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

Pages: [1] 2 3 ... 47
  Topics Views Last post
Food and Culinary Arts » What is the most appropriate service ware for a business luncheon buffet? New
Started by mmm
 913 Apr 6, 2021
Food and Culinary Arts » Discuss three ways of creating dishes for a small plate menu. New
Started by Alainaaa8
 239 Apr 6, 2021
Food and Culinary Arts » Why are pasteurized egg whites recommended when making meringue topping for pies? New
Started by fahad
 261 Apr 6, 2021
Food and Culinary Arts » Why is it important to position biscuit dough on the baking sheet with the sides touching? New
Started by ec501234
 280 Apr 6, 2021
Food and Culinary Arts » Caviar refers to the salted roe of sturgeon. New
Started by eruditmonkey@yahoo.com
 311 Apr 6, 2021
Food and Culinary Arts » What is the shredded dough used in Middle Eastern countries to make hors d'oeuvres and other specialties? New
Started by P68T
 375 Apr 6, 2021
Food and Culinary Arts » What is the purpose of an hors d'oeuvre? New
Started by faduma
 282 Apr 6, 2021
Food and Culinary Arts » What can be done to keep bread from getting soggy when making canaps? New
Started by Jkov05
 245 Apr 6, 2021
Food and Culinary Arts » Describe the ways that bread can be sliced when making canaps. New
Started by Lisaclaire
 266 Apr 6, 2021
Food and Culinary Arts » Baking ammonia is used to leaven popovers. New
Started by imowrer
 236 Apr 6, 2021
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