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.
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.
The application of moist heat on starch grains results in
Caramelization
Dextrinization
Gelatinization
Coagulation
Correct answer is C
No explanation has been provided for this answer.