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Culinary Arts
Page 2
Questions (138)
Thanks to those who responded to my question before. Now I am wondering how to say different methods of French food preparation
1 answer
asked by
Coralia
433 views
Do you just become a baker or do you need to stay at a lower level and work your way up to a higher level?
Thank you for using
1 answer
asked by
Emily
433 views
Do you need special schooling to be a baker? Is there a certain steps you take to be a star baker?
Some bakers get their training
1 answer
asked by
Emily
773 views
WHo are the people who decorate cakes called and what other things do they do?
They are called cake decorators. Here is a very
1 answer
asked by
Emily
420 views
What is it called when direct heat browns the food, thereby releasing volatile chemicals and breaking down the (natural or
1 answer
asked by
hi
40 views
How did Careme become a successful chef?
1 answer
asked by
b
27 views
The chef garde manger is sometimes also referred to as the what?(1 point)Responsespastry chefpastry chefline chefline chefgarden
1 answer
asked by
Taylor swift
39 views
What are "molcajetes y tejolotes" used for?
melting cheese and crushing spices serving condiments and washing chiles crushing
1 answer
asked anonymously
41 views
Desiree is making guacamole for a party. The recipe she is using calls for 1/4 cup of lime juice for every 4 cups of avacados.
1 answer
asked by
Toby
40 views
The chef garde manger is sometimes also referred to as the what?
(1 point) Responses pastry chef pastry chef line chef line chef
1 answer
asked by
hi
99 views
What is the area of the kitchen where the cold food is prepared before serving called?
(1 point) Responses over shelves over
1 answer
asked by
hi
75 views
Today, many online recipes are accompanied by videos detailing the process. Which BEST describes the advantage of these videos?
(
1 answer
asked anonymously
35 views
Big kitchens buy their meat in bulk. Who breaks down this meat into the specialized cuts the restaurant needs for service?
(1
2 answers
asked by
taylor swift
67 views
What title refers to the expert in charge of handling fish and seafood dishes?
(1 point) Responses pattisier pattisier friturier
1 answer
asked by
taylor swift
66 views
What title is assigned to the person in the kitchen who is responsible for creating sauces and gravies of all kinds?
(1 point)
1 answer
asked by
taylor swift
50 views
Who works closely with the head chef—and may often fill in for the role—but are more involved in the daily operations of the
1 answer
asked by
taylor swift
91 views
What great chef took his culinary craft one step further by also becoming a restaurant owner and a writer, in addition to taking
1 answer
asked by
taylor swift
81 views
Chef Walt is an excellent cook. He works in a very busy restaurant. He cooks for 100's of people each night. Why would Chef Walt
2 answers
asked by
Softballperson
870 views
The chef has 50 pounds of strip loin.
The trim loss on the strip loin is 60% and the cooking loss is 20% of the trimmed weight.
3 answers
asked by
Uzzielx
726 views
Make the body of the history of pies A.K.A paragragh number two
1 answer
asked by
Help
12 views
What training is needed to be a caterer?
1 answer
asked by
b
38 views
Chocolate ganache is made from chocolate and cream in a 3:2 ratio, respectively. If one batch of ganache requires 240 grams of
2 answers
asked by
giselle
594 views
Why do some cooks put ice in the pot to cook meat? Explain then prove your answer by solution.
2 answers
asked by
Anonymous
550 views
A professional baker uses a chocolate mold to make decorations for cakes. One chocolate mold is in a shape of a cone and has a
1 answer
asked anonymously
24 views
Chef Leon is making 14 dozen cookies for the school bake sale. He uses 712 cups of pecans to make the cookies.
3 answers
asked by
alreay
487 views
She has 2 7/8 cups of flour, she will put 3/4 cup of flour in each cake
1 answer
asked by
Angel
455 views
Through dedication and constant study, Michael Jenkins went from being a terrible kitchen intern to running an Iron Chef’s
1 answer
asked by
taylor swift
135 views
The professional relationship between an executive chef and who is a special and powerful one because it demands a certain
1 answer
asked by
taylor swift
114 views
To safely kill foodborne bacteria that may be present in pork, it should be cooked to what internal temperature?
Question 5
1 answer
asked anonymously
52 views
What title does the second in command to the executive chef have who is basically the hands-on leader of the kitchen brigade?
(1
1 answer
asked by
hi
42 views
What is another way to refer to the hierarchy that exists in the culinary world?
1 answer
asked by
hi
20 views
What great chef took his culinary craft one step further by also becoming a restaurant owner and a writer, in addition to taking
1 answer
asked by
hi
31 views
What title is assigned to the person in the kitchen who is responsible for creating sauces and gravies of all kinds?
(1 point)
1 answer
asked by
hi
27 views
Who works closely with the head chef—and may often fill in for the role—but are more involved in the daily operations of the
1 answer
asked by
hi
37 views
Which of the following inferences best explains why the listed ingredients for the Gumbo Fricassee recipe are significant?
Answer
1 answer
asked anonymously
39 views
famous foods from spain
1 answer
asked anonymously
24 views
Through dedication and constant study, Michael Jenkins went from being a terrible kitchen intern to running an Iron Chef’s
1 answer
asked by
hi
30 views
The ethos of everything in its place also applies to leadership in the kitchen and is referred to as what key skill?(1
1 answer
asked by
Taylor swift
32 views
Through dedication and constant study, Michael Jenkins went from being a terrible kitchen intern to running an Iron Chef’s
1 answer
asked by
Taylor swift
23 views
The professional relationship between an executive chef and who is a special and powerful one because it demands a certain
1 answer
asked by
Taylor swift
21 views
a pastry chef is creating a chocolate dessert
1 answer
asked anonymously
19 views
Through dedication and constant study, Michael Jenkins went from being a terrible kitchen intern to running an Iron Chef’s
1 answer
asked by
taylor swift
35 views
In short, what would happen if you flip the pancakes too soon?
1 answer
asked by
Consumers
15 views
In short, why is it important to sieve cake flour for crumpets?
1 answer
asked by
Consumers
14 views
Select at least five soups/stews and five sauces to include in the chart. For each sauce and soup/stew that you include, you
1 answer
asked anonymously
18 views
What is the first step when putting together a consommé?
(1 point) Responses grind up some kind of lean meat like chicken grind
7 answers
asked anonymously
16 views
Which of the following is the main ingredient in "humitas"?
(1 point) O maíz O banana O leche
1 answer
asked anonymously
43 views
Bakers
Hook - What interesting fact or statement about your career choice would make your reader WANT to read the rest of your
1 answer
asked anonymously
31 views
Bakers
Background- introduce your topic and provide basic background information on topic. This can be a broad overview of what
1 answer
asked anonymously
25 views
Thesis statement: Despite the ever-changing trends in the culinary world, bakers play a crucial role in satisfying people's
1 answer
asked anonymously
22 views
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