A broiler is best used for cooking
- A. small cuts of fish
- B. large quantity of cereal
- C. large quantity of meat
- D. small cuts of vegetable
Essential considerations prior to planning a menu include
- A. cost factor, location and customers.
- B. staff strength, publicity and location.
- C. customer and publicity
- D. staff strength and location
When taking orders, a cover is identified with the
- A. menu card
- B. centre piece
- C. napkin fold
- D. table number
A menu card is displayed at
- A. dining hall and restaurant tables
- B. hotel rooms and kitchen.
- C. motel rooms and bars
- D. event halls and reception.
When planning menu for school children, nutrients that should be mostΕy considered include
- A. carbohydrate, protein and calcium
- B. carbohydrate, sodium and fat
- C. iron, potassium and protein
- D. iron, calcium and potassium
The appropriate base for soup preparation is
- A. salsa
- B. stock
- C. corn flour
- D. white roux
In the process of taking a customer’s order, the right thing to do is to
- A. collect money from the customer
- B. offer the customer water
- C. tell the cook to see the customer
- D. repeat orders to the customer
Kitchen profit refers to the difference between food cost and
- A. gross profit
- B. selling price
- C. net profit
- D. total sale
in a restaurant, arretez is the term used to
- A. cancel an order
- B. make a special order
- C. hurry an order
- D. postpone an order
The appropriate method for frying foods that are meant to have a ball shape is
- A. shallow frying
- B. sauteing
- C. deep frying
- D. braising
The measurement 1m x 1m of linen is suitable for a
- A. slip cloth
- B. buffet cloth
- C. tea cloth
- D. service cloth
The degree of flavour and bitterness of coffee is a function of its
- A. roasting.
- B. brewing.
- C. quantity
- D. infusion
Burns and scalds are examples of accidents caused by
- A. chemicals.
- B. heat
- C. sharp objects
- D. suffocation
In catering establishments, wounds are best covered with
- A. gauze
- B. plaster of paris
- C. waterproof dressing
- D. cotton lint
The term appetizer means
- A. small portions of food served as starter
- B. cold and hot soup on the menu.
- C. sweet dishes served with the main meal.
- D. a side dish served as accompaniment.
A fruitarian is a type of vegetarian who eats
- A. fruits, bread, honey and nuts
- B. honey, egg. fruits and olive oil.
- C. fruits, honey, olive oil and nuts
- D. olive oil, nuts, egg and fruits.
In menu planning, knowledge of the source of commodities is essential because of
- A. ethical influences
- B. economical influences
- C. industrial influences.
- D. technological influences
A kitchen equipment that must be used in air tight condition is
- A. cooking range.
- B. pressure cooker.
- C. deep fryer.
- D. brat pan
The fundamental difference between prison and hotel catering is that
- A. hotels are run to make profit while prisons are not
- B. the number of prisoners usually exceed the number of hotel guests
- C. the quality of food provided in hotels is better than that of prisons.
- D. the staff strength of hotels is larger than that of prisons.
A chance guest in a hotel is a customer who has come to lodge
- A. without prior booking.
- B. just after booking
- C. without luggage.
- D. with family members
A first aid box should contain
- A. iodine, embrocation and syringe.
- B. disinfectant, analgesic tablets and blades.
- C. cotton wool, bandage and dressings.
- D. hydrogen peroxide, soap and chloroquine tablets