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

Pages: 1 ... 7 8 [9] 10 11 ... 47
  Topics Views Last post
Skills and Trades » What are the two most pressing concerns that the American public has about the food service ... New
Started by Lobcity
 98 Aug 10, 2018
Skills and Trades » Which fruit contains an enzyme that is used in meat tenderizers? A) orange B) cantaloupe C) mango ... New
Started by karlynnae
 61 Aug 10, 2018
Skills and Trades » What term is used to describe a contemporary culinary movement that explores the chemistry and ... New
Started by lidoalex
 101 Aug 10, 2018
Skills and Trades » Red delicious and golden delicious apples taste the same, but have a different skin color. ... New
Started by OSWALD
 103 Aug 10, 2018
Skills and Trades » Freezing does not affect the quality of most fruits. Indicate whether the statement is true or ... New
Started by appyboo
 73 Aug 10, 2018
Skills and Trades » Cooked fruits are done when they just begin to disintegrate. Indicate whether the statement is ... New
Started by debasdf
 223 Aug 10, 2018
Skills and Trades » Which tern is used to describe organ meats such as heart, kidney or tripe? What will be an ideal ... New
Started by tichca
 104 Aug 10, 2018
Skills and Trades » Where does marrow come from and for what is it used? What will be an ideal ... New
Started by jCorn1234
 47 Aug 10, 2018
Skills and Trades » In which circumstances should food handlers wash their hands? A) after clearing a table of dirty ... New
Started by justinmsk
 77 Aug 10, 2018
Skills and Trades » What does the primal veal leg consist of? A) the leg and the round B) the leg only C) the ... New
Started by j.rubin
 89 Aug 10, 2018
Pages: 1 ... 7 8 [9] 10 11 ... 47