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.
When holding the knife in the kitchen, it must always be pointed
Side ways
Downwards
Upwards
Laterally
Correct answer is B
No explanation has been provided for this answer.
Excessive haste
Too much work
Too many customers
High efficiency
Correct answer is A
No explanation has been provided for this answer.
One distinctive feature that banquet menu has is
Scanty number
Prior arrangement
Indoor activities
Outdoor activities
Correct answer is D
No explanation has been provided for this answer.
One of the most important usefulness of the menu is for the guest to be aware if it contains
Food allergies
Food boosters
Health impairers
Health allergies
Correct answer is A
No explanation has been provided for this answer.
Which of the following reasons can be regarded as a marketing tool for menu?
lt enables interaction between the customers and management
It is always attractive and handy
lt is easy to read and understand
It allows for advance knowledge of price and number of items
Correct answer is C
No explanation has been provided for this answer.