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

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Skills and Trades » Which egg substitute should not be used in recipes where eggs are required for thickening? What ... New
Started by ashley
 162 Aug 10, 2018
Skills and Trades » Grade A butter is preferred over Grade AA butter because it has a superior quality, sweet flavor and ... New
Started by Yi-Chen
 111 Aug 10, 2018
Skills and Trades » Mousseline forcemeat has a smooth texture mostly because it A) has been ground smooth. B) has ... New
Started by wrbasek0
 133 Aug 10, 2018
Skills and Trades » Why should meats be fully cooked before incorporating them into egg dishes, such as omelets and ... New
Started by appyboo
 396 Aug 10, 2018
Skills and Trades » What is the compound found in egg yolks that aids in emulsification? What will be an ideal ... New
Started by jayhills49
 95 Aug 10, 2018
Skills and Trades » The requirement that all deliveries made must occur during reasonably allowed receiving hours is an ... New
Started by NClaborn
 42 Aug 10, 2018
Skills and Trades » What is the term for rich yeast doughs that are layered with fats? What will be an ideal ... New
Started by lindiwe
 132 Aug 10, 2018
Skills and Trades » Knowing the dollar value of products held in inventory is important for a variety of reason ... New
Started by melina_rosy
 57 Aug 10, 2018
Skills and Trades » What is the meringue cooked by adding hot sugar syrup? A) French B) Swiss C) common D) ... New
Started by stock
 79 Aug 10, 2018
Skills and Trades » Some charcuterie preparations need curing salts added to the forcemeat to help retain or enhance ... New
Started by magmichele12
 77 Aug 10, 2018
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