What Characterized the 19th-Century Dining Style Created by Carême and Called

question 13

Multiple Choice

What characterized the 19th-century dining style created by Carême and called grande cuisine?

• A)simplified sauces and garnishes
• B)elegant home cooking
• C)intricately prepared and garnished courses
• D)light,naturally flavoured foods

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Definitions:

Strike

The withholding of labor services by an organized group of workers (a labor union).

Exclusive Union

A labor union that only represents workers from a particular company or industry, often having restrictive membership criteria.

Labor Supply

The total hours that workers are willing and able to work at a given wage rate in a specified time period.

Minimum Wage

The lowest legally permissible wage that employers can pay their employees.