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

Pages: 1 ... 37 38 [39] 40 41 ... 47
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Skills and Trades » Many people who are not vegetarians report that they often order a vegetarian entre when dining out. ... New
Started by sarasara
 72 Aug 10, 2018
Skills and Trades » How long should you simmer beef bones to make a good quality stock? A) no more than 8 hours B) 5 ... New
Started by ap345
 59 Aug 10, 2018
Skills and Trades » Which of the following will not help restore a broken hollandaise? A) adding an egg yolk and ... New
Started by savannahhooper
 78 Aug 10, 2018
Skills and Trades » What is the method used to remove cooked juices from roasting pans to flavor pan gravy? A) ... New
Started by Mr. Wonderful
 109 Aug 10, 2018
Skills and Trades » Bag in Box is a term most used in reference to making and serving A) draft beers. B) soft drinks. ... New
Started by chandani
 89 Aug 10, 2018
Skills and Trades » It is important for people who are lactose intolerant to refrain from eating cheese. Indicate ... New
Started by P68T
 133 Aug 10, 2018
Skills and Trades » Water that has been produced by distillation, deionization, reverse osmosis or other suitable ... New
Started by haleyc112
 82 Aug 10, 2018
Skills and Trades » It is best not to season a stock with salt and pepper. Indicate whether the statement is true or ... New
Started by storky111
 43 Aug 10, 2018
Skills and Trades » What is the best substitute ingredient for sugar in baked goods? What will be an ideal ... New
Started by nummyann
 115 Aug 10, 2018
Skills and Trades » A wine's color depends on A) the color of the grapes used to make it. B) the length of grape ... New
Started by go.lag
 72 Aug 10, 2018
Pages: 1 ... 37 38 [39] 40 41 ... 47