___________________ simplified French cooking and reduced the number of sauces to five "mother sauces."
A) Julia Child
B) Marie-Antoine Carime
C) Charlie Trotter
D) Auguste Escoffier
Correct Answer:
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Q6: The target market and concept, to a
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Q9: The word "restaurant" is a French word
Q10: _ are operations owned by one or
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Q14: The _ are credited with the "culinary
Q15: Franchises are most often affiliated with
A)
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