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

Pages: 1 ... 12 13 [14] 15 16 ... 47
  Topics Views Last post
Skills and Trades » What should be trimmed from pork tenderloin before cooking? A) chine bone B) connective tissue C) ... New
Started by JGIBBSON
 72 Aug 10, 2018
Skills and Trades » Aspic jelly is made from strong gelatinous stock. Indicate whether the statement is true or ... New
Started by P68T
 67 Aug 10, 2018
Skills and Trades » Which of the following does not have the same weight as volume? A) eggs B) oil C) butter D) ... New
Started by jeatrice
 117 Aug 10, 2018
Skills and Trades » Where are center cut pork chops cut from? A) Boston butt B) the blade bone end of the loin C) ... New
Started by Chloeellawright
 86 Aug 10, 2018
Skills and Trades » Pancetta is a type of smoke-cured bacon. Indicate whether the statement is true or ... New
Started by casperchen82
 66 Aug 10, 2018
Skills and Trades » A well-seasoned basic forcemeat masks the meat's dominant flavor. Indicate whether the statement ... New
Started by lb_gilbert
 190 Aug 10, 2018
Skills and Trades » Which of the following steps is not necessary when receiving a fresh fish delivery? A) confirm ... New
Started by jilianpiloj
 57 Aug 10, 2018
Skills and Trades » Chorizo, pancetta and soppressata are popular fresh sausages. Indicate whether the statement is ... New
Started by rmenurse
 136 Aug 10, 2018
Skills and Trades » Standardized recipes are available in many culinary reference books. Indicate whether the ... New
Started by Sportsfan2111
 498 Aug 10, 2018
Skills and Trades » Pork is tender because advances in animal husbandry have made it leaner. Indicate whether the ... New
Started by lb_gilbert
 184 Aug 10, 2018
Pages: 1 ... 12 13 [14] 15 16 ... 47