Question List for "Discovering Global Cuisines: Traditional Flavors and Techniques"

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Food and Culinary Arts » Which of the following is the main rice eaten by people in China? New
Started by Jramos095
 33 Aug 28, 2020
Food and Culinary Arts » The important spice blend called Chinese Five-Spice contains Szechwan peppercorns, cinnamon, cloves, ... New
Started by big1devin
 50 Aug 28, 2020
Food and Culinary Arts » A wok is cleaned by rubbing it with __________ to start. New
Started by joe
 140 Aug 28, 2020
Food and Culinary Arts » Most Chinese soups are creamy, not clear. New
Started by jman1234
 102 Aug 28, 2020
Food and Culinary Arts » The noodles, served on birthdays, that are symbolic of long life are __________ noodles. New
Started by newbem
 48 Aug 28, 2020
Food and Culinary Arts » Silking is the process of coating food in starch, frying the food at a low temperature, and then ... New
Started by Medesa
 107 Aug 28, 2020
Food and Culinary Arts » The three types of stir-fry are raw, soft, and _________. New
Started by tth
 867 Aug 28, 2020
Food and Culinary Arts » Northern-style dumplings with pork and cabbage, also called potstickers, are known in Chinese as: New
Started by dbose
 84 Aug 28, 2020
Food and Culinary Arts » The predominant area for growing rice in China is in the northern provinces. New
Started by Cooldude101
 107 Aug 28, 2020
Food and Culinary Arts » Two methods for rolling rice paper are the one open-end and the four-tucked ends. New
Started by storky111
 173 Aug 28, 2020
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