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

Pages: 1 ... 35 36 [37] 38 39 ... 47
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Skills and Trades » The difference between stewing and braising is the amount of liquid used. Indicate whether the ... New
Started by JMatthes
 137 Aug 10, 2018
Skills and Trades » What nutrients must be provided by the diet because the body cannot produce them in sufficient ... New
Started by Pineapplelove6
 45 Aug 10, 2018
Skills and Trades » What do poaching and simmering have in common? What will be an ideal ... New
Started by kaid0807
 89 Aug 10, 2018
Skills and Trades » Which of the following has most in common with a Bavarian? A) mousse B) sabayon C) pastry cream ... New
Started by Lisaclaire
 105 Aug 10, 2018
Skills and Trades » What are two combination cooking methods? What will be an ideal ... New
Started by javeds
 100 Aug 10, 2018
Skills and Trades » What is the term for the tendency of warm liquids or gases to rise while cooler ones fall, causing ... New
Started by Brittanyd9008
 52 Aug 10, 2018
Skills and Trades » Sucrose is the most common form of table sugar purchased in the United States. It may be obtained ... New
Started by RODY.ELKHALIL
 74 Aug 10, 2018
Skills and Trades » What happens to the boiling point of water at high altitudes? What will be an ideal ... New
Started by leilurhhh
 67 Aug 10, 2018
Skills and Trades » Why is microwaving not a preferred technique for cooking meats? What will be an ideal ... New
Started by ss2343
 156 Aug 10, 2018
Skills and Trades » A variety of food bases sold on the market make it easier for production personnel to produce ... New
Started by maychende
 501 Aug 10, 2018
Pages: 1 ... 35 36 [37] 38 39 ... 47