A pastry chef baked a cake that appeared to have ripples on its top. the most likely cause of this problem was that the chef __________.
Blog
A basic difference between a conventional oven and a convect…
A basic difference between a conventional oven and a convection oven is that a convection oven __________.
The __________ is used for many of the same cooking operatio…
The __________ is used for many of the same cooking operations as the overhead broiler, except the heat source is below the food.
Which of the following statements about cheese is correct?
Which of the following statements about cheese is correct?
A __________ is a round, broad, shallow, heavy-duty pot with…
A __________ is a round, broad, shallow, heavy-duty pot with straight side, used for braising meats.
Cheese labeled “triple-crème” contains how much fat?
Cheese labeled “triple-crème” contains how much fat?
A __________ is a cone-shaped strainer.
A __________ is a cone-shaped strainer.
Banon, Boucheron, Montrachet, and Chèvre are made from milk…
Banon, Boucheron, Montrachet, and Chèvre are made from milk from _______________.
When a food is simmered in a saucepan, the pan should be unc…
When a food is simmered in a saucepan, the pan should be uncovered when ________.
Which of the following is not a problem associated with cook…
Which of the following is not a problem associated with cooking milk and cream products?