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.
Riz pillaf aux champignons is a French dish which means
Braised rice with cheese
Braised rice with mushroom
Fried rice with mushroom
Fried rice with cheese
Correct answer is B
No explanation has been provided for this answer.
The diagram illustrates a cooking process. study it and answer the question below.
The method can be classified as
Dry cooking
Moist cooking
Radiation cooking
Microwave cooking
Correct answer is B
No explanation has been provided for this answer.
The diagram illustrates a cooking process. study it and answer the question below.
The method of cooking illustrated in the diagram is
Boiling
Steaming
Poaching
Sous vide
Correct answer is A
No explanation has been provided for this answer.
A concentrated sweet fruit flavoring beverage that is not used as a drink is called
Juice
Squash
Punch
Syrup
Correct answer is D
No explanation has been provided for this answer.
Which of the following is a table accompaniment?
Port glass
Ash tray
Fish fork
Milk jug
Correct answer is D
No explanation has been provided for this answer.
The team of staff working in the dining room is called
Restaurant brigade
Station waiter
Waiting team
Restaurant team
Correct answer is C
No explanation has been provided for this answer.
Threats to the hospitality industry include
Location and tradition
Terrorism
Seminar and workshop
Competition
Correct answer is B
No explanation has been provided for this answer.
A stimulant served to customers to give a pause within a meal is referred to as
Soup
Sorbet
Salad
Relève
Correct answer is B
No explanation has been provided for this answer.
An ideal bar equipment for combining ingredients that will not blend by stirring is a
Hawthorn strainer
Boston shaker
Mixing glass
Cocktail shaker
Correct answer is D
No explanation has been provided for this answer.
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