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

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