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