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 cutlery used for buffet are
Fork and dessert spoon
Knife and fork
Dessert spoon and knife
Fork and teaspoon
Correct answer is A
No explanation has been provided for this answer.
Which of the following is a table accompaniment?
Menu card
Silver ware
Croutons
Cayenne
Correct answer is A
No explanation has been provided for this answer.
Fillet of fish cut in strips are called
Darnes
Suprêmes
Goujons
Steaks
Correct answer is D
No explanation has been provided for this answer.
A tea urn is mainly used for serving
A large number of people
A small number of people
A section of kitchen staff
At children's party
Correct answer is A
No explanation has been provided for this answer.
To avoid touching nose when handling food is an aspect of
Personal hygiene
Kitchen hygiene
Infection control
Safe handling
Correct answer is A
No explanation has been provided for this answer.