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

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Skills and Trades » Dry milk powder does not need to be refrigerated until it is reconstituted. Indicate whether the ... New
Started by Coya19@aol.com
 71 Aug 10, 2018
Skills and Trades » Fresh, smoked and cured are all common categories of sausages. Indicate whether the statement is ... New
Started by newyorker26
 100 Aug 10, 2018
Skills and Trades » Unlike the straight-dough method, the sponge method involves two mixing stages. Indicate whether ... New
Started by K@
 133 Aug 10, 2018
Skills and Trades » The amount of flour required for a bread dough can vary from day to day. Indicate whether the ... New
Started by nautica902
 53 Aug 10, 2018
Skills and Trades » Eggs should always be stored in a cold, dry place. Indicate whether the statement is true or ... New
Started by lak
 71 Aug 10, 2018
Skills and Trades » Curing agents are never added to sausages. Indicate whether the statement is true or ... New
Started by CORALGRILL2014
 106 Aug 10, 2018
Skills and Trades » Margarine contains more emulsifiers and preservatives than pure butter. Indicate whether the ... New
Started by saliriagwu
 59 Aug 10, 2018
Skills and Trades » Natural cheese contains cholesterol because it is an animal product. Indicate whether the ... New
Started by CQXA
 54 Aug 10, 2018
Skills and Trades » Souchong tea requires longer brewing time than orange pekoe tea? Indicate whether the statement ... New
Started by jon_i
 52 Aug 10, 2018
Skills and Trades » Why should eggs be stored away from strong-flavored foods? What will be an ideal ... New
Started by stephzh
 71 Aug 10, 2018
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