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

Pages: 1 ... 43 44 [45] 46 47
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Skills and Trades » What type of soup is hearty vegetable beef? What will be an ideal ... New
Started by james
 55 Aug 10, 2018
Skills and Trades » In classic cuisine, what is used as a base for cream soups? What will be an ideal ... New
Started by aabwk4
 89 Aug 10, 2018
Skills and Trades » What is the difference between a cream soup and a chowder? What will be an ideal ... New
Started by Bernana
 64 Aug 10, 2018
Skills and Trades » For which type of meat is broiling a suitable cooking method? A) the most tender cuts B) large ... New
Started by K@
 465 Aug 10, 2018
Skills and Trades » Which of the following is a suitable cut of meat for sauting? A) paillard B) noisette C) ... New
Started by hubes95
 61 Aug 10, 2018
Skills and Trades » What is the appearance and texture of a medium-rare grilled lamb chop? A) large deep red center ... New
Started by londonang
 74 Aug 10, 2018
Skills and Trades » Which of the following is not a thin, boneless cut of meat? A) chop B) noisette C) minc D) ... New
Started by gonzo233
 64 Aug 10, 2018
Skills and Trades » Green meat is tough because it has not been aged properly. Indicate whether the statement is true ... New
Started by Engineer
 78 Aug 10, 2018
Skills and Trades » Deep-frying and pan-frying are suitable cooking techniques for less tender cuts of meat. Indicate ... New
Started by Chelseaamend
 546 Aug 10, 2018
Skills and Trades » All meat products except pork must be graded for quality by government inspectors. Indicate ... New
Started by maegan_martin
 103 Aug 10, 2018
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