Login
Register
Recent Posts
Menu
Home
Arcade
Search
Textbooks
Gallery
Videos
Contact
Homework Clinic
Textbooks
On Cooking: A Textbook of Culinary Fundamentals ¦ Labensky, Martel, Hause ¦ 6th Edition
Question List for "On Cooking: A Textbook of Culinary Fundamentals"
Pages: [
1
]
2
3
...
47
Topics
Views
Last post
Food and Culinary Arts
»
After it is slaughtered, poultry must be air chilled to reduce its temperature below 40F (4C).
Started by
P68T
59
Apr 6, 2021
Food and Culinary Arts
»
Baking ammonia is used to leaven popovers.
Started by
imowrer
208
Apr 6, 2021
Food and Culinary Arts
»
Because dried pasta and uncooked rice require time and temperature controls for safety, they must be ...
Started by
cookcarl
233
Apr 6, 2021
Food and Culinary Arts
»
Braised vegetables must be served immediately, or they will overcook.
Started by
Pea0909berry
197
Apr 6, 2021
Food and Culinary Arts
»
Caviar refers to the salted roe of sturgeon.
Started by
eruditmonkey@yahoo.com
292
Apr 6, 2021
Food and Culinary Arts
»
Compare and contrast grilling and real barbecue.
Started by
karlynnae
134
Apr 6, 2021
Food and Culinary Arts
»
Describe one way to finish meat cooked sous vide before serving.
Started by
kamilo84
101
Apr 6, 2021
Food and Culinary Arts
»
Describe the reasons for the traditional white chef's jacket and checked trousers.
Started by
futuristic
48
Apr 6, 2021
Food and Culinary Arts
»
Describe the ways that bread can be sliced when making canaps.
Started by
Lisaclaire
246
Apr 6, 2021
Food and Culinary Arts
»
Discuss three ways of creating dishes for a small plate menu.
Started by
Alainaaa8
216
Apr 6, 2021
Pages: [
1
]
2
3
...
47
Search
Username
Password
Always stay logged in
Forgot your password?
Login with Facebook
Login with Google