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

Pages: [1] 2 3 ... 14
  Topics Views Last post
Food and Culinary Arts » What dish-red, green, black, or yellow-is Mexico's gift to the world and the pride of every town and ... New
Started by melina_rosy
 539 Aug 28, 2020
Food and Culinary Arts » Puerto Rican mofongo is made of plantains and pork cracklings. New
Started by james
 323 Aug 28, 2020
Food and Culinary Arts » The soft, crumbly cheese used in Mexico to finish tacos and other dishes is called queso __________ . New
Started by Mr3Hunna
 230 Aug 28, 2020
Food and Culinary Arts » The great food writer who has written extensively on the cuisines of Africa and the Caribbean, calls ... New
Started by jerry coleman
 1,018 Aug 28, 2020
Food and Culinary Arts » Many of the indigenous foods of Senegal became the characteristic foods of the south in the United States. New
Started by pane00
 192 Aug 28, 2020
Food and Culinary Arts » One of the most important dishes of the Caribbean, which is a cross between a stew and a soup with ... New
Started by CQXA
 398 Aug 28, 2020
Food and Culinary Arts » The grinding stones and mortars and pestles of Mexican cooking are made from volcanic rock. New
Started by geoffrey
 162 Aug 28, 2020
Food and Culinary Arts » There are eight major cooking sauces in Moroccan cuisine including marka, dalaa, and emchermel. New
Started by bcretired
 166 Aug 28, 2020
Food and Culinary Arts » Which of the following statements about the regions of Mexico is not true? New
Started by ap345
 443 Aug 28, 2020
Food and Culinary Arts » The starchy fruit that must be cooked before eating and is used for the classic dish tostones is __________ . New
Started by tichca
 177 Aug 28, 2020
Pages: [1] 2 3 ... 14