Self-service is a form of service found mainly in
- A. restaurants
- B. bar
- C. cafeteria
- D. lounges
To quickly heat a food substance by dipping or immersing it in boiling water for about 3 -5 minutes is
- A. blanching
- B. dripping
- C. draining
- D. boiling
The term “plat du jour” means
- A. a meal at a fixed price
- B. special dish of the day
- C. cooked to order
- D. food on a plate
Which of the following reasons is regarded as a marketing tool for menu?
- A. It enables interaction between the waiter and the customers
- B. It is always attractive and handy
- C. It is easy to read and understand
- D. it allows for advance knowledge of price and list of items
What is a menu? it is a
- A. food taken by customers
- B. list of delicious and attractive foods
- C. list of available foods and their prices
- D. food taken by the rich and their families
Which of the following is very important for the successful operations in the hospitality industry?
- A. goods
- B. weather
- C. climate
- D. environment
A sauce is a liquid which has been thickened by
- A. roux
- B. stock
- C. broth
- D. vegetable
What do you understand by the term “hospitality“?
- A. Assisting to make people get well
- B. Hospital services for sick people
- C. Generous reception and entertainment of guests
- D. The process of rendering hospital services
Catering establishment is known for its service delivery along with the
- A. attractive environment
- B. technological know how
- C. customers
- D. owner
Hospitality industry is an example of
- A. service industry
- B. hospital industry
- C. fashion industry
- D. craft industry
Which of the following are essential considerations prior to planning a menu?
- A. Cost factor, location, type of customers
- B. The owner, the press and location
- C. Cost factor, location and the press
- D. Location, staff union and the owner
cyclical means menus that
- A. are compiled to cover a given period of time
- B. are compiled in cycles of time
- C. go through different cycles
- D. are arranged in cycles
(a) List four non-alcoholic beverages.
(b) State four reasons for bitter taste in the making of coffee.
(c) List four methods of making coffee.
(a) State four factors to consider before planning menu.
(b) List four types of menu.
(c) State two reasons why people eat out.
(a) List four small equipment used in pastry making.
(b) State four ways of caring for a refrigerator.
(c) List four materials used in making kitchen equipment.
(a) Mention four kitchen staff.
(b) State four factors that can make kitchen working area comfortable.
(c) List four cleaning materials used in the kitchen.
(a) Explain accommodation sector of the hospitality industry,
(b) List four service staff.
(c) (i) List four nutrients. (ii) Give two food sources each of any two nutrients listed in (c)(i) above.
(a) Explain the term welfare catering
(b) List four departments/sections in a hotel.
(c) State four characteristics of the hospitality industry.
The term appetizer means
- A. a small portion of food that stimulate appetite
- B. cold and hot soup on the menu
- C. dishes made from various ingredients
- D. a side dish that stimulate appetite.
Menu for diabetic patients should have little quantity of
- A. vitamins
- B. minerals
- C. fat and oil
- D. carbohydrates
‘Carte du jour’ means menu
- A. with a cart
- B. of the day
- C. for the party
- D. with juice