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

Pages: 1 ... 42 43 [44] 45 46 47
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Skills and Trades » The term buffet refers to both an event and the way food is presented. Indicate whether the ... New
Started by eruditmonkey@yahoo.com
 183 Aug 10, 2018
Skills and Trades » A buffet is always self-serve. Indicate whether the statement is true or ... New
Started by Shelles
 80 Aug 10, 2018
Skills and Trades » The techniques for making pures and bisques have not changed since Escoffier wrote Le Guide ... New
Started by soccerdreamer_17
 70 Aug 10, 2018
Skills and Trades » One of the advantages of soup making is that is can be done in advance. Indicate whether the ... New
Started by LCritchfi
 43 Aug 10, 2018
Skills and Trades » What three factors should a chef consider when planning a buffet menu? What will be an ideal ... New
Started by 809779
 83 Aug 10, 2018
Skills and Trades » What can be inserted under serving pieces to add height to a buffet display? What will be an ... New
Started by karen
 91 Aug 10, 2018
Skills and Trades » What is the term for a large centerpiece consisting of the principle food offered? What will be ... New
Started by mspears3
 37 Aug 10, 2018
Skills and Trades » All chowders contain milk or cream. Indicate whether the statement is true or ... New
Started by beccaep
 101 Aug 10, 2018
Skills and Trades » Cream soups should be made from soft vegetables that are sweated in butter before any liquid is ... New
Started by newyorker26
 74 Aug 10, 2018
Skills and Trades » What is the term for cooking vegetables until they are tender but not browned? What will be an ... New
Started by a0266361136
 146 Aug 10, 2018
Pages: 1 ... 42 43 [44] 45 46 47