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

Pages: 1 ... 4 5 [6] 7 8 ... 47
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Food and Culinary Arts » If milk costs $1.97 per gallon and a soup recipe uses 6 ounces, how much do those 6 ounces cost? New
Started by mynx
 267 Apr 6, 2021
Food and Culinary Arts » What was Fannie Farmer's obsession? New
Started by dakota nelson
 102 Apr 6, 2021
Food and Culinary Arts » Why is portion control important? New
Started by haleyc112
 100 Apr 6, 2021
Food and Culinary Arts » What is the formula for converting total yield in a recipe? New
Started by Jipu 123
 92 Apr 6, 2021
Food and Culinary Arts » Explain why 1 cup of cream is 8 ounces, but 1 cup of flour is approximately 4.5 ounces. New
Started by ap345
 263 Apr 6, 2021
Food and Culinary Arts » Peel and cut vegetables several hours before cooking to ensure they retain vitamins before cooking. New
Started by kaid0807
 141 Apr 6, 2021
Food and Culinary Arts » In general, roasting and braising help foods retail more vitamins than grilling or stewing. New
Started by Medesa
 724 Apr 6, 2021
Food and Culinary Arts » List some basic steps a chef can take to produce healthy food. New
Started by asmith134
 377 Apr 6, 2021
Food and Culinary Arts » Which of the following describes an abnormal response to a food or additive? New
Started by 123654777
 705 Apr 6, 2021
Food and Culinary Arts » What is the difference between aerobic bacteria and anaerobic bacteria? New
Started by Medesa
 93 Apr 6, 2021
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