Measurements/Equivalents
How many teaspoons are in a Tablespoon?
What are 3 teaspoons= 1 Tablespoon?
What does ala carte mean?
What is everything is sold separately?
Where are the beverage glasses placed in relation to the dinner plate in table setting?
What are the dimensions for small dice cut?
What is 1/4 x 1/4 x 1/4 in?
What should a manager do with an employee that has diarrhea?
What is exclude them from the operation?
How many ounces are in a pound?
What is 16?
What does ala mode mean?
What is with vanilla ice cream?
How many inches from the edge of the table should a dinner plate be set?
What is one inch?
What are the dimensions for a julienne cut?
What is 1/8 x 1/8 x 2 in.?
How long do you have to cool hot food down from 135 degrees F to 70 degrees F?
What is 2 hours?
How many quarts are in a gallon?
What are 4 quarts in a gallon?
What are 3 cooking processes we might find in a menu descriptor?
Flambeed, Roasted, Pan-fried, Seared, Deep Fried, Braised, etc..
Where is the dessert silverware set on the table if it is pre-set?
What is above the dinner plate?
What is squaring off?
What is the first step to making cuts to rounded vegetables? Taking off all four sides to make it easier to cut even planks.
What should you do if you receive a food item (food delivery) with an expired use-by date?
What is send it back?
How many cups are in a pint?
What are 2 cups in a pint?
What is the main purpose of a menu?
What is to advertise to customers what you sell and to make sales?
Where is the bread-and-butter plate set in relation to the dinner plate?
Where is on the top left of the dinner plate?
What are the dimensions for a batonnet cut?
What is 1/4 x 1/4 x 2 in.?
What is the major bacteria that is linked with undercooked poultry, eggs, meat, dairy products, and certain produce like tomatoes, peppers and cantaloupe?
What is Nontyphoidal Salmonella?
How many Tablespoons are there in a cup?
What are 16 Tablespoons in a cup?
What are 3 things each menu item must have?
Title, Descriptor, Price
I will consider other answers
As you sit down to a pre-set place setting with many courses and silverware, what is the rule for which pieces of silverware you should use first?
What is using silverware from the outside to the inside of the place setting?
What is the difference between the brunoise cut and mincing?
What is the brunoise cut is 1/8 x 1/8 x 1/8 in. and mincing is small (maybe even smaller) but uneven cuts? More like chopping.
What is the bacteria that is associated with undercooked hamburgers and produce that has been farmed with contaminated water?
What is E-Coli?