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.
Vodka
Madeira
Cider
Run
Correct answer is D
No explanation has been provided for this answer.
When serving beverages, tray should be carried
At waist level with the left hand under
Above the shoulder with the right hand under
At waist level with the right hand under
Above the shoulder with the left hand under
Correct answer is B
No explanation has been provided for this answer.
What is the difference between an omelette pan and a frying pan?
Size and width
Length and shape
Weight and non-stick surface
Size and non-stick surface
Correct answer is A
No explanation has been provided for this answer.
Sweets
Savouries
Cheese
Biscuits
Correct answer is B
No explanation has been provided for this answer.
The purpose of forecasting restaurant sales is to
Predict staffing need
Predict labour cost percentage
Calculate food cost percentage
Calculate sales projection
Correct answer is D
No explanation has been provided for this answer.