Which of the following is extracted by the hood on the cooking ranges?
Smoke, fumes and heat
Heat, flavour and smoke
Aroma, heat and flavour
Heat, smoke and aroma
Correct answer is A
No explanation has been provided for this answer.
Knowledge of the sources of commodities is essential in menu because of
Ethical influences
Economical influences
Individual influences
International influences
Correct answer is C
No explanation has been provided for this answer.
Which of the following factors should be mainly considered when planning a balanced menu?
Foods in season
Ease of preparation
Equipment to use
Time of the meal
Correct answer is A
No explanation has been provided for this answer.
In menu structure, which of the following complements the image and purpose of the establishment?
Length
Language
Design
Presentation
Correct answer is D
No explanation has been provided for this answer.