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 commercial catering establishments are traditionally known for
Profit operations
Food preparations
Training people
Satisfying guests
Correct answer is A
No explanation has been provided for this answer.
Which of the following is a system that emphasizes the use of utensils, waiters and chef?
Hotel
Catering
Hospitality
School
Correct answer is B
No explanation has been provided for this answer.
Small cuts of vegetable
Large quantity of fruits
Large quantity of food items
Small cuts of meat
Correct answer is D
No explanation has been provided for this answer.
Which of the following is extracted by the hood on the cooking ranges?
Smoke, fumes and heat
Heat, flavour and smoke
Aroma, heat and flavour
Heat, smoke and aroma
Correct answer is A
No explanation has been provided for this answer.
Knowledge of the sources of commodities is essential in menu because of
Ethical influences
Economical influences
Individual influences
International influences
Correct answer is C
No explanation has been provided for this answer.