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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

787 views
Housekeeper
Answered: Apr 02, 2020
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

228 views
John Smith
Answered: Apr 02, 2020
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

217 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

216 views
Housekeeper
Answered: Apr 02, 2020
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

214 views
John Smith
Answered: Apr 02, 2020
Look at the liquid measuring up at eye level and check the meniscus

1 Answer

206 views
Megtay
Answered: Apr 02, 2020
Use luke-warm water

1 Answer

204 views
Housekeeper
Answered: Apr 02, 2020
The meat from the shoulder of the pig

Pork butt is the meat from the shoulder of the pig. Meat from this section is relatively fatty, which makes for juicy, tender, and flavorful roasts as...Read More

1 Answer

203 views

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