When planning menu for pregnant women, it is important to avoid the use of
- A. Honey
- B. Flour
- C. Meat
- D. Alcohol
A waiter should serve food to guests from the
- A. left side with the left hand
- B. right side with the left hand
- C. left side with the right hand
- D. right side with the right hand
Fresh wounds must be covered with
- A. Bandage
- B. Cotton wool
- C. Fresh lint
- D. Water proof dressing
The catering industry consists of tangible and intangible elements such as
- A. food, drinks and atmosphere
- B. food, drinks and production
- C. food, atmosphere and customer
- D. food, customer and production
Languages used in menu should be simple so that guests can
- A. Seek assistance
- B. Comprehend it
- C. Eat quickly
- D. Pay in full
Kitchen windows should be screened to prevent
- A. Smoke from escaping
- B. Entry of insects
- C. Hot air from escaping
- D. Heavy ray of light
The key characteristics of table d’hôte menu is that
- A. The choice is unlimited
- B. This choice is limited
- C. The waiting time is long
- D. Each dish is priced separately
Cash discount is allowed in consideration of
- A. Regular patronage
- B. Longtime patronage
- C. Credit patronage
- D. Prompt payment
The meat obtained from old hens is usually
- A. Tough
- B. Soft
- C. Juicy
- D. Tender
The right procedure for making tea is to
- A. put tea and water in a jug and heat
- B. brew tea with boiling water
- C. pour warm water over tea
- D. pour cold water over tea and top with hot water
In order to maintain a refrigerator at peak efficiency, it should be defrosted
- A. daily
- B. weekly
- C. fortnightly
- D. monthly
The difference between selling price and cost price of a dish is known as
- A. net profit
- B. gross profit
- C. total sales
- D. cost plus
In food and beverage establishment, safety rules must be observed by
- A. chefs and barmen
- B. barmen and stewards
- C. stewards and chefs
- D. barmen, chefs and stewards.
The unique features of à la carte menu include
- A. fixed price and good food
- B. joint price and good food
- C. individual price and many choices
- D. unfixed price and limited choices
What is another name for hors d’oeuvre?
- A. First course
- B. Second course
- C. Third course
- D. fourth course
Venison refers to
- A. a type of meat
- B. meat of a deer
- C. a type of fish
- D. meat of a rabbit
Another name for hot cupboard is hot
- A. pan
- B. cubicle
- C. plate
- D. basin
A burn is an accident that could be caused by hot
- A. iron
- B. oil
- C. water
- D. food
Lamb is a rich source of
- A. carbohydrate
- B. mineral
- C. vitamins
- D. protein