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

Pages: 1 ... 16 17 [18] 19 20 ... 47
  Topics Views Last post
Skills and Trades » A standardized recipe provides information on A) a job description for who can prepare and serve ... New
Started by Beheh
 121 Aug 10, 2018
Skills and Trades » Which of the following is not referred to as venison? A) elk B) white-tail deer C) blackbuck ... New
Started by CQXA
 34 Aug 10, 2018
Skills and Trades » What must you do when using gelatin? A) sift it into the dry ingredients B) soften it in a cold ... New
Started by CQXA
 80 Aug 10, 2018
Skills and Trades » Stainless steel is the common type of pot and pan used because it is nonreactive. Indicate ... New
Started by mpobi80
 275 Aug 10, 2018
Skills and Trades » When preparing items that are to be processed further, either by a puree technique or mashing, which ... New
Started by leilurhhh
 36 Aug 10, 2018
Skills and Trades » Why are furred game meats often marinated in red wine? A) to remove any gamey flavor B) to ... New
Started by viki
 121 Aug 10, 2018
Skills and Trades » The ________ is the Federal agency that controls the production, labeling and advertising of ... New
Started by Marty
 58 Aug 10, 2018
Skills and Trades » The ________ is an effort by each of the states in the United States to synchronize their own ... New
Started by crobinson2013
 82 Aug 10, 2018
Skills and Trades » Which mixing method would be best for developing gluten? A) beating B) cutting C) folding D) ... New
Started by james
 63 Aug 10, 2018
Skills and Trades » Herbes de Provence is a mixture of A) chive, chervil and tarragon. B) rosemary, oregano, sage ... New
Started by appyboo
 29 Aug 10, 2018
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