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

Pages: 1 ... 32 33 [34] 35 36 ... 47
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Skills and Trades » Pascal is a type of A) bean. B) cabbage. C) potato. D) celery. ... New
Started by Garrulous
 76 Aug 10, 2018
Skills and Trades » Portabella and Porcini are types of A) squash. B) celery. C) lettuce. D) ... New
Started by luminitza
 97 Aug 10, 2018
Skills and Trades » Which of the following is NOT made from whipped eggs? A) pound cake B) genoise C) spongecake D) ... New
Started by cmoore54
 390 Aug 10, 2018
Skills and Trades » Salt dough is a mixture of A) cornstarch, salt and flour. B) cornstarch, water and salt. C) ... New
Started by s.tung
 213 Aug 10, 2018
Skills and Trades » What causes a cake to shrink after baking? A) the flour was too strong B) the cake was overbaked ... New
Started by Zulu123
 90 Aug 10, 2018
Skills and Trades » In its natural form, cow's milk contains approximately ________ fat. A) 3.5 B) 4.5 C) 5.0 D) ... New
Started by future617RT
 31 Aug 10, 2018
Skills and Trades » In a modeled sculpture the armature functions as the A) skeletal framework. B) exoskeleton for ... New
Started by mp14
 70 Aug 10, 2018
Skills and Trades » All pastas, whether Italian or Asian, are cooked by boiling. Indicate whether the statement is ... New
Started by Yi-Chen
 42 Aug 10, 2018
Skills and Trades » Egg foam cakes are always leavened with chemical agents, such as baking soda. Indicate whether ... New
Started by tatyanajohnson
 76 Aug 10, 2018
Skills and Trades » Takeaway carving can be used on tallow, ice, fruits and vegetables. Indicate whether the ... New
Started by cookcarl
 57 Aug 10, 2018
Pages: 1 ... 32 33 [34] 35 36 ... 47