Catering Craft Practice Questions and Answers

Test your understanding of the methods of cooking, dietary adequacies, hygienic practices in handling food and ability to produce variety of dishes and drinks for various types of occasions, establishments and individuals.

51.

The first place a guest enters in a hotel is the

A.

Bar

B.

Restaurant

C.

Lounge

D.

Foyer

Correct answer is D

No explanation has been provided for this answer.

52.

Multiplication of kitchen pests is encouraged by

A.

Food waste lying around

B.

Washing off used plates

C.

Mopping the kitchen floor

D.

Sterilizing kitchen linen

Correct answer is A

No explanation has been provided for this answer.

53.

The main purpose of a thermostat in a refrigerator is to

A.

Retain ice

B.

Control temperature

C.

Regulate air

D.

Keep the light on

Correct answer is B

No explanation has been provided for this answer.

54.

The reason food handlers should keep their hair covered is to

A.

Appear neat to customers

B.

Fulfil legal requirements

C.

Keep customers happy

D.

Maintain hygiene rules

Correct answer is D

No explanation has been provided for this answer.

55.

Cafe complet involves the service of coffee with

A.

Continental breakfast menu

B.

Full breakfast menu

C.

Croissants only

D.

Bread rolls only

Correct answer is D

No explanation has been provided for this answer.