Fillet, plate, tail and leg are types of cut from the food item labelled
I
II
III
IV
Correct answer is B
No explanation has been provided for this answer.
Which of the food items are suitable for steaming?
I and II only
I, II and III only
II and IV only
II, I and IV only
Correct answer is A
No explanation has been provided for this answer.
The cooking method that is applicable to all the food items in Fig. 4 is
Grilling
Tandoori
Frying
Roasting
Correct answer is C
No explanation has been provided for this answer.
The main purpose ofa menu card is to serve as
A means of communication
A means of selling the product
An invitation to the customer
A stimulant to customers' appetite
Correct answer is D
No explanation has been provided for this answer.
Soft and juicy poultry meat is best obtained from
Broiler
Old hen
Ostrich
Guinea fowl
Correct answer is A
No explanation has been provided for this answer.
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