An accompaniment for mousses and ...
An accompaniment for mousses and pates is
Lemon segments with fish
Buttered bread
Tabasco sauce
Buck wheat pancakes
Correct answer is B
No explanation has been provided for this answer.
To avoid touching nose when handling food is an aspect of ...
One distinctive features of banquet menu is ...
Potato chips are blanched before frying in order to ...
A waiter should serve food to guests from the ...
A suitable cleaning agent for kitchen floor is ...
In catering services, portion control means ...
An aesthetically appealing environment in a hotel is put in a place by ...