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