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

Pages: 1 ... 34 35 [36] 37 38 ... 47
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Skills and Trades » What term refers to the firm but tender bite of pasta when it is properly cooked? What will be an ... New
Started by hubes95
 157 Aug 10, 2018
Skills and Trades » What is the process of removing all or part of the hull, bran and germ from grains such as barley? ... New
Started by mckennatimberlake
 103 Aug 10, 2018
Skills and Trades » Tube and loaf cakes take longer to bake than thin sheet cakes. Indicate whether the statement is ... New
Started by stock
 121 Aug 10, 2018
Skills and Trades » What aromatic, delicate long-grain rice is preferred in Indian cuisine? What will be an ideal ... New
Started by mydiamond
 70 Aug 10, 2018
Skills and Trades » Starches, including rice, corn and pastas are high in ________ and low in fats. A) calories B) ... New
Started by ARLKQ
 49 Aug 10, 2018
Skills and Trades » When steaming foods, buttered paper must be placed over the pan to trap the steam during cooking. ... New
Started by TFauchery
 125 Aug 10, 2018
Skills and Trades » How full should cake pans be filled? What will be an ideal ... New
Started by xroflmao
 77 Aug 10, 2018
Skills and Trades » How much water should you allow for boiling 1 pound of pasta? What will be an ideal ... New
Started by Zulu123
 104 Aug 10, 2018
Skills and Trades » ________ refers to the tough outer layer of an edible grain kernel that covers the endosperm. A) ... New
Started by Metfan725
 87 Aug 10, 2018
Skills and Trades » What are the nutritional benefits of grains? What will be an ideal ... New
Started by kodithompson
 36 Aug 10, 2018
Pages: 1 ... 34 35 [36] 37 38 ... 47