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

Pages: 1 ... 44 45 [46] 47
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Skills and Trades » Searing a steak will seal in the juices. Indicate whether the statement is true or ... New
Started by jman1234
 79 Aug 10, 2018
Skills and Trades » Meat from animals that are grass-fed may be leaner than meat raised conventionally. Indicate ... New
Started by Zoey63294
 74 Aug 10, 2018
Skills and Trades » What is the term for covering the surface of meat or poultry with thin slices of fatback or bacon? ... New
Started by jc611
 82 Aug 10, 2018
Skills and Trades » What is the measure of the amount of usable meat on a carcass? What will be an ideal ... New
Started by jhjkgdfhk
 73 Aug 10, 2018
Skills and Trades » What process helps control the presence of microorganisms such as E. coli in meat? What will be ... New
Started by tingc95
 46 Aug 10, 2018
Skills and Trades » What is the tern to describe braised meat that shows little resistance to a fork? What will be an ... New
Started by aabwk4
 62 Aug 10, 2018
Skills and Trades » What is left in the bottom of the pan when meat is sauted and serves as the basis for an ... New
Started by jeatrice
 165 Aug 10, 2018
Skills and Trades » Each month on average, a coffee shop makes 24,000 in gross profit and serves 12,000 customers. What ... New
Started by FButt
 186 Aug 10, 2018
Skills and Trades » Concentrated milks are those in which a portion of the ____________ has been removed. a) fat ... New
Started by student77
 54 Aug 10, 2018
Skills and Trades » Because cookies contain a larger quantity of fat than most other bakeshop items, overmixing is not ... New
Started by tiffannnnyyyyyy
 126 Aug 10, 2018
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