Question List for "On Cooking: A Textbook of Culinary Fundamentals"

Pages: [1] 2 3 ... 47
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Skills and Trades » The ideal temperature when working with tempered chocolate is between a) 56F and 60F. b) 68F and ... New
Started by Deast7027
 61 Aug 10, 2018
Skills and Trades » What are two types of fillo dough? Discuss how they are made. What will be an ideal ... New
Started by CQXA
 30 Aug 10, 2018
Skills and Trades » Which of the following procedures should be followed when preparing custards to prevent food-borne ... New
Started by jrubin
 45 Aug 10, 2018
Skills and Trades » Which combination of ingredients will produce a firm and less rich custard? a) Heavy cream and ... New
Started by dakota nelson
 69 Aug 10, 2018
Skills and Trades » Which of the following becomes hard and brittle when dry? a) Fondant b) Glaze c) Royal icing ... New
Started by robinn137
 68 Aug 10, 2018
Skills and Trades » Which of the following can cause beads of moisture to appear on meringue after it has baked? a) ... New
Started by jparksx
 55 Aug 10, 2018
Skills and Trades » A typical ratio of ingredients for crumb crust is a) one part melted butter, two parts sugar and ... New
Started by elizabeth18
 159 Aug 10, 2018
Skills and Trades » Muffin batter should be mixed briefly; the batter will be lumpy. Indicate whether the statement ... New
Started by asd123
 88 Aug 10, 2018
Skills and Trades » Because cookies contain a larger quantity of fat than most other bakeshop items, overmixing is not ... New
Started by tiffannnnyyyyyy
 87 Aug 10, 2018
Skills and Trades » Concentrated milks are those in which a portion of the ____________ has been removed. a) fat ... New
Started by student77
 25 Aug 10, 2018
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