You are reading the table of contents of a book titled Principles of Kitchen Organization. Which of the following chapter titles are you likely to see?
A) How to Increase Task Efficiency
B) The Assignment and Allocation of Tasks
C) How to Communicate Responsibilities Clearly
D) all of these
Correct Answer:
Verified
Q6: The invention of this piece of kitchen
Q7: Escoffier simplified the "general confusion" of the
Q8: Changes in the food industry during the
Q9: If Carême and Escoffier were alive today,
Q10: Nouvelle cuisine _.
A) depends on flour to
Q12: The way a kitchen is organized would
Q13: The _ works as assistant to the
Q14: An executive chef is responsible for _.
A)
Q15: Which of the following combinations is correct?
A)
Q16: If you were hired as a working
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