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