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.
Sweet dishes served as a last course are called
Desserts
Appetizers
Entreez
Savouries
Correct answer is A
No explanation has been provided for this answer.
A common characteristic of both types of catering in Figs.1 and 2 is that they
Are non-commercial catering
Are profit- making catering
Serve the same kinds of food
Require full restaurant brigade
Correct answer is B
No explanation has been provided for this answer.
The type of catering illustrated in Fig. 2 is
School catering
Industrial catering
Restaurant catering
Popular catering
Correct answer is A
No explanation has been provided for this answer.
The diagram in Fig. 1 is an example of
Air catering
School catering
Hospital catering
Industrial catering
Correct answer is C
No explanation has been provided for this answer.
While working, it is prohibited for food handlers to touch
Their ear
Their nose
Equipment
Commodities
Correct answer is B
No explanation has been provided for this answer.