Boiler is best used for
- A. small cuts. of vegetable
- B. large quantity of fruits
- C. large quantity of food items
- D. small cuts of meat
Which of the following is extracted by the hood on the cooking ranges?
- A. Smoke, fumes and heat
- B. Heat, flavour and smoke
- C. Aroma, heat and flavour
- D. Heat, smoke and aroma
Knowledge of the sources of commodities is essential in menu because of
- A. ethical influences
- B. economical influences
- C. individual influences
- D. international influences
Which of the following factors should be mainly considered when planning a balanced menu?
- A. Foods in season
- B. Ease of preparation
- C. Equipment to use
- D. Time of the meal
In menu structure, which of the following complements the image and purpose of the establishment?
- A. Length
- B. Language
- C. Design
- D. Presentation
Blanching means
- A. cutting of vegetables
- B. quick dip in boiling water
- C. putting fresh beef on fire
- D. drying of vegetables
Which of the following is the best method for cooking bean pudding?
- A. Grilling
- B. poaching
- C. Steaming
- D. Roasting
Bread rolls are usually served with
- A. seasonings
- B. sweets
- C. sauce
- D. soups
Which of the following gives the characteristic flavour in herbs?
- A. Pollen grains
- B. Flower buds
- C. Macerated oils
- D. Essential oils
Carrying out customer check in and out of a hotel is the main duty of a
- A. receptionist
- B. house keeper
- C. attendant
- D. house porter
In which of the following can excessive loss of blood be prevented by holding the points together?
- A. burns
- B. scalds
- C. cuts
- D. falls
The use of gloves to remove cooking pots from the fire is to prevent
- A. burns
- B. puncture
- C. cut
- D. Scalds
Windows in the kitchen should be screened to prevent
- A. smoke from escaping
- B. entry of insects
- C. bad odour
- D. aroma from getting out
A Kitchen equipment that saves time and energy is referred to as
- A. electrical cooking device
- B. labour saving device
- C. cooking range
- D. food processor
An example of a large fixed equipment in the kitchen is
- A. gas cylinder
- B. microwave oven
- C. hot cupboard
- D. work table
Which of the following do children require more than adults?
- A. Energy-giving foods
- B. Regulatory foods
- C. Protective foods
- D. Body building foods
Brunch is the meal consumed between
- A. lunch and dinner
- B. breakfast and supper
- C. lunch and supper
- D. breakfast and lunch
Which of the following must be considered prior to planning menu?
- A. Location of the establishment
- B. Task in formal menu preparation
- C. Writing menu
- D. Excellent cooks
Which of the following should be avoided when planning menu?
- A. Special days
- B. Price range
- C. Size of establishment
- D. Repetition of ingredient
Which of the following can cause accident in the kitchen?
- A. Disorderliness
- B. High concentration
- C. Flat floor
- D. Bright light bulbs
Event management connotes
- A. prior fixed arrangement
- B. food and beverage arrangement
- C. arrangement without conclusion
- D. arrangement to be concluded after the events