________ simplified French cooking and reduced the number of sauces to five "mother sauces."
A) Charlie Trotter
B) Marie -Antoine Carême
C) Auguste Escoffier
D) Julia Child
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Q1: A(n) _ menu offer a selection of
Q2: _ are operations owned by one or
Q3: Ponderosa, Bonanza, Chart House and Outback are
Q5: Franchises are most often affiliated with
A) independent
Q6: TGI Friday's, Houlihan's and Bennigan's are examples
Q7: Groups of restaurants identical in market, concept,
Q8: The founders of classical cuisine are
A) Thomas
Q9: "Nouvelle cuisine" translates into what?
A) new ideas
B)
Q10: With chain restaurants most of the important
Q11: A(n) _ menu repeat themselves after a
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