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.
Ready for use in a restaurant
With individually priced dishes
With two or more dishes at a fixed price
That must be pre-ordered
Correct answer is B
No explanation has been provided for this answer.
Cmmis de range acts on the instructions of the
Restaurant manager
Head waiter
Chef de sale
Station waiter
Correct answer is D
No explanation has been provided for this answer.
The personnel in charge of a particular number of tables is the
Head waiter
Waiter/waitress
Station waiter
Restaurant manager
Correct answer is C
No explanation has been provided for this answer.
Periwinkles can be described as small sea
Clamps
Turtles
Snails
Fish
Correct answer is C
No explanation has been provided for this answer.
The food ordered by a customer
A list of delicacies in a restaurant
A list of available foods and their prices
The special delicacy of the day
Correct answer is C
No explanation has been provided for this answer.