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 factors should be mainly considered when planning a balanced menu?
Foods in season
Ease of preparation
Equipment to use
Time of the meal
Correct answer is A
No explanation has been provided for this answer.
In menu structure, which of the following complements the image and purpose of the establishment?
Length
Language
Design
Presentation
Correct answer is D
No explanation has been provided for this answer.
Cutting of vegetables
Quick dip in boiling water
Putting fresh beef on fire
Drying of vegetables
Correct answer is B
No explanation has been provided for this answer.
Which of the following is the best method for cooking bean pudding?
Grilling
Poaching
Steaming
Roasting
Correct answer is C
No explanation has been provided for this answer.
Bread rolls are usually served with
Seasonings
Sweets
Sauce
Soups
Correct answer is D
No explanation has been provided for this answer.