Meal planning
Menu development
Food preparation
Experimental cookery
Correct answer is D
No explanation has been provided for this answer.
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.
The cutlery used for buffet are
Fork and dessert spoon
Knife and fork
Dessert spoon and knife
Fork and teaspoon
Correct answer is A
No explanation has been provided for this answer.
Which of the following is a table accompaniment?
Menu card
Silver ware
Croutons
Cayenne
Correct answer is A
No explanation has been provided for this answer.
Fillet of fish cut in strips are called
Darnes
Suprêmes
Goujons
Steaks
Correct answer is D
No explanation has been provided for this answer.