Member since April 9, 2011

nelsonmichaelr

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nelsonmichaelr
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Sat 9 Apr, 2011 05:00 pm - What are the benefits of thoroughly mixing the yeast dough? (view)
Sat 9 Apr, 2011 05:00 pm - Name three types of doughs that produce a hamburger bun a kaiser roll and cinnamon raisin bread? (view)
Sat 9 Apr, 2011 04:59 pm - Describe the let down stage. When does it occur? (view)
Sat 9 Apr, 2011 04:57 pm - Why are standardized recipes important to a foodservice operation? (view)
Sat 9 Apr, 2011 04:57 pm - Explain why knife sanitation is important? (view)
Sat 9 Apr, 2011 04:56 pm - Why is it better to avoid using vegetables such as broccoli and spinach in a stock? (view)
Sat 9 Apr, 2011 04:54 pm - How do cooks prevent hot cereals from becoming lumpy? (view)
Sat 9 Apr, 2011 04:54 pm - The white stock you've just made has turned out cloudy. List three reasons why this may have happened? (view)
Sat 9 Apr, 2011 04:52 pm - Describe the process of cooking vegetables for soup? (view)
Sat 9 Apr, 2011 04:52 pm - What consistency should a finished roux have? (view)
 
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