Questions and Answers About: recipes

Why is store-bought chocolate milk so smooth?

posted on: 2010-12-12 01:37:07

posted by deanping(14)

Where can I find a recipe for the KFC batter?

posted on: 2009-11-24 21:20:53

posted by WarklanTD(18)

How do you make a Manhattan on the Rocks?

posted on: 2009-08-16 15:26:00

posted by Drain1Sth(23)

What goes into the Arnold Palmer drink?

posted on: 2010-02-03 20:51:59

posted by steph72(24)

How do you make shepherds pie?

posted on: 2010-01-23 13:30:25

posted by sbjagannathan(8)

Can you give me a simple recipe for ox tail soup?

posted on: 2011-02-16 15:01:06

posted by ivoh(2)

What sounds good for dinner?

posted on: 2009-08-27 07:39:06

posted by onslaught(22)

How do you cook tilapia fish?

posted on: 2010-01-14 12:10:42

posted by wwk2009(22)

How do you make dry ice?

posted on: 2010-01-25 06:39:40

posted by Att4372(1704)

What are some good recipes that involve Hamburger Helper?

posted on: 2010-01-11 20:18:37

posted by pumpkin(32)

Can I make cider just from dessert apples?

posted on: 2009-10-26 15:54:46

posted by dunk541(49)

What are the ingredients for Skittles?

posted on: 2009-11-23 13:48:21

posted by peacefulliving(24)

What are some good Russian dishes?

posted on: 2010-01-02 13:07:32

posted by Kerri87(11)

Why Don't we Eat Chicken for Breakfast?

posted on: 2010-04-22 00:52:44

posted by aaa23(15)

Why is clarified butter preferred for making roux?

posted on: 2011-08-07 13:43:54

posted by nelsonmichaelr(203)

What kind of products can be made from yeast dough?

posted on: 2011-08-01 22:11:19

posted by nelsonmichaelr(203)

What are the differences between blending and creaming methods?

posted on: 2011-08-01 22:19:08

posted by nelsonmichaelr(203)

What are the distinctive characteristics of angel food cake?

posted on: 2011-08-04 08:31:44

posted by nelsonmichaelr(203)

Why is milk or cream sometimes added in the preparation of scrambled eggs?

posted on: 2011-08-07 13:41:27

posted by nelsonmichaelr(203)

What type of cake is best under fondant?

posted on: 2011-05-02 16:14:14

posted by yolanda(1)

What are the common ingredients in Bavarians, Chiffons, And mousses?

posted on: 2011-08-04 08:34:37

posted by nelsonmichaelr(203)

What is the minimum amount of fat, sugar and salt needed per cup of flour when preparing muffins?

posted on: 2011-08-14 22:11:18

posted by nelsonmichaelr(203)

How do high fat cakes compare to low fat cakes. What are the key differences?

posted on: 2011-08-04 08:30:28

posted by nelsonmichaelr(203)

What ingredients are used in frozen desserts?

posted on: 2011-08-04 08:26:41

posted by nelsonmichaelr(203)

In bread baking, what is a starter and how is it used?

posted on: 2011-08-01 22:09:53

posted by nelsonmichaelr(203)

How are ingredients listed in formulas?

posted on: 2011-08-06 22:33:39

posted by nelsonmichaelr(203)

What is "standardized recipe?"

posted on: 2011-08-09 15:56:27

posted by nelsonmichaelr(203)

What is "flaky dough" and when is it used?

posted on: 2011-08-04 08:29:46

posted by nelsonmichaelr(203)

What measurement is preferred for liquid ingredients?

posted on: 2011-08-06 22:55:46

posted by nelsonmichaelr(203)

What are the seven components of a standardized recipe?

posted on: 2011-08-06 22:04:43

posted by nelsonmichaelr(203)

If you wanted to increase the spread of a cookie and you has used all your milk and eggs, what could you add?

posted on: 2011-08-04 08:28:51

posted by nelsonmichaelr(203)

What is the difference between a formula and a recipe?

posted on: 2011-08-06 22:05:16

posted by nelsonmichaelr(203)

What is a situation that might require an establishment to change portion sizes?

posted on: 2011-08-06 22:18:24

posted by nelsonmichaelr(203)

What is a specific situation in which a foodservice operation would need to retest a standardized recipe?

posted on: 2011-08-06 22:57:29

posted by nelsonmichaelr(203)

What problems might arise when converting recipes?

posted on: 2011-08-06 22:20:20

posted by nelsonmichaelr(203)

How would you describe a standardized recipe?

posted on: 2011-08-06 22:30:30

posted by nelsonmichaelr(203)

In what situations might a recipe need to be converted?

posted on: 2011-08-06 22:58:23

posted by nelsonmichaelr(203)

What is the importance of the yield in a recipe?

posted on: 2011-08-06 22:32:21

posted by nelsonmichaelr(203)

How are ingredients listed in formulas?

posted on: 2011-09-22 12:42:51

posted by davidgreenr(7)

What is a standardized recipe?

posted on: 2011-09-22 12:43:24

posted by davidgreenr(7)

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