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.
In catering establishments, wounds are best covered with
Gauze
Plaster of paris
Waterproof dressing
Cotton lint
Correct answer is B
No explanation has been provided for this answer.
Small portions of food served as starter
Cold and hot soup on the menu
Sweet dishes served with the main meal
A side dish served as accompaniment
Correct answer is A
No explanation has been provided for this answer.
A fruitarian is a type of vegetarian who eats
Fruits, bread, honey and nuts
Honey, egg. fruits and olive oil
Fruits, honey, olive oil and nuts
Olive oil, nuts, egg and fruits
Correct answer is C
No explanation has been provided for this answer.
In menu planning, knowledge of the source of commodities is essential because of
Ethical influences
Economical influences
Industrial influences
Technological influences
Correct answer is B
No explanation has been provided for this answer.
A kitchen equipment that must be used in air tight condition is
Cooking range
Pressure cooker
Deep fryer
Brat pan
Correct answer is B
No explanation has been provided for this answer.