An executive chef is responsible for __________.
A) menu planning
B) costing and purchasing
C) work schedule planning
D) all of these
Correct Answer:
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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
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
Q18: An executive chef must have _ knowledge
Q19: A professional food-service worker possesses _.
A) staying
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