Hotel Management and Hospitality Education Resource: French Assignment

9.30.2012

French Assignment



English
French
Add the sugar.

Appetizer.

Apples.

Bakery Chef

Banana

Beetroot

Boiling

Bread

Breakfast

Brinjals

Brown sauce

Brown stock

Butter

Cabbage

Cauliflower

Cheese

Chicken

Coffee with milk

Conical trainer

Dinner

Egg

Fillet of beef

Fish

Goose liver

Heart, liver and gizzard of poultry

Hot

Kidney

Larder chef.

Leg of mutton

Lunch

Match stick strips of carrot.

Milk.

Mushroom.

Offal’s

Omelet

Oven

Oysters

Potato

Roast chicken

Scrambled egg

Smoking

Spinach

Stuffed roll fillet of fish.

Stuffing

Sugar

Tomato

Vegetables

With pepper





Name of the Student ______________________
Group ________________
Date _____/_____/_____

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