(a) State three duties of the head chef in a hotel.
(b) State five responsibilities of members in a catering team.
Cocktails are
- A. mixed or long drinks
- B. mixed or short drinks
- C. sharp or hot drinks
- D. mellow or cool drinks
Sweetened and flavoured spirits are known as
- A. liquor
- B. gin
- C. liqueurs
- D. ale
Tea menu is a
- A. simple menu
- B. light menu
- C. heavy menu
- D. complex menu
Which of the following is important in the maintenance of kitchen equipment?
- A. Wipe with brine solution
- B. Wipe with powdered abrasive
- C. Clean once a month
- D. Careful usage and periodic checks
In calculating the total cost of a menu, it is necessary to analyze
- A. food cost, labour cost and overhead cost
- B. material cost, operation cost and labour cost
- C. food cost and food price
- D. gross cost and labour cost
When serving beverages, carry tray
- A. at waist level with right hand under the tray
- B. at shoulder level with left hand under the tray
- C. by the side
- D. to the front
The correct service of coffee or tea is to
- A. warm mug before serving
- B. warm the tea or coffee into cold cup
- C. serve tea and coffee cold
- D. serve tea and coffee hot
Portion control means
- A. to reduce food given out
- B. equal quantity of food served
- C. to increase profit
- D. using spoon to dish food
The commercial catering establishments are traditionally known for
- A. profit operations
- B. Food preparations
- C. Training people
- D. Satisfying guests
Which of the following is a system that emphasizes the use of utensils, waiters and chef?
- A. Hotel
- B. Catering
- C. Hospitality
- D. School
Boiler is best used for
- A. small cuts. of vegetable
- B. large quantity of fruits
- C. large quantity of food items
- D. small cuts of meat
Which of the following is extracted by the hood on the cooking ranges?
- A. Smoke, fumes and heat
- B. Heat, flavour and smoke
- C. Aroma, heat and flavour
- D. Heat, smoke and aroma
Knowledge of the sources of commodities is essential in menu because of
- A. ethical influences
- B. economical influences
- C. individual influences
- D. international influences
Which of the following factors should be mainly considered when planning a balanced menu?
- A. Foods in season
- B. Ease of preparation
- C. Equipment to use
- D. Time of the meal
In menu structure, which of the following complements the image and purpose of the establishment?
- A. Length
- B. Language
- C. Design
- D. Presentation
Blanching means
- A. cutting of vegetables
- B. quick dip in boiling water
- C. putting fresh beef on fire
- D. drying of vegetables
Which of the following is the best method for cooking bean pudding?
- A. Grilling
- B. poaching
- C. Steaming
- D. Roasting
Bread rolls are usually served with
- A. seasonings
- B. sweets
- C. sauce
- D. soups
Which of the following gives the characteristic flavour in herbs?
- A. Pollen grains
- B. Flower buds
- C. Macerated oils
- D. Essential oils
Carrying out customer check in and out of a hotel is the main duty of a
- A. receptionist
- B. house keeper
- C. attendant
- D. house porter