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

Pages: 1 ... 9 10 [11] 12 13 ... 47
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Skills and Trades » Food service workers are the primary cause of food-borne illnesses. Indicate whether the ... New
Started by kwoodring
 131 Aug 10, 2018
Skills and Trades » The assertive flavor of veal loin makes it ideal to serve with robust sauces made with hot chile ... New
Started by elizabeth18
 87 Aug 10, 2018
Skills and Trades » What is one of the greatest sanitation hazards when making sandwiches? A) cross-contamination B) ... New
Started by dakota nelson
 74 Aug 10, 2018
Skills and Trades » Roasts, ham and ground beef should all be cooked to an internal temperature of 145 F. Indicate ... New
Started by kellyjaisingh
 89 Aug 10, 2018
Skills and Trades » Side towels are one of the most common causes of cross-contamination. Indicate whether the ... New
Started by cabate
 65 Aug 10, 2018
Skills and Trades » Sandwiches must be composed of two pieces of bread with a spread and a filling. Indicate whether ... New
Started by Caiter2013
 146 Aug 10, 2018
Skills and Trades » The correct ratio for preparing a sanitizing solution is 1 tablespoon of bleach per gallon of water. ... New
Started by itsmyluck
 128 Aug 10, 2018
Skills and Trades » What is the only cut from the loin that is not tender? A) medallions B) loin eye C) tenderloin D) ... New
Started by magmichele12
 150 Aug 10, 2018
Skills and Trades » Viruses, such as hepatitis A, can infect any food, not only potentially hazardous foods. Indicate ... New
Started by @Brianna17
 217 Aug 10, 2018
Skills and Trades » What is the form of lamb consisting of the primal hotel rack with connecting breast sections? A) ... New
Started by brutforce
 143 Aug 10, 2018
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