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 personnel in charge of a particular number of tables is the
Head waiter
Waiter/waitress
Station waiter
Restaurant manager
Correct answer is C
No explanation has been provided for this answer.
Periwinkles can be described as small sea
Clamps
Turtles
Snails
Fish
Correct answer is C
No explanation has been provided for this answer.
The food ordered by a customer
A list of delicacies in a restaurant
A list of available foods and their prices
The special delicacy of the day
Correct answer is C
No explanation has been provided for this answer.
Orange and tangerine are examples of
Citrus fruits
Acidic fruits
Stone fruits
Soft fruits
Correct answer is A
No explanation has been provided for this answer.
The type of service where food is served into a customer's plate from a trolley is called
Family service
Assisted service
Plate service
Gueridon service
Correct answer is D
No explanation has been provided for this answer.