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.
Which of the following are essential considerations prior to planning a menu?
Cost factor, location, type of customers
The owner, the press and location
Cost factor, location and the press
Location, staff union and the owner
Correct answer is A
No explanation has been provided for this answer.
Are compiled to cover a given period of time
Are compiled in cycles of time
Go through different cycles
Are arranged in cycles
Correct answer is A
No explanation has been provided for this answer.
A small portion of food that stimulate appetite
Cold and hot soup on the menu
Dishes made from various ingredients
A side dish that stimulate appetite
Correct answer is D
No explanation has been provided for this answer.
Menu for diabetic patients should have little quantity of
Vitamins
Minerals
Fat and oil
Carbohydrates
Correct answer is D
No explanation has been provided for this answer.
With a cart
Of the day
For the party
With juice
Correct answer is B
No explanation has been provided for this answer.