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.
A restaurant staff responsible for clearing tables onto trolleys is
Table server
Table clearer
Buffer assistant
Station waiter
Correct answer is D
No explanation has been provided for this answer.
An advantage of using standardized recipes includes
Reduced cooking time
Availability of ingredients
Ease of cooking
Conservation of knowledge
Correct answer is C
No explanation has been provided for this answer.
When the word "assaisonner" is used in the kitchen, the chef wants the
Meat seasoned
Vegetables cut
Soup cooked
Food dished
Correct answer is A
No explanation has been provided for this answer.
The fleshy sweet product of a plant is called
Sprout
Bulb
Pod
Fruit
Correct answer is D
No explanation has been provided for this answer.
In bill presentation, a wine check is coloured
Red
Pink
White
Green
Correct answer is B
No explanation has been provided for this answer.