One of the duties of a control clerk is to
Keep record of customers coming into the hotel
Account for every dish leaving the kitchen
Give a cost of all the dishes
Regulate the recruitment of staff
Correct answer is B
No explanation has been provided for this answer.
The hood on a cooking range extracts
Heat, smoke and aroma
Perspiration, flavour and odour
Smoke, flavour and aroma
Heat, odour and perspiration
Correct answer is A
No explanation has been provided for this answer.
Riz pillaf aux champignons is a French dish which means
Braised rice with cheese
Braised rice with mushroom
Fried rice with mushroom
Fried rice with cheese
Correct answer is B
No explanation has been provided for this answer.
The diagram illustrates a cooking process. study it and answer the question below.
The method can be classified as
Dry cooking
Moist cooking
Radiation cooking
Microwave cooking
Correct answer is B
No explanation has been provided for this answer.
The diagram illustrates a cooking process. study it and answer the question below.
The method of cooking illustrated in the diagram is
Boiling
Steaming
Poaching
Sous vide
Correct answer is A
No explanation has been provided for this answer.
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