7. The term that describes the thickness of flour mixture is . A. watery. B. texture. C. consistency. D. droopy. 8. Sommelier is also referred to as A. apprentice waiter. B. station waiter. C. wine waiter. D. head waiter. 9. The term pane means A. cheese bailee B. hollandaise sauce. C. chopped, floured and sauted D. floured, egged and crumbled. 10. Lamb is a rich source of A. carbohydrates. B. mineral. C. vitamins, D. protein. 11. A burn is an accident that could be caused by hot A. iron. B. oil. C. Water D. food. 12. Another name for hot cupboard is hot A. pan. https://stcharlesedu.com B. cubicle. C. plate. D. basin. 13. Venison refer to A a type of meat. B. meat of a deer C. a type of fish, D. meal of a rabbit 14. What is another name for hors d oeuvre? A. First course B. Second course C. Third course D. Fourth course 15. Caviar is obtained from A. salmon B. Skate. C. sturgeon D. sole 16. The unique features of a la carte menu include A. fixed price and good food. B. joint price and good food. C. individual price and many choices. D. unfixed price and limited choices.