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