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