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

Pages: 1 ... 28 29 [30] 31 32 ... 47
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Skills and Trades » The trend toward small plates and appetizer sized portions is diminishing. Indicate whether the ... New
Started by asan beg
 44 Aug 10, 2018
Skills and Trades » The recommended storage temperature for frozen products is A) less than -5F - (-20.6C) B) less ... New
Started by nenivikky
 91 Aug 10, 2018
Skills and Trades » Separation of duties is a management principle intended to A) improve financial security in an ... New
Started by jho37
 115 Aug 10, 2018
Skills and Trades » Hors d'oeuvres are most commonly served as part of a traditional meal, festivity or special event. ... New
Started by stephzh
 630 Aug 10, 2018
Skills and Trades » Sushi is a preparation most commonly associated with A) pickled vegetables. B) pasta. C) rice. D) ... New
Started by danielfitts88
 208 Aug 10, 2018
Skills and Trades » What is the difference between blanching and parboiling? A) cooking time is shorter for blanching ... New
Started by a0266361136
 109 Aug 10, 2018
Skills and Trades » What should you do to ensure that the breading adheres to food items after cooking? A) coat them ... New
Started by strangeaffliction
 101 Aug 10, 2018
Skills and Trades » Unlike meat and fish, vegetables are not affected by carryover cooking. Indicate whether the ... New
Started by Pineapplelove6
 165 Aug 10, 2018
Skills and Trades » Which of the following is not a typical receiving issue that could be corrected via the use of a ... New
Started by Tirant22
 40 Aug 10, 2018
Skills and Trades » Sunchokes are actually members of the artichoke family. Indicate whether the statement is true or ... New
Started by viki
 80 Aug 10, 2018
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