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On Cooking: A Textbook of Culinary Fundamentals ¦ Labensky, Martel, Hause ¦ 6th Edition
Question List for "On Cooking: A Textbook of Culinary Fundamentals"
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Skills and Trades
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What does yeast convert carbohydrates into? A) carbon dioxide B) carbon dioxide and oxygen C) ...
Started by
Zoey63294
142
Aug 10, 2018
Skills and Trades
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Pure olive oil is processed from olive pulp using heat and chemicals. Indicate whether the ...
Started by
Starlight
201
Aug 10, 2018
Skills and Trades
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What is the effect of over kneading? A) blisters on the crust B) a cannonball of dough C) large ...
Started by
V@ndy87
148
Aug 10, 2018
Skills and Trades
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What are two factors that can compromise a person's taste perception? What will be an ideal ...
Started by
Beheh
35
Aug 10, 2018
Skills and Trades
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Sugar in a cure acts as a A) stabilizer. B) leavening agent. C) balance to the salt. D) none of ...
Started by
leilurhhh
46
Aug 10, 2018
Skills and Trades
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What is the first cold-pressing of olive oil with less than 1 of free acidity? What will be an ...
Started by
moongchi
106
Aug 10, 2018
Skills and Trades
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Which type of bean produces the finest coffee? A) arabica B) robusta C) espresso D) French ...
Started by
khang
79
Aug 10, 2018
Skills and Trades
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Regular evaluation of supplier performance is important and should be undertaken A) as decisions ...
Started by
kellyjaisingh
179
Aug 10, 2018
Skills and Trades
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Nitrosamines form when nitrates come in contact with cold temperatures. Indicate whether the ...
Started by
saliriagwu
44
Aug 10, 2018
Skills and Trades
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What has been removed in concentrated milks? A) flavor B) water C) sugar D) ...
Started by
karen
41
Aug 10, 2018
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