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

Pages: 1 ... 33 34 [35] 36 37 ... 47
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Skills and Trades » Eggs are used to leaven, tenderize and toughen cakes. Indicate whether the statement is true or ... New
Started by cherise1989
 73 Aug 10, 2018
Skills and Trades » Fat is creamed with sugar to incorporate air cells into cake batter. Indicate whether the ... New
Started by karateprodigy
 102 Aug 10, 2018
Skills and Trades » Fresh (unripened) cheeses are highly perishable. Which of the following cheeses is not classified as ... New
Started by piesebel
 106 Aug 10, 2018
Skills and Trades » Modeling is generally a more accessible style of sculpture that allows students to see the ... New
Started by biggirl4568
 66 Aug 10, 2018
Skills and Trades » What grain is actually a fruit whose kernels are known as groats that are often ground into flour? ... New
Started by formula1
 120 Aug 10, 2018
Skills and Trades » Sauting is a dry-heat cooking method that uses stock for moisture and tenderness. Indicate ... New
Started by JMatthes
 59 Aug 10, 2018
Skills and Trades » Salt dough is rigid and solid material that is never malleable. Indicate whether the statement is ... New
Started by BrownTown3
 71 Aug 10, 2018
Skills and Trades » Broiling uses radiant heat from an overhead source. Indicate whether the statement is true or ... New
Started by student77
 93 Aug 10, 2018
Skills and Trades » Cake should be completely cooled before being removed from the pan. Indicate whether the ... New
Started by BRWH
 46 Aug 10, 2018
Skills and Trades » Pan coating contains equal parts flour and water. Indicate whether the statement is true or ... New
Started by kamilo84
 40 Aug 10, 2018
Pages: 1 ... 33 34 [35] 36 37 ... 47