A tea urn is mainly used for serving
- A. a large number of people.
- B. a small number of people.
- C. a section of kitchen staff.
- D. at children's party
To avoid touching nose when handling food is an aspect of
- A. personal hygiene
- B. kitchen hygiene.
- C. infection control
- D. safe handling
The process of inhibiting harmful bacteria from growing in food is
- A. preparation
- B. storage
- C. preservation
- D. hygiene.
The term canape indicates
- A. specific garnish for pastry.
- B. pieces of toasted garnished bread.
- C. sliced sausage on a rack.
- D. Russian cake with fruits.
An example of a back-of-the-house staff is a
- A. server
- B. security man
- C. bus person
- D. barman
Proving a yeast dough means
- A. eliminating air from it
- B. baking it at low temperature
- C. allowing it to double in size
- D. setting the sponge.
The provision of food, drinks and fuel for travellers in transit is an example o
- A. mobile catering
- B. outdoor catering.
- C. motorway catering
- D. popular catering
(a) Expiain the term cocktail in catering.
(b) List four types of cocktails.
(c) State four factors that influence the quality of wine.
(a) State four causes of accidents in the kitchen.
(b) List four items found in a first aid box.
(c)State two importance of kitchen hygiene.
State four functions of each of the following kitchen Personnel. (a) Head Chef; (b) Second Chef.
(a) Mention four foods that are prepared and kept in the chill room
(b) List four conditions of fish.
(c) State four needs that customers seek to satisfy in catering industries.
Explain the following types of catering establishments: (a) Transport catering (b) Institutional catering; (c) Hospital catering; (d) Industrial catering.
The diagram above is a table accompaniment. Study it and answer question 1.
(a) identify the object in the diagram above. (b) State two places where.the object could be placed during food service. (c) List four food items that could be stored in the object. (d) State the use of the object in the diagram above. (é) List four materials for making the object in the diagram above.
In catering services, portion control means
- A. reduction of served food
- B. Small quantity served food
- C. Serving small portion of food
- D. serving with small spoon
The floor steward is the personnel responsible for
- A. maintenance procedure
- B. house keeping
- C. food service
- D. room service
The main objective of industrial catering is to
- A. satisfy workers
- B. maximize profit
- C. maintain staff health
- D. provide good service
Which of the following nuts is mostly used in pastries and confectionery?
- A. peanut
- B. cashew
- C. walnut
- D. almond
Julienne is a French term for a type of
- A. vegetable cut
- B. cream
- C. bread
- D. table wine
From the options below, the most important table accompaniment is
- A. cruet set
- B. roll basket
- C. tooth pick
- D. butter dish
A bain-marie is best used for
- A. washing vegetables
- B. keeping food hot
- C. basting meat
- D. keeping food fresh
In the kitchen, scald is caused by
- A. hot soup.
- B. hot saucepan
- C. heated oven.
- D. open fire