Catering craft practice Questions
Question 81:
Bain marie is a kitchen equipment used for ____________
- A Keeping food warm
- B Slicing and dicing
- C Refrigerating
- D Defrosting
Question 83:
Which of the following kitchen equipment is used for baking?
- A Salamander
- B Oven
- C Steamer
- D Boiler
Question 84:
The main objective of menu planning is to ____________
- A Deliver quality service to the customers
- B Increase profit for the owner
- C Attract customers
- D Encourage staff