The main objective of menu planning is to
Deliver quality service to the customers
Increase profit for the owner
Attract customers
Encourage staff
Correct answer is A
No explanation has been provided for this answer.
Which of the following kitchen equipment is used for baking?
Salamander
Oven
Steamer
Boiler
Correct answer is B
No explanation has been provided for this answer.
Colander is an equipment used for
Straining
Dripping
Cooling
Sieving
Correct answer is A
No explanation has been provided for this answer.
Bain marie is a kitchen equipment used for
Keeping food warm
Slicing and dicing
Refrigerating
Defrosting
Correct answer is A
No explanation has been provided for this answer.
Type of deep fryer
Grill that heats from above
Conical kitchen equipment
Equipment that heats from below
Correct answer is B
No explanation has been provided for this answer.