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.
Washing vegetables
Keeping food hot
Basting meat
Keeping food fresh
Correct answer is B
No explanation has been provided for this answer.
In the kitchen, scald is caused by
Hot soup
Hot saucepan
Heated oven
Open fire
Correct answer is A
No explanation has been provided for this answer.
A broiler is best used for cooking
Small cuts of fish
Large quantity of cereal
Large quantity of meat
Small cuts of vegetable
Correct answer is A
No explanation has been provided for this answer.
Essential considerations prior to planning a menu include
Cost factor, location and customers
Staff strength, publicity and location
Customer and publicity
Staff strength and location
Correct answer is A
No explanation has been provided for this answer.
When taking orders, a cover is identified with the
Menu card
Centre piece
Napkin fold
Table number
Correct answer is D
No explanation has been provided for this answer.