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.
Water, foam, powder, carbon and wet chemicals are examples of
Hospitality materials
Maintenance materials
Housekeeping supplies
Fire extinguishers
Correct answer is D
No explanation has been provided for this answer.
The cutlery used for fork buffet are fork and
Desert spoon
Soup spoon
Steak knife
Fish knife
Correct answer is A
No explanation has been provided for this answer.
Which of the following is a key food and beverages service personnel?
Chef
Waiter
Bellman
Receptionist
Correct answer is A
No explanation has been provided for this answer.
Cutting equipment should be washed and rinsed with
Soap and cold water
Soap and warm water
Detergent and warm water
Detergent and cold water
Correct answer is C
No explanation has been provided for this answer.
Potato chips are blanched before frying in order to
Speed up frying
Make it crispy
Add flavour
Improve taste
Correct answer is A
No explanation has been provided for this answer.