Unwanted particles in dry flour can be removed with a
- A. colander
- B. hawthorn strainer
- C. conical strainer
- D. sieve
One of the duties of a control clerk is to
- A. keep record of customers coming into the hotel
- B. account for every dish leaving the kitchen
- C. give a cost of all the dishes
- D. regulate the recruitment of staff
The hood on a cooking range extracts
- A. heat, smoke and aroma
- B. perspiration, flavour and odour
- C. smoke, flavour and aroma
- D. heat, odour and perspiration
Riz pillaf aux champignons is a French dish which means
- A. braised rice with cheese
- B. braised rice with mushroom
- C. fried rice with mushroom
- D. fried rice with cheese
The diagram illustrates a cooking process. study it and answer the question below.
The method can be classified as
- A. dry cooking
- B. moist cooking
- C. radiation cooking
- D. microwave cooking
The diagram illustrates a cooking process. study it and answer the question below.
The method of cooking illustrated in the diagram is
- A. boiling
- B. steaming
- C. poaching
- D. sous vide
A concentrated sweet fruit flavoring beverage that is not used as a drink is called
- A. juice
- B. squash
- C. punch
- D. syrup
Which of the following is a table accompaniment?
- A. port glass
- B. ash tray
- C. fish fork
- D. milk jug
The team of staff working in the dining room is called
- A. restaurant brigade
- B. station waiter
- C. waiting team
- D. restaurant team
Threats to the hospitality industry include
- A. location and tradition
- B. terrorism
- C. Seminar and workshop
- D. competition
A stimulant served to customers to give a pause within a meal is referred to as
- A. soup
- B. sorbet
- C. salad
- D. releve
An ideal bar equipment for combining ingredients that will not blend by stirring is a
- A. hawthorn strainer
- B. boston shaker
- C. mixing glass
- D. cocktail shaker
The application of moist heat on starch grains results in
- A. caramelization
- B. dextrinization
- C. gelatinization
- D. coagulation
A fo0d and beverage personnel responsible for serving alcohol is the
- A. demi chef
- B. sommelier
- C. table cleaner
- D. carver
An example of a large fixed equipment in the kitchen is
- A. cooking pan
- B. chopping board
- C. hot cupboard
- D. deep fryer
A catering service where food and beverage provision is restricted to members only is called
- A. club catering
- B. industrial catering
- C. ship catering
- D. airline catering
In catering craft practice, hospitality entails
- A. prompt service
- B. adequate diet
- C. cordial reception
- D. good relationship
(a) State five points to consider when selecting methods of cooking.
(b) State three reasons for cooking foods.
(a) List eight equipments in the bar.
(b) State four important points in maintenance and care of kitchen equipments.
(a) State four basic information required when recording accident at work.
(b) State four steps to be taken when handling complaints.