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 last meal of the day is known as
Dinner
Luncheon
Supper
Brunch
Correct answer is C
No explanation has been provided for this answer.
Coarsely chopped vegetables used for stock making is known as
Julienne
Jardiniere
Concasse
Mire poix
Correct answer is A
No explanation has been provided for this answer.
The most suitable type of hospitality industry for tourist in transit is
Motel
Hotel
Guest house
Public house
Correct answer is B
No explanation has been provided for this answer.
Cube of fried or toasted bread served with soup is called
Brioche
Croutons
Croissants
Marzipan
Correct answer is B
No explanation has been provided for this answer.
In catering establishments, sales are most likely increased by
Achieving balance of demand patterns
Offering good services
Boosting staff morale
Good customer-to-staff relationship
Correct answer is B
No explanation has been provided for this answer.