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

Pages: 1 ... 7 8 [9] 10 11 ... 14
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Food and Culinary Arts » What is the difference between the dry-cured products of Jamon Serrano and Jamon Iberico? New
Started by ssal
 93 Aug 28, 2020
Food and Culinary Arts » The clarified butter basic to cooking throughout much of India is called __________ . New
Started by lracut11
 106 Aug 28, 2020
Food and Culinary Arts » The pork belly product that is salt- and spice-brined and is similar to bacon is __________ New
Started by nelaaney
 107 Aug 28, 2020
Food and Culinary Arts » Curry leaves have to be used in all curries. New
Started by colton
 2,198 Aug 28, 2020
Food and Culinary Arts » Calzone is a stuffed turnover. New
Started by bb
 447 Aug 28, 2020
Food and Culinary Arts » The area of India that has a propensity for vegetarianism is the: New
Started by Pineapplelove6
 136 Aug 28, 2020
Food and Culinary Arts » The country that brought New World foods like corn, beans, chilies, and tomatoes to Italy was: New
Started by Hungry!
 177 Aug 28, 2020
Food and Culinary Arts » Peanut sauce is the traditional accompaniment for the Thai appetizer, marinated, grilled chicken __________ . New
Started by fahad
 280 Aug 28, 2020
Food and Culinary Arts » The sauce that combines potato, garlic, and olive oil and can be a dip is called: New
Started by tiara099
 124 Aug 28, 2020
Food and Culinary Arts » The soup called consomm is made clear through ground meat, egg whites and shells, and vegetables. New
Started by newyorker26
 98 Aug 28, 2020
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