(a) State five reasons for menu planning in catering.
(b) List six types of menu.
(a) State five points to consider when choosing cooker.
(b) List six measuring equipment used in the catering establishment.
(a) List eight personnel in the food and beverage area.
(b) State two functions each of any two personnel listed in 3{a).
(a) Define the term “paper bag” in cooking.
(b) List six methods of food preparation.
(C) State one reason each for wearing the following kitchen wears: (i) chef hat; (ii) cooks jacket; (ii) neckerchief.
(a) Define the term hospilality
(b) List six methods of food preparation
(c) State five functions of cafering establishnient
The service staff are known as
- A. fire brigade
- B. boys brigade
- C. service brigade
- D. restaurant brigade
The menu where two or more dishes are given at a fixed price is known as
- A. a la carte
- B. carte du juor
- C. table d'hote
- D. plat du jour
Maitre d’hotel is known as
- A. station headwaiter
- B. reception headwaiter
- C. station waiter
- D. head waiter
For proper maintenance and cleaning, most equipment in the kitchen require
- A. brushing and polishing
- B. wipping and mopping
- C. greasing
- D. oiling
The wine waiter is known as
- A. sombre
- B. Sommelier
- C. summerian
- D. summer
An equipment that is used for toasting and baking in kitchen is
- A. an oven
- B. a salamander
- C. a broiler
- D. steamer
An example of mechanical kitchen equipment that saves energy is
- A. rolling pin
- B. kitchen knife
- C. potato peeler
- D. cake tin
One of the points to consider when choosing small equipment is
- A. quality
- B. attraction
- C. appearance
- D. design
A la carte means
- A. menu on a large card with beautiful design
- B. menu ordered in advance
- C. Set menu with a fixed price
- D. menu made to order and individually priced
Flambe is an example of
- A. a cut of flat fish
- B. a cut of young lamb
- C. gueridon cooking
- D. low cost cooking
Suet means the
- A. fat deposits in the kidney region of animals
- B. protein part of the sea foods
- C. carbohydrate deposits of green plant
- D. mineral salts deposits of crayfish
Someone who works in the front office of a hotel is called a
- A. receptionist
- B. manager
- C. house keeper
- D. security man
All catering utensils used in preparation and serving of food should be extremely
- A. attractive to use
- B. cleaned after use
- C. available to use
- D. observed when using them
An aesthetically appealing environment in a hotel is put in a place by
- A. housekeeping department
- B. restaurant department
- C. kitchen department
- D. bar department
Which of the following is a type of commercial catering establishment?
- A. School catering
- B. Hotel catering
- C. Prison catering
- D. Welfare catering