The first and last courses of a classic menu sequence are...
The first and last courses of a classic menu sequence are
Hors d'oeuvre & protein
Soup & vegetables
Hors d'oeuvre & sweets
Soup & beverage
Correct answer is C
No explanation has been provided for this answer.
A conical strainer is used for ...
For proper care and maintenance of kitchen equipment, it is important to ...
The food and beverage personnel that takes food order in the dining area is called ...
The catering service that provides pre-booked foods and drinks on a large scale is called ...
Which of the following reasons can be regarded as a marketing tool for menu? ...
For proper maintenance and cleaning, most equipment in the kitchen require ...
A fire blanket is an example of ...