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

Pages: 1 ... 31 32 [33] 34 35 ... 47
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Skills and Trades » What is the result of immersing blanched foods in water? What will be an ideal ... New
Started by Sportsfan2111
 84 Aug 10, 2018
Skills and Trades » Which of the following is not produced from corn? A) grits B) polenta C) masa harina D) ... New
Started by sdfghj
 107 Aug 10, 2018
Skills and Trades » Which type of rice will be firm, fluffy and separate when cooked? A) medium-grain B) long-grain ... New
Started by bobthebuilder
 82 Aug 10, 2018
Skills and Trades » ________ is one of the most popular crustaceans in the United States. A) Crayfish B) Shrimp C) ... New
Started by neverstopbelieb
 58 Aug 10, 2018
Skills and Trades » How much clarified butter will 1 pound of whole butter yield? What will be an ideal ... New
Started by LaDunn
 104 Aug 10, 2018
Skills and Trades » What is the term for soaking dry ingredients in a hot liquid to infuse their flavor into the liquid? ... New
Started by shenderson6
 248 Aug 10, 2018
Skills and Trades » Color has no relationship to perceived value or engagement in a centerpiece. Indicate whether the ... New
Started by tuffie
 29 Aug 10, 2018
Skills and Trades » What is the most common method for cooking grains? A) simmering B) boiling C) risotto method D) ... New
Started by lracut11
 132 Aug 10, 2018
Skills and Trades » What is the leavening in a genoise? A) whipped egg whites B) warmed whole eggs C) baking soda D) ... New
Started by folubunmi
 73 Aug 10, 2018
Skills and Trades » How should battered foods be cooked? What will be an ideal ... New
Started by @Brianna17
 31 Aug 10, 2018
Pages: 1 ... 31 32 [33] 34 35 ... 47