86.

87,

88,

89,

೨0,

91.

92.

Table d’ hote means
(है) amenu that is made மற for a certain time period and is then repeated; a cycle usually
varies from three to seven or more days.

(B) amenu that offers the same dishes everyday for a long period of time.
(C) afood offered with a separate price for each food item on the menu.
(D) atype of menu in which one price is given for an entire meal.

A combination of English and meal formal service in which the main course of the meal is served
at the table by the host and the remainder of the meal is served in individual portions from the
kitchen.

(A) Modified English service (B) Family service
(C) Compromise service (D) Meal service

A chef who supervises the other chefs in a kitchen and reports to the executive chef.

(^) Sous chef (B) Head chef
(@ Main chef (D) Supervisor chef
Dice means

(^) To cut into no specified shape
(8) To cut into uniform slices

(C) To cut finely with a grater

(D) To cut into small uniform cubes

Chylomicron 15 a type of
(^) Lipoprotein (B) Cholesterol
(C) Micro-organism (D) Triglyceride

Protein sparing action is one of the major functions of
(^) Protein (B) Fats
(0 Carbohydrates ம) Minerals

Micro-organism used in the preparation of lager beer.

(ಹ) Rhizopus stolonifer (B) Saccharomyces pastorianus
(C) Aspergillus oryzae (D) Pencillium sacchrolyticum
13 133/2017

[P.T.O.]