Questions and Answers About: cooking

How can you help poached fish retain its shape?

posted by  nelsonmichaelr(203)

When should ground spices be added to food?

posted by  nelsonmichaelr(203)

What is "hard lean dough?"

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What are three ways to test a cake for doneness?

posted by  nelsonmichaelr(203)

Why are many breads slashed before baking?

posted by  nelsonmichaelr(203)

What are three major types of pie fillings?

posted by  nelsonmichaelr(203)

What elements influence menu design?

posted by  nelsonmichaelr(203)

What are the influences that impact menu pricing?

posted by  nelsonmichaelr(203)

How are ingredients listed in formulas?

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How is heat transferred in dry cooking techniques?

posted by  nelsonmichaelr(203)

What is the proper consistency of a finished roux?

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How does an espagnole differ from a demiglace?

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What is "table d'hotel" menu?

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What are 4 factors that influence menu planning?

posted by  nelsonmichaelr(203)

What is "standardized recipe?"

posted by  nelsonmichaelr(203)

What is parboiling?

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How is pureed soup thickened?

posted by  nelsonmichaelr(203)

In cooking, what is heat transfer?

posted by  nelsonmichaelr(203)

What is Risotto Milanese?

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What does "shirred" mean?

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What is "staling?"

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What is poaching?

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What is low heat cooking?

posted by  nelsonmichaelr(203)

What type of finfish is usually cooked by dry heat?

posted by  nelsonmichaelr(203)

What are the five components of a casserole?

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I have a bear tenderloin. What's the best way to cook it ?

posted by  Averil(1)

In baking, what does a sheeter do?

posted by  nelsonmichaelr(203)

What is "flaky dough" and when is it used?

posted by  nelsonmichaelr(203)

Why is it important to store spices properly

posted by  nelsonmichaelr(203)

What impact could inconsistent size have in baking?

posted by  nelsonmichaelr(203)

How do you portion muffin batter?

posted by  nelsonmichaelr(203)

Why are spices added early in the cooking process?

posted by  nelsonmichaelr(203)

What factors impact the choice of hors d'oeuvres?

posted by  nelsonmichaelr(203)

What is high heat cooking?

posted by  nelsonmichaelr(203)

What are dry cooking techniques?

posted by  nelsonmichaelr(203)

In bread baking, what is "staling?"

posted by  nelsonmichaelr(203)

What is the function of kneading yeast dough?

posted by  nelsonmichaelr(203)

In cooking, what is hydrogenation?

posted by  nelsonmichaelr(203)

What are the principles of menu planning?

posted by  nelsonmichaelr(203)

What problems might arise when converting recipes?

posted by  nelsonmichaelr(203)

How would you describe a standardized recipe?

posted by  nelsonmichaelr(203)

How do stir-frying and sauteing differ?

posted by  nelsonmichaelr(203)

What is a "fixed menu?"

posted by  nelsonmichaelr(203)

What elements influence menu design?

posted by  nelsonmichaelr(203)

Why are soup garnishes important?

posted by  nelsonmichaelr(203)

What is recipe conversion?

posted by  nelsonmichaelr(203)

What is larding?

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What is combination cooking?

posted by  nelsonmichaelr(203)

What impact could inconsistent size have in baking?

posted by  nelsonmichaelr(203)

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