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

Pages: 1 ... 11 12 [13] 14 15 ... 47
  Topics Views Last post
Skills and Trades » What virus is spread by food-service workers' poor personal hygiene? What will be an ideal ... New
Started by colton
 84 Aug 10, 2018
Skills and Trades » What is the hearty, heavily seasoned forcemeat that is often baked as a terrine? A) sausage-style ... New
Started by leilurhhh
 116 Aug 10, 2018
Skills and Trades » What safety measure can be employed by chefs when tasting foods they are preparing in the kitchen? ... New
Started by Cooldude101
 61 Aug 10, 2018
Skills and Trades » Which of the following is true of traditional pt? A) it is baked in an earthenware mold B) it is ... New
Started by jCorn1234
 53 Aug 10, 2018
Skills and Trades » What are the three critical control points when preparing beef stock? What will be an ideal ... New
Started by ishan
 45 Aug 10, 2018
Skills and Trades » How is prosciutto made? A) brined and hot smoked B) salt cured and air dried C) salt cured and ... New
Started by justinmsk
 130 Aug 10, 2018
Skills and Trades » Which cuts of lamb are suitable for kebabs? What will be an ideal ... New
Started by meagbuch
 42 Aug 10, 2018
Skills and Trades » Which of the following menu statements would be controlled by truth in advertising laws? A) ... New
Started by burchfield96
 111 Aug 10, 2018
Skills and Trades » How much gelatin is needed for 1 gallon of water to make a firm aspic for glazing slices of pt? ... New
Started by nmorano1
 59 Aug 10, 2018
Skills and Trades » How can you prepare fresh ham? A) curing B) braising C) smoking D) any of the ... New
Started by nummyann
 43 Aug 10, 2018
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