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.
One of the points to consider when choosing small equipment is
Quality
Attraction
Appearance
Design
Correct answer is A
No explanation has been provided for this answer.
A cut of flat fish
A cut of young lamb
Gueridon cooking
Low cost cooking
Correct answer is C
No explanation has been provided for this answer.
Fat deposits in the kidney region of animals
Protein part of the sea foods
Carbohydrate deposits of green plant
Mineral salts deposits of crayfish
Correct answer is A
No explanation has been provided for this answer.
Someone who works in the front office of a hotel is called a
Receptionist
Manager
House keeper
Security man
Correct answer is A
No explanation has been provided for this answer.
All catering utensils used in preparation and serving of food should be extremely
Attractive to use
Cleaned after use
Available to use
Observed when using them
Correct answer is B
No explanation has been provided for this answer.