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

Pages: 1 ... 40 41 [42] 43 44 ... 47
  Topics Views Last post
Skills and Trades » What gives a meat stock richness and body? What will be an ideal ... New
Started by Arii_bell
 81 Aug 10, 2018
Skills and Trades » The tang in a good quality knife used in the foodservice industry will A) extend all the way into ... New
Started by jazziefee
 46 Aug 10, 2018
Skills and Trades » When presenting sliced meats or poultry the slices should be of an even thickness. true Indicate ... New
Started by Haya94
 70 Aug 10, 2018
Skills and Trades » Which type of roux would be best to use when making velout and why? What will be an ideal ... New
Started by fasfsadfdsfa
 61 Aug 10, 2018
Skills and Trades » ________ is the cutting board material least likely to dull knives during use. A) Stone B) ... New
Started by ETearle
 61 Aug 10, 2018
Skills and Trades » ________ is the Federal entity charged with helping to ensure the safe working conditions of ... New
Started by vinney12
 60 Aug 10, 2018
Skills and Trades » What is a white mirepoix and when might you use it? What will be an ideal ... New
Started by Lobcity
 36 Aug 10, 2018
Skills and Trades » An emulsified vinaigrette is thinner and lighter than a basic vinaigrette. Indicate whether the ... New
Started by asan beg
 64 Aug 10, 2018
Skills and Trades » What four elements should you consider when composing a plate presentation? What will be an ideal ... New
Started by clippers!
 49 Aug 10, 2018
Skills and Trades » Which of the following is not a broth-based soup? A) chicken gumbo B) chicken noodle C) beef ... New
Started by mpobi80
 227 Aug 10, 2018
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