Q3
List three environmental conditions for storing vegetable, fruit, egg and farinaceous items to ensure food safety and optomise shelf life
Q4
Name the pictured food and its culinary/trade name
Q5
What are the three characteristics of this dish?
Q6
How can this dish be served?
as an appetiser
as an entrée
after the main course
as a stand alone meal
As an accompaniment to a main course
Q7
What is the most common way this dish is served?
Q8
What is the origin of this dish's name
Q9
What date was this dish first produced
Q10
What country did this dish originate in?
Q11
Name the pictured food and its culinary/trade name
Q12
What are the three characteristics of this dish?
Q13
How can this dish be served?
as an appetiser
as an entrée
after the main course
as a stand alone meal
as an accompaniment to a main meal
Q14
What is the most common way this dish is served?
Q15
What is the origin of this dish's name
Q16
What date was this dish first produced
Q17
What country did this dish originate in?
Q18
List three garnishes or accompaniments that you would serve with dish