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