Washing vegetables
Keeping food hot
Basting meat
Keeping food fresh
Correct answer is B
No explanation has been provided for this answer.
In the kitchen, scald is caused by
Hot soup
Hot saucepan
Heated oven
Open fire
Correct answer is A
No explanation has been provided for this answer.
A broiler is best used for cooking
Small cuts of fish
Large quantity of cereal
Large quantity of meat
Small cuts of vegetable
Correct answer is A
No explanation has been provided for this answer.
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.