A menu degustation ___________________________.
A) may be offered in addition to the regular à la carte menu
B) gives patrons a chance to try a large number of the chef's creations
C) can feature 5 to 12 or even more small courses
D) all of these
Correct Answer:
Verified
Q39: Which of the following is the best
Q40: Which physical condition places limitations on a
Q41: To maximize the utilization of food, a
Q42: Which of the following must actually be
Q43: If a menu lists an item as
Q45: Using a variety of cooking methods in
Q46: Which combination is incorrect?
A) temperature - Celsius
B)
Q47: The boiling point of water is _?
A)
Q48: Hidden costs include _.
A) deep-fryer fat
B) seasonings
Q49: Par stock is _.
A) ingredients left over
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