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

Pages: 1 ... 8 9 [10] 11 12 ... 47
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Skills and Trades » What is the range of the temperature danger zone? A) 60 F-140 F B) 70 F-125 F C) 41 F-135 F D) 41 ... New
Started by mwit1967
 102 Aug 10, 2018
Skills and Trades » Which cut of veal would be best prepared by stewing? A) the bottom round B) the shoulder C) rib ... New
Started by mckennatimberlake
 76 Aug 10, 2018
Skills and Trades » Loganberries, boysenberries and marionberries are all hybrids of blackberries. Indicate whether ... New
Started by aabwk4
 43 Aug 10, 2018
Skills and Trades » What should you do immediately when an infestation of cockroaches occurs? A) purchase and apply ... New
Started by NClaborn
 62 Aug 10, 2018
Skills and Trades » When choosing peaches and nectarines select fruit with bright red patches and a good aroma. ... New
Started by sdfghj
 41 Aug 10, 2018
Skills and Trades » Many veal bones are actually cartilage. Indicate whether the statement is true or ... New
Started by stevenposner
 32 Aug 10, 2018
Skills and Trades » What are three methods for preserving fruits? What will be an ideal ... New
Started by newbem
 93 Aug 10, 2018
Skills and Trades » Veal scallops are fabricated from the leg. Indicate whether the statement is true or ... New
Started by fagboi
 30 Aug 10, 2018
Skills and Trades » What is not the proper way to use disposable safety gloves when handing food? A) wash hands ... New
Started by bclement10
 55 Aug 10, 2018
Skills and Trades » Calves liver is popular because it is more tender and milder than beef liver. Indicate whether ... New
Started by frankwu
 77 Aug 10, 2018
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