Catering craft practice Questions
Question 56:
Personal hygiene practices include ____________
- A Washing of hands before and after handling foods
- B Wearing fashionable clothes with neck chain
- C Using expensive deodorants and perfumes
- D Wearing of gold teeth and tattooing
Question 57:
The best way to preserve vegetable is to ____________
- A Grill
- B Roast
- C Freeze
- D Refrigerate
Question 58:
Which of the following is a key food and beverage service personnel?
- A Chef de cuisine
- B Commis de rang
- C Bellman
- D Receptionist
Question 59:
Which of the following officers receives guests at the entrance to the restaurant?
- A Reception headwaiter
- B Manager
- C Receptionist
- D Station headwaiter
Question 60:
A la carte is a popular menu term meaning
- A Fixed price, good food
- B Good price, good food
- C Individual price, many choices
- D Unfixed price, many options