The term pane means
- A. cheese sauce
- B. hollandaise sause.
- C. chopped, floured and sauted
- D. floured, egged and crumbled
Sommelier is also referred to as
- A. apprentice waiter
- B. station waiter
- C. wine waiter
- D. head waiter
The term that describes the thickness of flour mixture is
- A. Watery
- B. texture
- C. consistency
- D. droopy
Transferring bacteria from contaminated to uncontaminated foods via hands is known as .
- A. food poisoning.
- B. cross contamination
- C. food infection
- D. self contamination
Anchovy is a type of
- A. oily fish
- B. lean fish
- C. white fish
- D. flat fish
A kitchen equipment that could be used for toasting and baking is a/an
- A. oven
- B. salamander
- C. broiler
- D. steamer
When a restaurant predicts its expected guest based on room, count, it is known as
- A. rate of return
- B. marketing
- C. guest forecast
- D. servicing
An area of study that specializes on provision of foods and drinks is
- A. hospitality
- B. tourism
- C. catering
- D. leisure
The type of menu that offers the same dishes everyday is
- A. table d'hote menu.
- B. specialty menu
- C. à la carte menu.
- D. static menu.
(a) The table below is a four-day three-course menu plan. Use the listed dishes to complete the table. Egg custard, Cream caramel, Escalope of beef with fried rice, Cream of onion soup, Grilled chicken with jollof rice, Beef sauce with vegetable stew and pounded yam, Pineapple turnover, Consomme royale, Tomato salad, Chicken soup, Fruit salad, Fish stew with boiled rice and plantain.
| 1st Course | 2nd Course | 3rd Course | |
| Day 1 | |||
| Day 2 | |||
| Day 3 | |||
| Day 4 |
(b) State the other names for first course and third course.
First Course:……………
Third Course:…………..
(a) State two first aid treatment each for burns and knife cut.
(b) State the class of fire that results from each of the following materials: (i) Gas: (ii) Metal: (iii) Wood: (iv) Cooking oil:
(a) Give two examples of water boilers for tea and coffee making.
(b) State six uses of a service salver.
(a) List five varieties of dishes offered in a full breakfast menu
(b) State three steps in the process of crumbling down in Catering.
(a) List three moist methods of cooking. (b) State five general rules to observe while frying.
(a) State one use of the following kitchen utensils (i) sieve (ii) colander (iii) egg slicer (iv) chopping board
(b) Give the meaning of the following French terms (i) carte du jour (ii) Au jour (iii) Poulet (iv) Croutons
(a) List three types of fortified wine
(b) State five factors that influence the taste and quality of wine
(a) Itemise two types of shell fish
(b) Explain the three classes of fish
(a) List two security risks in the catering industry
(b) State four responsibilities of an employer regarding safety of workers
(c) List two classes of fire
(a) State the use of each of the following items on a dining table. (i) Place card (ii) Wine list (iii) Napkin
(b)i List the two classes of table service (ii) Give one example of any one of the classes listed in 2(b)(i).
(c) List two types of spoons used in the service area.
(a) Identify the type of menu illustrated in the diagram
(b) State three characteristics of the type of menu
(c) Highlight two methods of cooking used in the menu
(d) Itemise two food nutrients that can be sourced from the menu
What is the main function of a bain marie?
- A. Washing vegetables
- B. Keeping foods hot
- C. Basting meat
- D. Cooking food