When holding the knife in the kitchen, it must always be ...
When holding the knife in the kitchen, it must always be pointed
Side ways
Downwards
Upwards
Laterally
Correct answer is B
No explanation has been provided for this answer.
Which of the following are essential considerations prior to planning a menu? ...
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The service staff are known as ...
The key characteristics of table d'hôte menu is that ...
Cream caramel is an example of ...
Fillet, plate, tail and leg are types of cut from the food item labelled ...
The purpose of portioning in a catering establishment is to ...
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Which of the following is not a segment of the hospitality industry? ...