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Question 1 Report
A person who mixes and serves alcoholic beverages at a bar is known as
Question 2 Report
Which of the following officers receives guests at the entrance to the restaurant?
Answer Details
Question 3 Report
Menu for diabetic patients should have little quantity of
Question 4 Report
Cellulose is the
Question 5 Report
Exit signs are automatically activated during
Question 6 Report
'Carte du jour' means menu
Question 7 Report
Colander is an equipment used for
Question 9 Report
Welfare catering is found in
Question 11 Report
To make a good tea,
Question 12 Report
The main objective of menu planning is to
Question 13 Report
Buffet service is a
Question 14 Report
Hospitality industry belongs to
Question 17 Report
One of the functions of carbohydrates is to provide the body with
Question 18 Report
Julienne is a french term meaning
Question 19 Report
Lamb is an example of
Question 20 Report
Bain marie is a kitchen equipment used for
Question 21 Report
Personal hygiene practices include
Question 22 Report
Which of the following describe croutons?
Question 23 Report
Safety rules must be observed by
Question 25 Report
Accident may be caused by
Question 26 Report
Which of the following reasons can be regarded as a marketing tool for menu?
Answer Details
Question 27 Report
The best way to preserve vegetable is to
Question 28 Report
Burns and scalds are examples of accidents caused by
Question 29 Report
Which of the following kitchen equipment is used for baking?
Question 31 Report
In case of electric shock, first
Question 32 Report
"Do not run in the kitchen", is a safety regulation to prevent
Question 33 Report
Which of the following is a threat to hospitality industry operation?
Question 34 Report
Wine is a product of
Question 35 Report
When working with knives, keep them
Question 36 Report
Water, foam, powder, carbon and wet chemicals are examples of
Question 37 Report
One of the most important usefulness of the menu is for the guest to be aware if it contains
Question 39 Report
Which of the following is a key food and beverage service personnel?
Question 40 Report
When holding the knife in the kitchen, it must always be pointed
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