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

Pages: 1 ... 11 12 [13] 14
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Food and Culinary Arts » The two primary types of curries made in Thailand are: New
Started by vHAUNG6011
 329 Aug 28, 2020
Food and Culinary Arts » The common protein made of soy beans, known in China as doufu, is called __________ in English. New
Started by Chloeellawright
 803 Aug 28, 2020
Food and Culinary Arts » The first Indonesian cookbook was published in: New
Started by Tirant22
 93 Aug 28, 2020
Food and Culinary Arts » The predominant area for growing rice in China is in the northern provinces. New
Started by Cooldude101
 184 Aug 28, 2020
Food and Culinary Arts » Which of the following is the main rice eaten by people in China? New
Started by Jramos095
 92 Aug 28, 2020
Food and Culinary Arts » The important spice blend called Chinese Five-Spice contains Szechwan peppercorns, cinnamon, cloves, ... New
Started by big1devin
 124 Aug 28, 2020
Food and Culinary Arts » A wok is cleaned by rubbing it with __________ to start. New
Started by joe
 386 Aug 28, 2020
Food and Culinary Arts » Most Chinese soups are creamy, not clear. New
Started by jman1234
 156 Aug 28, 2020
Food and Culinary Arts » The noodles, served on birthdays, that are symbolic of long life are __________ noodles. New
Started by newbem
 144 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
 186 Aug 28, 2020
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