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