Question

True/ False

Service offered in a restaurant is American Service. True/ False
Ans.

A Bar specializes in distilled beverages. True/ False
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Menus should be planned based on the culinary skills of the chefs in the kitchen. True/ False
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Entrée is the first main course and consists of large joints of meat and poultry. True/ False
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Black coffee is usually served at the end of a meal. True/ False
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After a meal, place the bill in a folder, at the right of the cover. True/ False
Ans.

The dessert buffet is set up independent of the food buffet. True/ False
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In a restaurant there is Silver Service. True/ False
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For banquets square tables offer the largest seating capacity on a per table basis. True/ False
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10 . Foods, like beans, actually become more nutritious after cooking. True/ False
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. Moist Heat cooking methods include baking and grilling. True/ False
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.Traditionally, grilling involves cooking marinated food by subjecting it to slow heat over a coal fire. True/ False
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. Liquid like water, milk, coconut milk or stock is used as a medium to cook the food. True/ False
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. Stir Frying is done in a shallow pan. True/ False
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.Fresh live seafood is a main ingredient in Cantonese cuisine. True/ False
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. Japan has an indigenous form of sweets called wagashi. True/ False
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. Hindus consume beef, Muslims eat pork. True/ False
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. Rice is the main component in Thai food. True/ False
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. Sauces enhance the flavour and taste of food. True/ False
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.For a salad always use the freshest ingredients available. True/ False
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. Always shred lettuce with your fingers. True/ False
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. An Open Sandwich uses two slices of bread. True/ False
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. Tonic water is an accompanying beverage for gin. True/False
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. On a cruise liner, all food and beverage service is included in the fare.
True/False.
Ans.

25. In a flight kitchen food production is de-centralized. True/False.

Ans. ​

Answer 1

Answer:

true

false

false

true

false

false

true

false

true

false

true

true

Answer 2

Answer:

in a flight kitchen food production is de- centralized. true ya false