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.
A small portion of food that stimulate appetite
Cold and hot soup on the menu
Dishes made from various ingredients
A side dish that stimulate appetite
Correct answer is D
No explanation has been provided for this answer.
Menu for diabetic patients should have little quantity of
Vitamins
Minerals
Fat and oil
Carbohydrates
Correct answer is D
No explanation has been provided for this answer.
With a cart
Of the day
For the party
With juice
Correct answer is B
No explanation has been provided for this answer.
The main objective of menu planning is to
Deliver quality service to the customers
Increase profit for the owner
Attract customers
Encourage staff
Correct answer is A
No explanation has been provided for this answer.
Which of the following kitchen equipment is used for baking?
Salamander
Oven
Steamer
Boiler
Correct answer is B
No explanation has been provided for this answer.