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

Pages: 1 ... 14 15 [16] 17 18 ... 47
  Topics Views Last post
Skills and Trades » Which of the following is the best garnish for a canap spread with live pt? A) caviar B) truffle ... New
Started by karlynnae
 56 Aug 10, 2018
Skills and Trades » What does the NSF designation on cookware guarantee? A) easily cleaned B) rounded and smooth ... New
Started by bio_gurl
 35 Aug 10, 2018
Skills and Trades » Which metal is the best conductor of heat? A) aluminum B) stainless steel C) copper D) cast ... New
Started by beccaep
 66 Aug 10, 2018
Skills and Trades » What is the manually operated slicer made of stainless steel with adjustable slicing blades? A) ... New
Started by Yolanda
 109 Aug 10, 2018
Skills and Trades » Which of the following is not a good indication of doneness for poultry? A) internal temperature ... New
Started by xclash
 79 Aug 10, 2018
Skills and Trades » Which grades of poultry are the most tender? A) USDA C B) USDA A C) USDA D) none of the ... New
Started by jho37
 193 Aug 10, 2018
Skills and Trades » What type of fire extinguisher should you use to douse a grease fire? A) class C B) class K C) ... New
Started by ishan
 149 Aug 10, 2018
Skills and Trades » How much should you adjust baking temperatures when using a convection oven? A) increase it by 10 ... New
Started by karateprodigy
 96 Aug 10, 2018
Skills and Trades » Hors d'oeuvres are the first course at a formal dinner party. Indicate whether the statement is ... New
Started by scienceeasy
 723 Aug 10, 2018
Skills and Trades » Dips are thicker versions of salad dressing. Indicate whether the statement is true or ... New
Started by Alygatorr01285
 109 Aug 10, 2018
Pages: 1 ... 14 15 [16] 17 18 ... 47