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.
Fillet, plate, tail and leg are types of cut from the food item labelled
I
II
III
IV
Correct answer is B
No explanation has been provided for this answer.
Which of the food items are suitable for steaming?
I and II only
I, II and III only
II and IV only
II, I and IV only
Correct answer is A
No explanation has been provided for this answer.
The cooking method that is applicable to all the food items in Fig. 4 is
Grilling
Tandoori
Frying
Roasting
Correct answer is C
No explanation has been provided for this answer.
The main purpose ofa menu card is to serve as
A means of communication
A means of selling the product
An invitation to the customer
A stimulant to customers' appetite
Correct answer is D
No explanation has been provided for this answer.
Soft and juicy poultry meat is best obtained from
Broiler
Old hen
Ostrich
Guinea fowl
Correct answer is A
No explanation has been provided for this answer.