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.
The type of menu that offers two or more dishes at a fixed price is known as
A la carte
Carte du jour
Table d' hote
Plat du jour
Correct answer is C
No explanation has been provided for this answer.
Hazardous materials in catering establishment includes
Chemical substance
Food waste
Kitchen waste
Alcoholic beverages
Correct answer is A
No explanation has been provided for this answer.
Oily fish
Shell fish
White fish
Lean fish
Correct answer is A
No explanation has been provided for this answer.
Which of the following options describes croutons?
Dice of chicken
Cubes of cake in wine
Cubes of toasted bread
Cuts of fish
Correct answer is C
No explanation has been provided for this answer.
The term burnishing refers to a method of cleaning
Glasses
Cutlery
Plates
Cruets
Correct answer is B
No explanation has been provided for this answer.