More cards in this set

Why is using ingredients that are 'in season' good?

How is a catering van with a microwave and a hotplate limited by the equipment it has?

Why do chefs need to plan menus based on the skills of the chefs?

How might the standard of food at a hotel compare to a roadside cafe?

How can food appeal to children at a childrens party?

Which meats don't Muslims, Jews and Hindus eat?

What should there be on every menu for vegetarians?

What is a Table D'Hote menu?

What is a A La Carte menu?