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

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Food and Culinary Arts » What steps can chefs take to insure they purchase sustainable seafood? New
Started by MGLQZ
 119 Apr 6, 2021
Food and Culinary Arts » How should live lobsters and crabs be stored? New
Started by justinmsk
 104 Apr 6, 2021
Food and Culinary Arts » List two types of flavoring that complement the flavors of game? New
Started by cabate
 136 Apr 6, 2021
Food and Culinary Arts » After it is slaughtered, poultry must be air chilled to reduce its temperature below 40F (4C). New
Started by P68T
 114 Apr 6, 2021
Food and Culinary Arts » List and describe the cuts that can be made from a breast of chicken. New
Started by nautica902
 126 Apr 6, 2021
Food and Culinary Arts » What is the term for tender young goat? New
Started by stevenposner
 150 Apr 6, 2021
Food and Culinary Arts » Fresh meat should be stored between 30F and 35F. New
Started by jayhills49
 91 Apr 6, 2021
Food and Culinary Arts » For which type of meat is barbecue a suitable cooking method? New
Started by s.tung
 3,125 Apr 6, 2021
Food and Culinary Arts » Describe one way to finish meat cooked sous vide before serving. New
Started by kamilo84
 153 Apr 6, 2021
Food and Culinary Arts » Which of the following steps will not help prevent a cream soup from curdling? New
Started by stevenposner
 153 Apr 6, 2021
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