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.
For proper care and maintenance of kitchen equipment, it is important to
Wipe with brine solution and dry
Clean with powdered abrasives
Leave then plugged in after every use
Use carefully and check periodically
Correct answer is D
No explanation has been provided for this answer.
Menu presentation is very important because it can
Improve sales due to good staff-to-staff interaction
Improve sales due to good staff-to-guest interaction
Reduce fatigue for the chefs
Reduce distractions among staff
Correct answer is B
No explanation has been provided for this answer.
Which of the following is one of the responsibilities of the head waiter?
Serving meals
Serving wines
Setting tables
Receiving guests
Correct answer is D
No explanation has been provided for this answer.
When the kitchen floor is wet and slippery, it is important to
Make public announcement
Inform customers
Place signs in appropriate places
Inform the manager
Correct answer is C
No explanation has been provided for this answer.
An appropriate knife for cutting vegetables into different shapes is a
Turning knife
Palette knife
Chopping knife
Pairing knife
Correct answer is C
No explanation has been provided for this answer.