An example of a non-alcoholic beverage is
Liqueur
Grenadine
Larger
Stout
Correct answer is B
No explanation has been provided for this answer.
The purpose of portioning in a catering establishment is to
Limit the quality of food cooked
Manage the serving equipment used
Control the quantity of food served
Increase the number of customers served
Correct answer is C
No explanation has been provided for this answer.
A suitable type of milk for an overweight person is
Condensed milk
Skimmed milk
Dried milk
Whole milk
Correct answer is B
No explanation has been provided for this answer.
In a catering establishment, accidents may be caused by
High demand
Too much work
Excessive haste
High temperature
Correct answer is C
No explanation has been provided for this answer.
One of the factors that influence the choice of cooking equipment is
Hire purchase option
Ease of disposal
Ease of use
Product flow
Correct answer is C
No explanation has been provided for this answer.