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Match the muscle with it’s action. (Not all answers are used.) 

The __________ works as assistant to the chef and is directly in charge of production and the minute-by-minute supervision of the staff when the chef is not at hand.

Nouvelle cuisine __________.

In the late 1700s, new developments in food service received a great stimulus __________.

Carême’s books contain the first systematic account of __________.

An executive chef must have __________ knowledge and skills.

            Escoffier’s books, including Le Guide Culinaire, are ______________.

In which of these options are both innervated by ventral rami of cervical spinal nerves? 

Which of the following cooks may handle meat products as part of their duties?

The sauce chef prepares which of the following as part of his or her duties?