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Culinary Art Questions and Answers (Q&A)

F.Brian
Answered: Jan 19, 2018
Many cooks have experienced mishaps like a pot or pan turning over while it was cooking on the stove. The reason may be that their elbow or other body part hit the pan causing it to turn over....Read More

3 Answers

3213 views
Samantha Stewart, Philanthropist
Answered: Dec 14, 2018
The temperature at which a fat begins to break down and burn is called the Smoking Point. Different fats and oils will have different smoking points. The refinement levels of different fats also...Read More

4 Answers

753 views
John Smith
Answered: Jan 31, 2023
Deglazing

Never throw out that stuff on the bottom. When meat browns it creates many new flavors, known as the Maillard reaction. It has tons of flavor that you could make a lovely sauce...Read More

2 Answers

527 views
Ameerhader
Answered: Mar 12, 2019
How can be type III !? If we take it from time it's type 4 Or from drug it's type 2

2 Answers

451 views
Housekeeper
Answered: Jan 31, 2023
Saucier

A saucier is in charge of sauces and sauted items. A sommelier is a wine steward. If you were to dine out he would help you decide which wine would go best with the meal you...Read More

1 Answer

387 views
Housekeeper
Answered: Jan 31, 2023
Firm but not hard

Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means to the tooth. When the pasta is cooked al dente, there should be a slight...Read More

1 Answer

317 views
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