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

Pages: 1 ... 18 19 [20] 21 22 ... 47
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Skills and Trades » All-purpose flour contains bran and germ. Indicate whether the statement is true or ... New
Started by james9437
 37 Aug 10, 2018
Skills and Trades » Which of the following fish are not available commercially in the United States.? A) freshwater ... New
Started by azncindy619
 119 Aug 10, 2018
Skills and Trades » Which of the following is not a crustacean? A) crab B) lobster C) squid D) ... New
Started by james9437
 148 Aug 10, 2018
Skills and Trades » Roasting nuts at high temperatures before using brings out their flavor and aromas. Indicate ... New
Started by Coya19@aol.com
 91 Aug 10, 2018
Skills and Trades » For safety reasons, always cut toward yourself. Indicate whether the statement is true or ... New
Started by ARLKQ
 45 Aug 10, 2018
Skills and Trades » What is the chemical name for the sugar most often used in the kitchen? What will be an ideal ... New
Started by bio_gurl
 91 Aug 10, 2018
Skills and Trades » Surface tension refers to A) the effort of individual ingredients to remain independent from ... New
Started by Shelles
 69 Aug 10, 2018
Skills and Trades » What are Atlantic hard-shell clams known as? A) Ipswitch clams B) surf clams C) quahogs D) ... New
Started by Lisaclaire
 119 Aug 10, 2018
Skills and Trades » How should very lean fish, such as flounder and sole, be prepared? A) baking B) sauting C) ... New
Started by tuffie
 142 Aug 10, 2018
Skills and Trades » Why should you measure ingredients by weight instead of measuring by volume? What will be an ... New
Started by RYAN BANYAN
 94 Aug 10, 2018
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