43
which of the following is a key food and beverages service personnel
- A. chef
- B. waiter
- C. bellman
- D. receptionist
44
Cutting equipment should be washed and rinsed with
- A. soap and cold water
- B. soap and warm water
- C. detergent and warm water
- D. detergent and cold water
45
Potato chips are blanched before frying in order to
- A. speed up frying
- B. make it crispy
- C. add flavour
- D. improve taste
46
A five star hotel is an example of
- A. outdoor catering
- B. welfare catering
- C. industrial catering
- D. commercial catering
47
An essential factor for prompt delivery of catering services is the
- A. production
- B. customer
- C. season
- D. economy
48
The last meal of the day is known as
- A. dinner
- B. luncheon
- C. supper
- D. brunch
49
Coarsely chopped vegetables used for stock making is known as
- A. julienne
- B. jardiniere
- C. concasse
- D. mire poix
50
The most suitable type of hospitality industry for tourist in transit is
- A. motel
- B. hotel
- C. guest house
- D. public house
51
Cube of fried or toasted bread served with soup is called
- A. brioche
- B. croutons
- C. croissants
- D. marzipan