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