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Rich dough does not form crisp crusts.
Q2: Most pastas,whether Italian or Asian,are cooked by
Q14: Labelling,origin,and attractive packaging are three important basics
Q14: The browning of cut fruits is known
Q15: Vegetables are blanched to:<br>A)set the colour<br>B)remove strong
Q25: The two species of coffee bean routinely
Q25: An option to increase efficiency of buffet
Q40: A crumb crust can only be used
Q42: Too much salt will _ the yeast.
Q48: _ is an Italian bacon that is
Q65: The appropriate volume of water for boiling