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Question 1 Report
Welfare catering is found in
Question 3 Report
Menu for diabetic patients should have little quantity of
Question 4 Report
Buffet service is a
Question 5 Report
In case of electric shock, first
Question 6 Report
One of the functions of carbohydrates is to provide the body with
Question 7 Report
When holding the knife in the kitchen, it must always be pointed
Question 8 Report
Exit signs are automatically activated during
Question 9 Report
Lamb is an example of
Question 10 Report
One of the most important usefulness of the menu is for the guest to be aware if it contains
Question 11 Report
Which of the following is a key food and beverage service personnel?
Question 12 Report
Safety rules must be observed by
Question 13 Report
Burns and scalds are examples of accidents caused by
Question 14 Report
The main objective of menu planning is to
Question 15 Report
Which of the following officers receives guests at the entrance to the restaurant?
Answer Details
Question 16 Report
A person who mixes and serves alcoholic beverages at a bar is known as
Question 18 Report
'Carte du jour' means menu
Question 21 Report
Bain marie is a kitchen equipment used for
Question 22 Report
To make a good tea,
Question 24 Report
Water, foam, powder, carbon and wet chemicals are examples of
Question 25 Report
Wine is a product of
Question 26 Report
Which of the following describe croutons?
Question 28 Report
Which of the following reasons can be regarded as a marketing tool for menu?
Answer Details
Question 29 Report
Colander is an equipment used for
Question 30 Report
Personal hygiene practices include
Question 31 Report
When working with knives, keep them
Question 32 Report
Which of the following kitchen equipment is used for baking?
Question 33 Report
Hospitality industry belongs to
Question 35 Report
Cellulose is the
Question 36 Report
The best way to preserve vegetable is to
Question 37 Report
Julienne is a french term meaning
Question 38 Report
Accident may be caused by
Question 39 Report
"Do not run in the kitchen", is a safety regulation to prevent
Question 40 Report
Which of the following is a threat to hospitality industry operation?
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