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