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

Pages: 1 [2] 3 4 ... 47
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Food and Culinary Arts » What is the baker's percentage of butter in a cookie dough formula that calls for 2 1/2 pounds (40 ... New
Started by bobypop
 151 Apr 6, 2021
Food and Culinary Arts » Keeping forcemeat ingredients below 41F is not only important for sanitation but also to ensure ... New
Started by lb_gilbert
 77 Apr 6, 2021
Food and Culinary Arts » What is the sticky surface of brined meat before it is smoked called? New
Started by armygirl
 104 Apr 6, 2021
Food and Culinary Arts » What happens when improperly prepared forcemeat is cooked? New
Started by Redwolflake15
 208 Apr 6, 2021
Food and Culinary Arts » How is aspic used in a pt en croute? New
Started by rmenurse
 79 Apr 6, 2021
Food and Culinary Arts » List several ways that cheese can be used in a sandwich. New
Started by EY67
 106 Apr 6, 2021
Food and Culinary Arts » What does any dish called " la Normande" contain? New
Started by tsand2
 86 Apr 6, 2021
Food and Culinary Arts » Which of the following fruits must be cooked before using them in gelatin salads? New
Started by sdfghj
 145 Apr 6, 2021
Food and Culinary Arts » Vegetarian dishes are always good sources of vitamins and lower in fat and calories than those that ... New
Started by Medesa
 92 Apr 6, 2021
Food and Culinary Arts » Strained yogurt makes a good substitution for sour cream. New
Started by 09madisonrousseau09
 116 Apr 6, 2021
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