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What is Food and Beverage Services Module NC II about?

Here are the possible answers to the questions: Main Course or Entree - What meat was used? Beef, lamb, veal, goat and pork - What was the cut of the meat? Steak, chops, mince,joints - What kind of poultry was used? Chicken, turkey,squab,pheasant,duck,goose - What part of the poultry was used? Whole bird, legs, wings, breast, fillet - What type of fish was used? Freshwater (milkfish), cultured (tilapia) and saltwater - What kind of seafood was used Shellfish or crustaceans (crayfish, crabs, lobster)

Author

GINA Marmol

Language

EN