43
Threats to the hospitality industry include
- A. location and tradition
- B. terrorism
- C. Seminar and workshop
- D. competition
44
A stimulant served to customers to give a pause within a meal is referred to as
- A. soup
- B. sorbet
- C. salad
- D. releve
45
46
An ideal bar equipment for combining ingredients that will not blend by stirring is a
- A. hawthorn strainer
- B. boston shaker
- C. mixing glass
- D. cocktail shaker
47
The application of moist heat on starch grains results in
- A. caramelization
- B. dextrinization
- C. gelatinization
- D. coagulation
48
A fo0d and beverage personnel responsible for serving alcohol is the
- A. demi chef
- B. sommelier
- C. table cleaner
- D. carver
49
An example of a large fixed equipment in the kitchen is
- A. cooking pan
- B. chopping board
- C. hot cupboard
- D. deep fryer
50
A catering service where food and beverage provision is restricted to members only is called
- A. club catering
- B. industrial catering
- C. ship catering
- D. airline catering
51
In catering craft practice, hospitality entails
- A. prompt service
- B. adequate diet
- C. cordial reception
- D. good relationship