Catering Craft Practice Questions and Answers

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.

36.

What is the main function of a bain marie?

Washing vegetables

Keeping foods hot

Basting meat

Cooking food

View answer & explanation

Correct answer is B

No explanation has been provided for this answer.

37.

The breakfast menu in which the service of fish and beef is most appropriate is

Cafe simple

Cafe complet

Continental breakfast

Full breakfast

View answer & explanation

Correct answer is D

No explanation has been provided for this answer.

38.

In which of the following services would cutlery be laid at the beginning of each course?

A la carte

Table d'hote

Continental breakfast

Buffet breakfast

View answer & explanation

Correct answer is A

No explanation has been provided for this answer.

39.

Below is a list of combination of dishes. Study it and answer the question below.

I. Egg sauce with boiled plantain
II. Fish stew with rice and beans
III. Cheese stew with spaghetti
IV. Beans cake with porridge

Which of the following combinations is suitable for a lacto- ovo-vegetarian?

I and II only

I, II and III only

I, III and IV only

II and III only

View answer & explanation

Correct answer is C

No explanation has been provided for this answer.

40.

Below is a list of combination of dishes. Study it and answer the question below.

I. Egg sauce with boiled plantain
II. Fish stew with rice and beans
III. Cheese stew with spaghetti
IV. Beans cake with porridge

The appropriate combination for a vegan is

I and II only

I and IV only

III only

IV only

View answer & explanation

Correct answer is D

No explanation has been provided for this answer.

Catering Craft Practice Questions and Answers

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