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.
The main objective of menu planning is to
Deliver quality service to the customers
Increase profit for the owner
Attract customers
Encourage staff
Correct answer is A
No explanation has been provided for this answer.
Which of the following kitchen equipment is used for baking?
Salamander
Oven
Steamer
Boiler
Correct answer is B
No explanation has been provided for this answer.
Colander is an equipment used for
Straining
Dripping
Cooling
Sieving
Correct answer is A
No explanation has been provided for this answer.
Bain marie is a kitchen equipment used for
Keeping food warm
Slicing and dicing
Refrigerating
Defrosting
Correct answer is A
No explanation has been provided for this answer.
Type of deep fryer
Grill that heats from above
Conical kitchen equipment
Equipment that heats from below
Correct answer is B
No explanation has been provided for this answer.