers, are known in Chinese as:
Started by
dbose
84
Aug 28, 2020
Food and Culinary Arts
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The predominant area for growing rice in China is in the northern provinces.
Started by
Cooldude101
107
Aug 28, 2020
Food and Culinary Arts
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Which of the following is the main rice eaten by people in China?
Started by
Jramos095
33
Aug 28, 2020
Food and Culinary Arts
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The important spice blend called Chinese Five-Spice contains Szechwan peppercorns, cinnamon, cloves, ...
Started by
big1devin
51
Aug 28, 2020
Food and Culinary Arts
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A wok is cleaned by rubbing it with __________ to start.
Started by
joe
141
Aug 28, 2020
Food and Culinary Arts
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Most Chinese soups are creamy, not clear.
Started by
jman1234
102
Aug 28, 2020
Food and Culinary Arts
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The noodles, served on birthdays, that are symbolic of long life are __________ noodles.
Started by
newbem
49
Aug 28, 2020
Food and Culinary Arts
»
The preferred rice in Japan for everyday eating is __________.
Started by
berenicecastro
26
Aug 28, 2020
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