A standardized recipe for a casserole indicates a yield of 15 quarts. Approximately how many 2/3-cup ...
A standardized recipe for a casserole indicates a yield of 15 quarts. Approximately how many 2/3-cup servings would you expect to get from this recipe?
The typical proportions for making 1 kg of mirepoix are:a. 500 g onions, 250 g carrots, 250 g ...
The typical proportions for making 1 kg of mirepoix are: a. 500 g onions, 250 g carrots, 250 g leeks b. 250 g onions, 500 g carrots, 250 g celery c. 500 g onions, 250 g carrots, 250 g celery d. 250 g onions, 250 g carrots, 500 g c
An emphasis on serving locally grown and minimally processed food describes:a. the 100-mile dietb. ...
An emphasis on serving locally grown and minimally processed food describes: a. the 100-mile diet b. the Slow Food movement c. the farm-to-table movement d. molecular cuisine
Which invading culture to the British Isles was responsible for introducing smoking and salt curing ...
Which invading culture to the British Isles was responsible for introducing smoking and salt curing as a way of preserving seafood and particularly fish?
A) sift it into the dry ingredients B) soften it in a cold liquid, then dissolve it in a hot liquid C) dissolve it in a cold liquid D) heat it in a bain marie
What characterized the 19th-century dining style created by Carême and called grande cuisine?
What characterized the 19th-century dining style created by Carême and called grande cuisine? a. Simplified sauces and garnishes. b. Elegant home cooking. c. Intricately prepared and garnished courses. d. Light, naturally flavoure
The great food writer who has written extensively on the cuisines of Africa and the Caribbean, calls ...
[html]The great food writer who has written extensively on the cuisines of Africa and the Caribbean, calls the cuisine of the Caribbean "creolized," and has developed a theory of the twelve elements of this cuisine is ______.
The characteristics of Moroccan cuisine are a rooting in the simple cuisine of the original ...
The characteristics of Moroccan cuisine are a rooting in the simple cuisine of the original inhabitants and a mix of exotic spices balancing the flavors of savory and __________ .
The CFIA has established product-label requirements that include:a. product identificationb. ...
The CFIA has established product-label requirements that include: a. product identification b. nutritional information c. nutritional claims d. All of the above.
Marcel Kretz and Alice Waters are examples of North American chefs who led the resurgence of:a. ...
Marcel Kretz and Alice Waters are examples of North American chefs who led the resurgence of: a. simple cuisine b. regional cuisine c. nouvelle cuisine d. modern cuisine
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