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 is important in the maintenance of kitchen equipment?
Wipe with brine solution
Wipe with powdered abrasive
Clean once a month
Careful usage and periodic checks
Correct answer is D
No explanation has been provided for this answer.
In calculating the total cost of a menu, it is necessary to analyze
Food cost, labour cost and overhead cost
Material cost, operation cost and labour cost
Food cost and food price
Gross cost and labour cost
Correct answer is B
No explanation has been provided for this answer.
When serving beverages, carry tray
At waist level with right hand under the tray
At shoulder level with left hand under the tray
By the side
To the front
Correct answer is B
No explanation has been provided for this answer.
The correct service of coffee or tea is to
Warm mug before serving
Warm the tea or coffee into cold cup
Serve tea and coffee cold
Serve tea and coffee hot
Correct answer is A
No explanation has been provided for this answer.
To reduce food given out
Equal quantity of food served
To increase profit
Using spoon to dish food
Correct answer is B
No explanation has been provided for this answer.