Order Accompaniments To Food Discussion

Order Accompaniments To Food Discussion
Order Accompaniments To Food Discussion
44 Oil and vinegar should be served with
a artichaud chaud
b smoked trout
c paté maison
d hors d’oeuvre variés
45 Dublin Bay or king prawns should be offered
for service with quarters of lemon,
a fish knife and fork, brown bread and butter,
sauce mayonnaise
b iobster pick, toast melba, sauce marie rose
c fish knife and fork, hot dry breakfast
toast, sauce marie rose
d lobster pick, brown bread and butter,
sauce mayonnaise
12
46 Smoked salmon is correctly served with
quarters of lemon, brown bread and butter
plus
a cayenne pepper, and mayonnaise sauce
b cayenne pepper and horseradish sauce
c peppermill and cucumber salad
d cayenne pepper and a peppermill
47 Avocado pear is correctly offered for service
with a
a dessert spoon and fork, and castor sugar
b teaspoon and an oil and vinegar cruet
c teaspoon and castor sugar
d dessert spoon and fork, and an oil and
vinegar crvet
48 Cream ungarnished soups are offered for
service with
a flutes
b croutons
c sippets
d fleurons
Order Accompaniments To Food Discussion
49 Minestrone is correctly offered for service
with
a grated parmesan cheese and croutons
b grated parmesan cheese and sippets
c Worcestershire sauce and rondels of
toasted French bread
d Worcestershire sauce and croutons
13
50
mul
5Y4
53
54
Cheese straws are the correct accompaniment
for
a pot au feu
b petite marmite
c consommé Xavier
d tortue claire
With which of the following soups would it
be correct to offer crotitons?
a purée St Germain
b consommé Colbert
c French onion soup
d Scotch broth
With which soup would it be correct to offer
small patties of duck paste?
a consommeé madriléne
b bortsch polonaise
c pot au feu
d petite marmite
Order Accompaniments To Food Discussion
With which soup would it be correct to offer
rondels of French bread?
a consommé royale
b bortsch a la russe
c French onion soup
d potage paysanne
Mustard sauce is the correct accompaniment to serve with
a poached turbot
b grilled herring
c smoked eel
d devilled whitebait
14
55
56
a7
58
59
With hot poached salmon it is correct to offer
a sauce tartare
b mayonnaise sauce
c sauce hollandaise
d cucumber relish
Accompaniments for whitebait are brown
bread and butter, quarters of lemon, plus
a tabasco sauce and a peppermill
b tartare sauce and paprika pepper
c vinegar and oriental salt
d cayenne pepper and peppermill
Cold poached salmon should be served with
a prawns and sauce verte
b mayonnaise sauce, oil and vinegar
c cold boiled potatoes, cucumber salad, oil
and vinegar
d cucumber salad and mayonnaise sauce
Deep fried fillets of sole in batter should be
served with quarters of lemon and
a sauce tartare
b tomato sauce
c sauce Marie Rose
d hollandaise sauce
Deep fried breadcrumbed fillets of plaice
should be served with quarters of lemon and
a sauce mayonnaise
b tartare sauce
c sauce hollandaise
d tomato sauce
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