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Author Question: Which type of rice will be firm, fluffy and separate when cooked? A) medium-grain B) long-grain ... (Read 47 times)

bobthebuilder

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on: Aug 10, 2018
Which type of rice will be firm, fluffy and separate when cooked?
 
  A) medium-grain B) long-grain C) short-grain D) arborio

Question 2

What is the French term for the burnt onion used to flavor and color stocks, sauces and soups?
 
  What will be an ideal response?
On Cooking: A Textbook of Culinary Fundamentals ¦ Labensky, Martel, Hause ¦ 6th Edition
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kxciann

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Reply #1 on: Aug 10, 2018
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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bobthebuilder

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Reply 2 on: Aug 10, 2018
Wow, this really help

juliaf

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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