A menu has six entres produced by the saut station and the grill station. If the menu already includes pan-roasted chicken, pan-seared flounder, grilled strip steak, and sauted filet mignon, which of the following menu choices would best provide menu variety and aid work flow?
A) BBQ shrimp and grilled salmon B) Pan-roasted squab and pan-seared hamburger
C) Vegetarian risotto and braised octopus D) Sauted crab cakes and grilled filet mignon
Question 2
In a fine dining setting, salt and pepper shakers should remain on the table when dessert is served.
Indicate whether the statement is true or false
Mendel's breeding program that produced a 9 : 3 : 3 : 1 ratio
Global OBD II can be accessed from the main menu on all aftermarket and some original equipment ...
Emergency eyewash station.
A mobile weather station that can be used to gather current weather data at the scene of hazardous ...
Maple syrup is produced by evaporating most of the water from sap collected from maple trees in
Donut station