The way a kitchen is organized would depend least on which of the following factors?
A) the menu
B) the size of the operation
C) the type of customers served
D) the physical facilities of the kitchen
Correct Answer:
Verified
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
Q11: You are reading the table of contents
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
Q17: A chef is someone who _.
A) wears
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