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.
Dining hall and restaurant tables
Hotel rooms and kitchen
Motel rooms and bars
Event halls and reception
Correct answer is A
No explanation has been provided for this answer.
When planning menu for school children, nutrients that should be mostły considered include
Carbohydrate, protein and calcium
Carbohydrate, sodium and fat
Iron, potassium and protein
cium B. Carbohydrate, sodium and fat C. Iron, potassium and protein D. Iron, calcium and potassium
Correct answer is A
No explanation has been provided for this answer.
The appropriate base for soup preparation is
Salsa
Stock
Corn flour
White roux
Correct answer is B
No explanation has been provided for this answer.
In the process of taking a customer's order, the right thing to do is to
Collect money from the customer
Offer the customer water
Tell the cook to see the customer
Repeat orders to the customer
Correct answer is D
No explanation has been provided for this answer.
Kitchen profit refers to the difference between food cost and
Gross profit
Selling price
Net profit
Total sale
Correct answer is B
No explanation has been provided for this answer.