442
Cmmis de range acts on the instructions of the
- A. restaurant manager
- B. head waiter
- C. chef de sale
- D. station waiter
443
The personnel in charge of a particular number of tables is the
- A. head waiter
- B. waiter/waitress
- C. station waiter
- D. restaurant manager
444
Periwinkles can be described as small sea
- A. clamps
- B. turtles
- C. snails
- D. fish
445
What is menu?
- A. The food ordered by a customer
- B. A list of delicacies in a restaurant
- C. A list of available foods and their prices
- D. The special delicacy of the day
446
Orange and tangerine are examples of
- A. citrus fruits
- B. acidic fruits
- C. stone fruits
- D. soft fruits
447
The type of service where food is served into a customer’s plate from a trolley is called
- A. family service
- B. assisted service
- C. plate service
- D. gueridon service
448
The catering service that provides pre-booked foods and drinks on a large scale is called
- A. popular catering
- B. welfare catering
- C. restaurant catering
- D. banquet catering
449
The cured flesh of a pig is known as
- A. boar
- B. pork
- C. bacon
- D. lard
450
Provin a yeast dough means
- A. letting it rest
- B. cutting it back
- C. allowing it to double in size
- D. kneading it till it is soft
451
The type of menu that offers two or more dishes at a fixed price is known as
- A. a la carte
- B. carte du jour
- C. table d' hote
- D. plat du jour
452
Hazardous materials in catering establishment includes
- A. chemical substance
- B. food waste
- C. kitchen waste
- D. alcoholic beverages
453
Herring is a type of
- A. oily fish
- B. shell fish
- C. white fish
- D. lean fish
454
Which of the following options describes croutons?
- A. Dice of chicken
- B. Cubes of cake in wine
- C. Cubes of toasted bread
- D. Cuts of fish
455
The term burnishing refers to a method of cleaning
- A. glasses
- B. cutlery
- C. plates
- D. cruets
456
One distinctive features of banquet menu is
- A. Large crowd
- B. prior arrangement
- C. indoor activity
- D. outdoor activity