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.

21.

In food and beverage establishment, safety rules must be observed by

Chefs and barmen

Barmen and stewards

Stewards and chefs

Barmen, chefs and stewards

View answer & explanation

Correct answer is D

No explanation has been provided for this answer.

22.

The unique features of à la carte menu include

Fixed price and good food

Joint price and good food

Individual price and many choices

Unfixed price and limited choices

View answer & explanation

Correct answer is C

No explanation has been provided for this answer.

23.

Caviar is obtained from

Salmon

Skate

Sturgeon

Sole

View answer & explanation

Correct answer is C

No explanation has been provided for this answer.

24.

What is another name for hors d'oeuvre?

First course

Second course

Third course

Fourth course

View answer & explanation

Correct answer is A

No explanation has been provided for this answer.

25.

Venison refers to

A type of meat

Meat of a deer

A type of fish

Meat of a rabbit

View answer & explanation

Correct answer is B

No explanation has been provided for this answer.

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Catering Craft Practice Questions and Answers

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