Food and Culinary Arts

How can you rescue a poorly clarified consomm?

Started by BRWH

Small sauces are made by incorporating flavoring ingredients into compound sauces.

Started by karlynnae

Which combination cooking method resemble both braising and poaching?

Started by cookcarl

Give two examples of foods coagulating.

Started by mpobi80

Compare and contrast grilling and real barbecue.

Started by karlynnae

Give two examples of how wines, beers, liquors and liqueurs are used in cooking.

Started by eruditmonkey@yahoo.com

What is the main characteristic of Japanese knives?

Started by newyorker26

What are the most common used for a steam kettle?

Started by Starlight

If milk costs $1.97 per gallon and a soup recipe uses 6 ounces, how much do those 6 ounces cost?

Started by mynx

What was Fannie Farmer's obsession?

Started by dakota nelson

Why is portion control important?

Started by haleyc112

What is the formula for converting total yield in a recipe?

Started by Jipu 123

Explain why 1 cup of cream is 8 ounces, but 1 cup of flour is approximately 4.5 ounces.

Started by ap345

Peel and cut vegetables several hours before cooking to ensure they retain vitamins before cooking.

Started by kaid0807

What is the difference between aerobic bacteria and anaerobic bacteria?

Started by Medesa

List the eight foods that account for 90 percent of all food-allergic reactions.

Started by PhilipSeeMore

The French Revolution (1789-1799) freed chefs from private kitchens and played a major role in the ...

Started by yoooooman

Foods labeled "fairtrade" are sourced from growers and suppliers committed to paying a fair wage, ...

Started by Sufayan.ah

Give two examples of how New American Cuisine has influenced contemporary chefs.

Started by krzymel

Describe the reasons for the traditional white chef's jacket and checked trousers.

Started by futuristic

In a restaurant, if actual sales exceed forecasted sales and if expenses are properly controlled

Started by bucstennis@aim.com

How can a commercial restaurant address nutritional concerns when developing the menu?

Started by asd123

What is the difference between as purchased (AP) and edible portion (EP)?

Started by vinney12

What is the purpose of the line-up meeting?

Started by karateprodigy

Managers creating production forecasts will estimate the number of guests they expect to serve and the

Started by daltonest1984