The utensils in Fig. 3 are most useful in the preparation of
- A. gravy
- B. roux
- C. soups
- D. pastries
A conical strainer is used for
- A. rinsing potatoes and yams
- B. passing Sauces and soups
- C. draining vegetables
- D. sieving cereals
The purpose of stock taking is to
- A. prevent spoilage
- B. monitor commodities
- C. check customers
- D. prevent theft
Welfare catering can be popularly found in
- A. schools
- B. mining industries
- C. chemical industries
- D. airlines
Which of the following factors affects menu planning?
- A. serving method
- B. ethical influence
- C. educational influence
- D. cooking method
An example of a non-alcoholic beverage is
- A. liquer
- B. grenadine
- C. larger
- D. stout
The purpose of portioning in a catering establishment is to
- A. limit the quality of food cooked
- B. manage the serving equipment used
- C. control the quantity of food served
- D. increase the number of customers served
A suitable type of milk for an overweight person is
- A. condensed milk
- B. skimmed milk
- C. dried milk
- D. whole milk
In a catering establishment, accidents may be caused by
- A. high demand
- B. too much work
- C. excessive haste
- D. high temperature
One of the factors that influence the choice of cooking equipment is
- A. hire purchase option
- B. ease of disposal
- C. ease of use
- D. product flow
Cream caramel is an example of
- A. biscuits
- B. cheese
- C. savouries
- D. sweets
Fried and acidic foods are inappropriate for a person suffering from
- A. diabetes
- B. ulcer
- C. hypertension
- D. anaemia
Sweet dishes served as a last course are called
- A. desserts
- B. appetizers
- C. entreez
- D. savouries
A common characteristic of both types of catering in Figs.1 and 2 is that they
- A. are non-commercial catering
- B. are profit- making catering
- C. serve the same kinds of food
- D. require full restaurant brigade
The type of catering illustrated in Fig. 2 is
- A. school catering
- B. industrial catering
- C. restaurant catering
- D. popular catering
The diagram in Fig. 1 is an example of
- A. air catering
- B. school catering
- C. hospital catering
- D. industrial catering
While working, it is prohibited for food handlers to touch
- A. their ear
- B. their nose
- C. equipment
- D. commodities
A restaurant staff responsible for clearing tables onto trolleys is
- A. table server
- B. table clearer
- C. buffer assistant
- D. station waiter
An advantage of using standardized recipes includes
- A. reduced cooking time.
- B. availability of ingredients.
- C. ease of cooking
- D. conservation of knowledge.
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.