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.
School catering
Restaurant catering
Hotel catering
Industrial catering
Correct answer is D
No explanation has been provided for this answer.
Catering trade emerges from the commonly practice of
Cuisine
Hospitality
Housing
Restaurant
Correct answer is A
No explanation has been provided for this answer.
Language used in menu should be simple to understand so that the guest can
Ask for assistance
Fully comprehend it
Act quickly
Spend lavishly
Correct answer is B
No explanation has been provided for this answer.
Menu presentation is very important because it can
Mar sales as a result of negative guest/staff interaction
Mar sales as a result of positive guest/staff interaction
Cause unpleasantness if carefully done
Cause distraction among customers
Correct answer is D
No explanation has been provided for this answer.
Cooking food in a tightly covered pan with a small amount of liquid for a long time is referred to
Braising
Grilling
Poaching
Stewing
Correct answer is D
No explanation has been provided for this answer.