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

Pages: 1 ... 3 4 [5] 6 7 ... 47
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Food and Culinary Arts » Which of the following is NOTcontained in a traditional bisque? New
Started by jparksx
 98 Apr 6, 2021
Food and Culinary Arts » What are the two uses of garnishes in soup making? New
Started by Frost2351
 89 Apr 6, 2021
Food and Culinary Arts » How can you rescue a poorly clarified consomm? New
Started by BRWH
 139 Apr 6, 2021
Food and Culinary Arts » Small sauces are made by incorporating flavoring ingredients into compound sauces. New
Started by karlynnae
 142 Apr 6, 2021
Food and Culinary Arts » Which combination cooking method resemble both braising and poaching? New
Started by cookcarl
 166 Apr 6, 2021
Food and Culinary Arts » Give two examples of foods coagulating. New
Started by mpobi80
 112 Apr 6, 2021
Food and Culinary Arts » Compare and contrast grilling and real barbecue. New
Started by karlynnae
 201 Apr 6, 2021
Food and Culinary Arts » Give two examples of how wines, beers, liquors and liqueurs are used in cooking. New
Started by eruditmonkey@yahoo.com
 282 Apr 6, 2021
Food and Culinary Arts » What is the main characteristic of Japanese knives? New
Started by newyorker26
 83 Apr 6, 2021
Food and Culinary Arts » What are the most common used for a steam kettle? New
Started by Starlight
 98 Apr 6, 2021
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