43
The purpose of forecasting restaurant sales is to
- A. predict staffing recruitment
- B. predict labour cost percentage
- C. calculate food cost percentage
- D. calculate sales projection
44
The cutlery used for buffet are
- A. fork and dessert spoon.
- B. knife and fork
- C. dessert spoon and knife.
- D. fork and teaspoon
45
Which of the following is a table accompaniment?
- A. Menu card
- B. Silver ware
- C. Croutons
- D. Cayenne
46
Fillet of fish cut in strips are called
- A. darnes
- B. suprêmes
- C. goujons.
- D. steaks.
47
A tea urn is mainly used for serving
- A. a large number of people.
- B. a small number of people.
- C. a section of kitchen staff.
- D. at children's party
48
To avoid touching nose when handling food is an aspect of
- A. personal hygiene
- B. kitchen hygiene.
- C. infection control
- D. safe handling
49
The process of inhibiting harmful bacteria from growing in food is
- A. preparation
- B. storage
- C. preservation
- D. hygiene.
50
The term canape indicates
- A. specific garnish for pastry.
- B. pieces of toasted garnished bread.
- C. sliced sausage on a rack.
- D. Russian cake with fruits.
51
An example of a back-of-the-house staff is a
- A. server
- B. security man
- C. bus person
- D. barman
52
Proving a yeast dough means
- A. eliminating air from it
- B. baking it at low temperature
- C. allowing it to double in size
- D. setting the sponge.
53
The provision of food, drinks and fuel for travellers in transit is an example o
- A. mobile catering
- B. outdoor catering.
- C. motorway catering
- D. popular catering