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.
What is the difference between an omelette pan and a frying pan?
Size and width
Length and shape
Weight and non-stick surface
Size and non-stick surface
Correct answer is A
No explanation has been provided for this answer.
Sweets
Savouries
Cheese
Biscuits
Correct answer is B
No explanation has been provided for this answer.
The purpose of forecasting restaurant sales is to
Predict staffing need
Predict labour cost percentage
Calculate food cost percentage
Calculate sales projection
Correct answer is D
No explanation has been provided for this answer.
A means of extinguishing fire in a catering establishment is to
Remove the source
Fight the fire
Leave the fire area
Call for help
Correct answer is A
No explanation has been provided for this answer.
In calculating the total cost of a menu, it is necessary to analyze
Food cost, labour cost and overhead cost
Material cost operational cost and overhead cost
Cost plus, food cost and material cost
Labour cost, operational cost and cost plus
Correct answer is A
No explanation has been provided for this answer.