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
 84 Apr 6, 2021
Food and Culinary Arts » What are the two uses of garnishes in soup making? New
Started by Frost2351
 70 Apr 6, 2021
Food and Culinary Arts » How can you rescue a poorly clarified consomm? New
Started by BRWH
 115 Apr 6, 2021
Food and Culinary Arts » Small sauces are made by incorporating flavoring ingredients into compound sauces. New
Started by karlynnae
 121 Apr 6, 2021
Food and Culinary Arts » Which combination cooking method resemble both braising and poaching? New
Started by cookcarl
 135 Apr 6, 2021
Food and Culinary Arts » Give two examples of foods coagulating. New
Started by mpobi80
 99 Apr 6, 2021
Food and Culinary Arts » Compare and contrast grilling and real barbecue. New
Started by karlynnae
 181 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
 273 Apr 6, 2021
Food and Culinary Arts » What is the main characteristic of Japanese knives? New
Started by newyorker26
 59 Apr 6, 2021
Food and Culinary Arts » What are the most common used for a steam kettle? New
Started by Starlight
 73 Apr 6, 2021
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