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 floor steward is the personnel responsible for
Maintenance procedure
House keeping
Food service
Room service
Correct answer is B
No explanation has been provided for this answer.
The main objective of industrial catering is to
Satisfy workers
Maximize profit
Maintain staff health
Provide good service
Correct answer is A
No explanation has been provided for this answer.
Which of the following nuts is mostly used in pastries and confectionery?
Peanut
Cashew
Walnut
Almond
Correct answer is D
No explanation has been provided for this answer.
Julienne is a French term for a type of
Vegetable cut
Cream
Bread
Table wine
Correct answer is A
No explanation has been provided for this answer.
From the options below, the most important table accompaniment is
Cruet set
Roll basket
Tooth pick
Butter dish
Correct answer is A
No explanation has been provided for this answer.