A la carte table laying consists of fish plate
- A. joint knife and soup spoon
- B. fish fork and joint knife
- C. fish knife and fish fork
- D. joint knife and fish knife
When a family is invited into an inn, it is an act of
- A. catering
- B. hospitality
- C. outdoor catering
- D. school catering
All cuttings in the kitchen is usually done on the
- A. sink
- B. table
- C. chopping board
- D. hard surface
Which of the following catering establishments subsidizes the price of food to staff for productivity?
- A. School catering
- B. Restaurant catering
- C. Hotel catering
- D. Industrial catering
Catering trade emerges from the commonly practice of
- A. cuisine
- B. hospitality
- C. housing
- D. restaurant
Language used in menu should be simple to understand so that the guest can
- A. ask for assistance
- B. fully comprehend it
- C. cat quickly
- D. spend lavishly
Menu presentation is very important because it can
- A. mar sales as a result of negative guest/staff interaction
- B. mar sales as a result of positive guest/staff interaction
- C. cause unpleasantness if carefully done
- D. cause distraction among customers
Cooking food in a tightly covered pan with a small amount of liquid for a long time is referred to
- A. braising
- B. grilling
- C. poaching
- D. stewing
Which of the following is a component of hospitality industry
- A. Theatre
- B. Entertainment
- C. Art works
- D. Presentation
Which of the following relates to hospitality?
- A. Cordial reception
- B. Good relationship
- C. Dancing
- D. Sports
Shery is a type of
- A. table wine
- B. fortified wine
- C. adulterated wine
- D. sparkling wine
Red wines are served
- A. chilled
- B. frozen
- C. room temperature
- D. at hot temperature
A cruet set consists of
- A. salt, pepper and mustard
- B. sauce, mayonnaise and monosodium glutamate
- C. salt, monosodium glutamate and mayonnaise
- D. sauce, mustard and pepper
Self-service is a form of service found mainly in
- A. restaurants
- B. bar
- C. cafeteria
- D. lounges
To quickly heat a food substance by dipping or immersing it in boiling water for about 3 -5 minutes is
- A. blanching
- B. dripping
- C. draining
- D. boiling
The term “plat du jour” means
- A. a meal at a fixed price
- B. special dish of the day
- C. cooked to order
- D. food on a plate
Which of the following reasons is regarded as a marketing tool for menu?
- A. It enables interaction between the waiter and the customers
- B. It is always attractive and handy
- C. It is easy to read and understand
- D. it allows for advance knowledge of price and list of items
What is a menu? it is a
- A. food taken by customers
- B. list of delicious and attractive foods
- C. list of available foods and their prices
- D. food taken by the rich and their families
Which of the following is very important for the successful operations in the hospitality industry?
- A. goods
- B. weather
- C. climate
- D. environment
A sauce is a liquid which has been thickened by
- A. roux
- B. stock
- C. broth
- D. vegetable
What do you understand by the term “hospitality“?
- A. Assisting to make people get well
- B. Hospital services for sick people
- C. Generous reception and entertainment of guests
- D. The process of rendering hospital services