Member since April 9, 2011
nelsonmichaelr
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- Answered Questions: 0
- Posts: 12
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My Recent Posts
Sat 9 Apr, 2011 05:00 pm -
What are the benefits of thoroughly mixing the yeast dough? (
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Sat 9 Apr, 2011 05:00 pm -
Name three types of doughs that produce a hamburger bun a kaiser roll and cinnamon raisin bread? (
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Sat 9 Apr, 2011 04:59 pm -
Describe the let down stage. When does it occur? (
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Sat 9 Apr, 2011 04:57 pm -
Why are standardized recipes important to a foodservice operation? (
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Sat 9 Apr, 2011 04:57 pm -
Explain why knife sanitation is important? (
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Sat 9 Apr, 2011 04:56 pm -
Why is it better to avoid using vegetables such as broccoli and spinach in a stock? (
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Sat 9 Apr, 2011 04:54 pm -
How do cooks prevent hot cereals from becoming lumpy? (
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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? (
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Sat 9 Apr, 2011 04:52 pm -
Describe the process of cooking vegetables for soup? (
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Sat 9 Apr, 2011 04:52 pm -
What consistency should a finished roux have? (
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