Essential considerations prior to planning a menu include
Cost factor, location and customers
Staff strength, publicity and location
Customer and publicity
Staff strength and location
Correct answer is A
No explanation has been provided for this answer.
When taking orders, a cover is identified with the
Menu card
Centre piece
Napkin fold
Table number
Correct answer is D
No explanation has been provided for this answer.
Dining hall and restaurant tables
Hotel rooms and kitchen
Motel rooms and bars
Event halls and reception
Correct answer is A
No explanation has been provided for this answer.
When planning menu for school children, nutrients that should be mostły considered include
Carbohydrate, protein and calcium
Carbohydrate, sodium and fat
Iron, potassium and protein
cium B. Carbohydrate, sodium and fat C. Iron, potassium and protein D. Iron, calcium and potassium
Correct answer is A
No explanation has been provided for this answer.
The appropriate base for soup preparation is
Salsa
Stock
Corn flour
White roux
Correct answer is B
No explanation has been provided for this answer.