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The Professional Server: A Training Manual ¦ Sanders, Giannasio ¦ 3rd Edition
Question List for "The Professional Server: A Training Manual"
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Health Science
»
When a chef uses the scraps from one dish in another dish, it is called ________. A) Waste ...
Started by
Caiter2013
1,544
Aug 2, 2018
Health Science
»
A menu has six entres produced by the saut station and the grill station. If the menu already ...
Started by
vicotolentino
111
Aug 2, 2018
Health Science
»
Which of the following is a poor example of balance and variety in a dessert? A) Warm peach ...
Started by
torybrooks
18
Aug 2, 2018
Health Science
»
Which of the following is not a typical heading for a breakfast menu? A) Griddle cakes B) Eggs C) ...
Started by
fox
53
Aug 2, 2018
Health Science
»
Which of the following is not a style of soup? A) Broth B) Cream C) Puree D) ...
Started by
moongchi
24
Aug 2, 2018
Health Science
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Which of the following is not typically a component of a sandwich? A) Spread B) Garnish C) ...
Started by
SAVANNAHHOOPER23
21
Aug 2, 2018
Health Science
»
Which of the following best exhibits balance and variety for dessert options? A) Peach crumble, ...
Started by
formula1
18
Aug 2, 2018
Health Science
»
Which of the following should be included in the beverage section of a menu? A) Ice teas B) Wine ...
Started by
bcretired
56
Aug 2, 2018
Health Science
»
All menus must cater to the needs and eating habits of the market or client. Indicate whether the ...
Started by
mydiamond
82
Aug 2, 2018
Health Science
»
With the popularity of web sites, paper take-out menus are no longer necessary. Indicate whether ...
Started by
olgavictoria
12
Aug 2, 2018
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