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 best cuts of meat for preparing meals for a malnourished child are
Brisket and neck
Chuck and neck
Kidney and liver
Brisket and liver
Correct answer is C
No explanation has been provided for this answer.
The diagram is a type of signage. Study it and answer the question below.
The purpose of displaying the sign in public places is to
Curb criminal activities
Prevent public nuisance
Create health awareness
Protect public places
Correct answer is D
No explanation has been provided for this answer.
The diagram is a type of signage. Study it and answer the question below.
What is the appropriate colour for the part marked Y in the diagram?
Blue
Red
Yellow
Green
Correct answer is B
No explanation has been provided for this answer.
The function of vegetable salad in a main dish is as
A garnish
A filler
An appetizer
A dessert
Correct answer is A
No explanation has been provided for this answer.
An importance of the menu is for the guests to be aware of
Food allergies
Food boosters
Cooking methods
Serving methods
Correct answer is A
No explanation has been provided for this answer.
In order to retain the colour of vegetables before freezing, they should be
Blanched
Pickled
Stewed
Steamed
Correct answer is A
No explanation has been provided for this answer.
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