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.

61.

Riz pillaf aux champignons is a French dish which means

A.

Braised rice with cheese

B.

Braised rice with mushroom

C.

Fried rice with mushroom

D.

Fried rice with cheese

Correct answer is B

No explanation has been provided for this answer.

62.

The diagram illustrates a cooking process. study it and answer the question below.

The method can be classified as

A.

Dry cooking

B.

Moist cooking

C.

Radiation cooking

D.

Microwave cooking

Correct answer is B

No explanation has been provided for this answer.

63.

The diagram illustrates a cooking process. study it and answer the question below.

The method of cooking illustrated in the diagram is

A.

Boiling

B.

Steaming

C.

Poaching

D.

Sous vide

Correct answer is A

No explanation has been provided for this answer.

64.

A concentrated sweet fruit flavoring beverage that is not used as a drink is called

A.

Juice

B.

Squash

C.

Punch

D.

Syrup

Correct answer is D

No explanation has been provided for this answer.

65.

Which of the following is a table accompaniment?

A.

Port glass

B.

Ash tray

C.

Fish fork

D.

Milk jug

Correct answer is D

No explanation has been provided for this answer.