Flatware for à la carte table laying include
Joint fork, joint knife and fish fork
Joint fork, side knife and fish knife
Fish fork, fish knife and side knife
Fish fork, joint knife and fish knife
Correct answer is C
No explanation has been provided for this answer.
An appropriate tool for tasting food while cooking is a
Teaspoon
Wooden spoon
Tablespoon
Dessert spoon
Correct answer is A
No explanation has been provided for this answer.
The function of food accompaniment is to
Improve the flavour of the food
Show the standard of the establishment
Serve as hors d'oeuvre
Attract more customers
Correct answer is A
No explanation has been provided for this answer.
In menu planning, some of the objectives are to ensure
Customer satisfaction, profit making and continuity
Customer welfare, high profit and good environment
Staff happiness and good environment
Customer satisfaction and staff happiness
Correct answer is A
No explanation has been provided for this answer.
The waiter that oversees services in the lounge is called
Chef d'etage
Chef de sale
Maitre d'hotel
Commis de range
Correct answer is D
No explanation has been provided for this answer.