Escoffier's books, including Le Guide Culinaire, are ______________.
A) still widely used today
B) important reference works for professional chefs
C) a simple system of recipes based on main ingredient and cooking method
D) all of these
Correct Answer:
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Q18: An executive chef must have _ knowledge
Q19: A professional food-service worker possesses _.
A) staying
Q20: When commercial kitchens first started using stoves,
Q21: The first restaurant was started
A) in France
Q22: The style of professional cooking that developed
Q24: The new method of kitchen organization adopted
Q25: Fusion cuisine is _.
A) sometimes a jumbled
Q26: Caterina Medici and her Italian cooks are
Q27: The sous chef supervises production in the
Q28: The executive chef of a large hotel
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