A) Frying B) Steaming C) Sousvide D) Boiling E) Boiling
A) Shin B) Head C) Flank D) Chuck E) Breast
A) I, II and III only B) IV, VI, VII and IX only C) II, VI and VIII D) III, IV, V and VII
A) Buffet menu B) table d' hotel menu C) Cocktail menu D) a la carte menu
A) Toddlers B) Convalescents C) Vegetarians D) Invalids
A) Relaxation,drink and exercise B) Food, relaxation and exercise C) Drink, food and accommodation D) Accommodation, food and exercise
A) Hot sauce and dressing B) Lukewarm sauce and mayonnaise C) Cold sauces and dressing D) Warm sauces and vinaigrette.
A) Sugar B) Salt C) Protein D) Fat
A) Protein B) Calcium C) Carbohydrates D) Vitamin B
A) Emulsify the yolk B) Suspend the yolk C) Protect the yolk D) Coagulate the yolk
A) Peanut B) Cashew C) Pecan D) Almond
A) talble d'hote menu B) a la carte menu C) Specialty menu D) Static
A) Soda B) Tea C) Cocoa D) Wine
A) Cutting board B) Tray C) Knife D) Wood spoon
A) Prolong shelf life B) Increase nutrients C) Improve the colour D) Improve taste
A) Carving meat and crushing vegetables B) . splitting up large pieces of soft bones and cutting thick pieces of meat C) Extracting root vegetables and cutting vegetables D) Dicing and chopping various vegetables, friuts and boneless meat |