Which of the following foods contains only one nutrient?
- A. egg
- B. apple
- C. sugar
- D. flour
In case of electric shock, first
- A. give the person a glass of water
- B. switch off the current
- C. apply artificial respiration
- D. send for a doctor
Which of the following is a threat to hospitality industry operation?
- A. Teleconferencing
- B. Terrorism
- C. Seminar and workshop
- D. Racism
Water, foam, powder, carbon and wet chemicals are examples of
- A. hospitality equipment
- B. restaurant accessories
- C. housekeeping materials
- D. fire extinguishers
Burns and scalds are examples of accidents caused by
- A. chemicals
- B. heat
- C. sharp objects
- D. suffocation
Exit signs are automatically activated during
- A. events
- B. meetings
- C. emergency
- D. festival
Safety rules must be observed by
- A. chefs only
- B. barmen
- C. stewards
- D. everybody
When holding the knife in the kitchen, it must always be pointed
- A. side ways
- B. downwards
- C. upwards
- D. laterally
Accident may be caused by
- A. excessive haste
- B. too much work
- C. too many customers
- D. high efficiency
One distinctive feature that banquet menu has is
- A. scanty number
- B. prior arrangement
- C. indoor activities
- D. outdoor activities
One of the most important usefulness of the menu is for the guest to be aware if it contains
- A. food allergies
- B. food boosters
- C. health impairers
- D. health allergies
Menu presentation is very important because it can
- A. make sales as a result of negative guest/staff interaction
- B. make sales as a result of positive guest/staff interaction.
- C. cause unpleasantness if not carefully done
- D. cause distraction among customers
Which of the following reasons can be regarded as a marketing tool for menu?
- A. lt enables interaction between the customers and management
- B. It is always attractive and handy
- C. lt is easy to read and understand
- D. It allows for advance knowledge of price and number of items
Buffet service is a
- A. family service
- B. self service
- C. silver service
- D. single point service
The bishop in the restaurant is a
- A. table linen
- B. head waiter
- C. napkin fold
- D. linen fold
A person who mixes and serves alcoholic beverages at a bar is known as
- A. Bar manager
- B. Bar officer
- C. Bar chief
- D. Bar tender
(a) List four types of menu.
(b) State four uses of food accompaniment.
(c) Define the term menu card.
(a) List four methods of food and beverage services.
(b) State four information that is usually found on a wine bottle.
(c) List four types of alcoholic wine.
(a) Define the term poultry.
(b) State four points to consider when choosing poultry.
(c) List four methods that are suitable for cooking poultry.
(a) State one use of each of the following kitchen equipment (i) brain marie, (ii) wooden spoon.
(b) State two ways each in which the following kitchen equipment can be cared for: (i) oven cloth (ii) baking tray (iii) sauce pan.
(a)Define the term food poisoning.
(b) Mention four instances when food handlers should thoroughly wash their hands.
(c) List four parts of the body through which food can be contaminated.