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

Pages: 1 ... 19 20 [21] 22 23 ... 47
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Skills and Trades » What should you do if your knife falls off the counter? What will be an ideal ... New
Started by folubunmi
 32 Aug 10, 2018
Skills and Trades » Which of the following fish would best be prepared by deep-frying? A) mahi-mahi B) lemon sole C) ... New
Started by s.tung
 138 Aug 10, 2018
Skills and Trades » What are fish and shellfish most commonly served with? A) classic cream sauces B) light butter ... New
Started by jlmhmf
 273 Aug 10, 2018
Skills and Trades » Why would you use a Parisienne scoop? What will be an ideal ... New
Started by lracut11
 162 Aug 10, 2018
Skills and Trades » A professional standard of a sauce includes texture. Indicate whether the statement is true or ... New
Started by nramada
 843 Aug 10, 2018
Skills and Trades » When using the creaming method for making quick breads, what should the fat be? A) softened B) ... New
Started by bobbie
 255 Aug 10, 2018
Skills and Trades » Commonly, sauces are comprised of three components: a liquid base, a thickening agent and seasonings ... New
Started by craiczarry
 175 Aug 10, 2018
Skills and Trades » Fish and shellfish are tender because they have very little connective tissue. Indicate whether ... New
Started by geodog55
 99 Aug 10, 2018
Skills and Trades » Atlantic cod is the best-selling fish in the United States. Indicate whether the statement is ... New
Started by asan beg
 74 Aug 10, 2018
Skills and Trades » What is the distinctive quality of a food or drink perceived with the combined senses of taste, ... New
Started by nummyann
 102 Aug 10, 2018
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