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

Pages: 1 ... 41 42 [43] 44 45 ... 47
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Skills and Trades » As a general rule, how many people can a single-sided buffet serve? A) up to 50 B) 50-75 C) up to ... New
Started by big1devin
 92 Aug 10, 2018
Skills and Trades » What do you not need to consider when arranging food on a serving platter? A) negative space B) ... New
Started by dakota nelson
 84 Aug 10, 2018
Skills and Trades » At what temperature should hot cream soups be served? A) 210 F B) 190 F-200 F C) 212 F D) 160 ... New
Started by Charlie
 80 Aug 10, 2018
Skills and Trades » What is the primary responsibility of front waiters during a buffet? A) supervise the dining area ... New
Started by TVarnum
 72 Aug 10, 2018
Skills and Trades » What is the name for a chilled potato and leek soup? A) gazpacho B) minestrone C) chowder D) ... New
Started by formula1
 68 Aug 10, 2018
Skills and Trades » What are the components of clearmeat for a beef consomm? A) ground beef, mirepoix, tomato B) egg ... New
Started by c0205847
 112 Aug 10, 2018
Skills and Trades » Which of the following is not an appropriate method for thickening a cream soup that is too thin? ... New
Started by dbose
 69 Aug 10, 2018
Skills and Trades » Which of the following can be added to help clarify a cloudy consomm? A) beaten eggs B) gelatin ... New
Started by tingc95
 57 Aug 10, 2018
Skills and Trades » The collection and payment of fees assessed to businesses accepting payment cards and the transfer ... New
Started by jrubin
 158 Aug 10, 2018
Skills and Trades » ________ is the most common and usually the most expensive form of energy used in hospitality ... New
Started by lak
 57 Aug 10, 2018
Pages: 1 ... 41 42 [43] 44 45 ... 47