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.
In menu planning, knowledge of the source of commodities is essential because of
Ethical influences
Economical influences
Industrial influences
Technological influences
Correct answer is B
No explanation has been provided for this answer.
A kitchen equipment that must be used in air tight condition is
Cooking range
Pressure cooker
Deep fryer
Brat pan
Correct answer is B
No explanation has been provided for this answer.
The fundamental difference between prison and hotel catering is that
Hotels are run to make profit while prisons are not
The number of prisoners usually exceed the number of hotel guests
The quality of food provided in hotels is better than that of prisons
The staff strength of hotels is larger than that of prisons
Correct answer is A
No explanation has been provided for this answer.
A chance guest in a hotel is a customer who has come to lodge
Without prior booking
Just after booking
Without luggage
With family members
Correct answer is A
No explanation has been provided for this answer.
A first aid box should contain
Iodine, embrocation and syringe
Disinfectant, analgesic tablets and blades
Cotton wool, bandage and dressings
Hydrogen peroxide, soap and chloroquine tablets
Correct answer is C
No explanation has been provided for this answer.