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

Pages: 1 ... 36 37 [38] 39 40 ... 47
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Skills and Trades » PCs are a common packaging form for A) baked goods. B) pre-cut produce. C) condiments. D) ... New
Started by crazycityslicker
 1,483 Aug 10, 2018
Skills and Trades » What type of tofu is best for grilling? A) soft B) silken C) extra firm D) ... New
Started by rl
 123 Aug 10, 2018
Skills and Trades » What is the frozen mixture of fruit juice or pure with milk and/or egg yolks? A) sherbet B) ice ... New
Started by vHAUNG6011
 89 Aug 10, 2018
Skills and Trades » Which of the following sauces is cooked? A) relish B) montpelier butter C) chutney D) ... New
Started by dakota nelson
 101 Aug 10, 2018
Skills and Trades » With what is a coulis thickened? A) unflavored gelatin B) whipped egg whites C) pured fruit D) ... New
Started by LCritchfi
 74 Aug 10, 2018
Skills and Trades » What is a court bouillon generally used for? A) poaching B) fish fumet C) blanching D) sauce ... New
Started by jayhills49
 76 Aug 10, 2018
Skills and Trades » Which of the following roast types would indicate the darkest roasted coffee? A) Viennese B) ... New
Started by Mollykgkg
 76 Aug 10, 2018
Skills and Trades » Because heat reduces the vitamin content of foods, cooking always makes food less nutritious. ... New
Started by Brittanyd9008
 101 Aug 10, 2018
Skills and Trades » What is the difference between white stock and brown stock? A) brown stock is made from simmering ... New
Started by tsand2
 133 Aug 10, 2018
Skills and Trades » What is glace de volaille made from? A) brown stock B) chicken stock C) fish stock D) veal ... New
Started by EAugust
 95 Aug 10, 2018
Pages: 1 ... 36 37 [38] 39 40 ... 47