Changes in the food industry during the twentieth century have been due to __________.
A) the development of new equipment
B) increased sanitary and nutritional awareness
C) the development and availability of new food products
D) all of these
Correct Answer:
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Q3: The sauce chef prepares which of the
Q4: In the late 1700s, new developments in
Q5: Carême's books contain the first systematic account
Q6: The invention of this piece of kitchen
Q7: Escoffier simplified the "general confusion" of the
Q9: If Carême and Escoffier were alive today,
Q10: Nouvelle cuisine _.
A) depends on flour to
Q11: You are reading the table of contents
Q12: The way a kitchen is organized would
Q13: The _ works as assistant to the
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