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

Pages: 1 ... 30 31 [32] 33 34 ... 47
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Skills and Trades » Braised vegetables must be served immediately or they will overcook. Indicate whether the ... New
Started by dbose
 151 Aug 10, 2018
Skills and Trades » Why is it important to check with a local health department before purchasing foods from a farmer's ... New
Started by abern
 75 Aug 10, 2018
Skills and Trades » Before baking, cooked fruit fillings are boiled until the mixture thickens. Indicate whether the ... New
Started by notis
 118 Aug 10, 2018
Skills and Trades » The USDA grades pork products. The number of different grades used by the USDA in this process is ... New
Started by daltonest1984
 136 Aug 10, 2018
Skills and Trades » What is the science of growing plants without soil in water? What will be an ideal ... New
Started by ss2343
 69 Aug 10, 2018
Skills and Trades » Why are Brussels sprouts scored before cooking? What will be an ideal ... New
Started by Garrulous
 140 Aug 10, 2018
Skills and Trades » Spices should be toasted in a dry saut pan. Indicate whether the statement is true or ... New
Started by ts19998
 122 Aug 10, 2018
Skills and Trades » What is the classic dish made from mashed or pured potatoes blended with eggs and seasoned? A) ... New
Started by acc299
 76 Aug 10, 2018
Skills and Trades » Buffets allow for the expression of creative and profitable creations from the kitchen. Indicate ... New
Started by corkyiscool3328
 93 Aug 10, 2018
Skills and Trades » What is the term for pricking small holes in an unbaked dough or crust to prevent the dough from ... New
Started by Destiiny22
 126 Aug 10, 2018
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