The function of vegetable salad in a main dish is as
- A. a garnish
- B. a filler
- C. an appetizer
- D. a dessert
If the total cost of a dish is ₦1,200 and 40% gross profit is to be maintained, the dish must be sold at
- A. ₦480
- B. ₦720
- C. ₦1,680
- D. ₦2,600
An importance of the menu is for the guests to be aware of
- A. food allergies
- B. food boosters
- C. cooking methods
- D. serving methods
In order to retain the colour of vegetables before freezing, they should be
- A. blanched
- B. pickled
- C. stewed
- D. steamed
Mrs A was served her first course at a laid table. Afterwards, she served herself coleslaw from the buffet table. The type of service applied is called
- A. specialised service
- B. gueridon service
- C. assisted service
- D. silver service
The first place a guest enters in a hotel is the
- A. bar
- B. restaurant
- C. lounge
- D. foyer
Multiplication of kitchen pests is encouraged by
- A. food waste lying around
- B. washing off used plates
- C. mopping the kitchen floor
- D. Sterilizing kitchen linen
The main purpose of a thermostat in a refrigerator is to
- A. retain ice
- B. control temperature
- C. regulate air
- D. keep the light on
The reason food handlers should keep their hair covered is to
- A. appear neat to customers
- B. fulfil legal requirements
- C. keep customers happy
- D. maintain hygiene rules
cafe complet involves the service of coffee with
- A. continental breakfast menu
- B. full breakfast menu
- C. croissants only
- D. bread rolls only
A type of menu that has a fixed number of courses is referred to as
- A. table d'hote
- B. plat du jour
- C. a la carte
- D. carte de jour
For durability, a kitchen sink should be made from
- A. Stainless steel
- B. ceramic
- C. wrought iron
- D. aluminium
Unwanted particles in dry flour can be removed with a
- A. colander
- B. hawthorn strainer
- C. conical strainer
- D. sieve
One of the duties of a control clerk is to
- A. keep record of customers coming into the hotel
- B. account for every dish leaving the kitchen
- C. give a cost of all the dishes
- D. regulate the recruitment of staff
The hood on a cooking range extracts
- A. heat, smoke and aroma
- B. perspiration, flavour and odour
- C. smoke, flavour and aroma
- D. heat, odour and perspiration
Riz pillaf aux champignons is a French dish which means
- A. braised rice with cheese
- B. braised rice with mushroom
- C. fried rice with mushroom
- D. fried rice with cheese
The diagram illustrates a cooking process. study it and answer the question below.
The method can be classified as
- A. dry cooking
- B. moist cooking
- C. radiation cooking
- D. microwave cooking
The diagram illustrates a cooking process. study it and answer the question below.
The method of cooking illustrated in the diagram is
- A. boiling
- B. steaming
- C. poaching
- D. sous vide
A concentrated sweet fruit flavoring beverage that is not used as a drink is called
- A. juice
- B. squash
- C. punch
- D. syrup
Which of the following is a table accompaniment?
- A. port glass
- B. ash tray
- C. fish fork
- D. milk jug
The team of staff working in the dining room is called
- A. restaurant brigade
- B. station waiter
- C. waiting team
- D. restaurant team