43
The type of catering illustrated in Fig. 2 is
- A. school catering
- B. industrial catering
- C. restaurant catering
- D. popular catering
44
The diagram in Fig. 1 is an example of
- A. air catering
- B. school catering
- C. hospital catering
- D. industrial catering
45
While working, it is prohibited for food handlers to touch
- A. their ear
- B. their nose
- C. equipment
- D. commodities
46
A restaurant staff responsible for clearing tables onto trolleys is
- A. table server
- B. table clearer
- C. buffer assistant
- D. station waiter
47
An advantage of using standardized recipes includes
- A. reduced cooking time.
- B. availability of ingredients.
- C. ease of cooking
- D. conservation of knowledge.
48
When the word “assaisonner” is used in the kitchen, the chef wants the
- A. meat seasoned.
- B. vegetables cut.
- C. soup cooked.
- D. food dished.
49
The fleshy sweet product of a plant is called
- A. sprout
- B. bulb
- C. pod
- D. fruit
50
In bill presentation, a wine check is coloured
- A. red
- B. pink
- C. white
- D. green
51
A fire blanket is an example of
- A. fire-fighting equipment.
- B. lighting equipment
- C. fire prevention
- D. flambéing equipment.