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

Pages: 1 ... 39 40 [41] 42 43 ... 47
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Skills and Trades » What is the focal point on a plate of food? A) the highest point B) the garnish C) the plate ... New
Started by casperchen82
 51 Aug 10, 2018
Skills and Trades » What is used to reduce the acidity of tomato sauce? What will be an ideal ... New
Started by futuristic
 53 Aug 10, 2018
Skills and Trades » What should you avoid when selecting a plate? A) oversized, rimmed soup plates B) busy designs ... New
Started by biggirl4568
 50 Aug 10, 2018
Skills and Trades » What is the name for any pured sauce served cold? What will be an ideal ... New
Started by Wadzanai
 43 Aug 10, 2018
Skills and Trades » To ensure good quality, foodservice linen materials should be constructed of cloth with a thread ... New
Started by Pea0909berry
 50 Aug 10, 2018
Skills and Trades » When purchasing single-use items such as napkins, ply is a term used to indicate the purchased ... New
Started by j.rubin
 46 Aug 10, 2018
Skills and Trades » What is the popular salad mixture of baby lettuces called? A) laitue B) microgreens C) mesclun D) ... New
Started by mynx
 31 Aug 10, 2018
Skills and Trades » Which of the following are small plates of food served before meals in the Middle East? A) tapas ... New
Started by sdfghj
 63 Aug 10, 2018
Skills and Trades » Growth in the drive-thru segment of the Quick Service Restaurant (QSR) segment has been driven by ... New
Started by fox
 94 Aug 10, 2018
Skills and Trades » The standard ratio of oil to vinegar for preparing a basic vinaigrette is 3 to 1. Indicate ... New
Started by robinn137
 59 Aug 10, 2018
Pages: 1 ... 39 40 [41] 42 43 ... 47