Catering craft practice Questions
Question 111:
The commercial catering establishments are traditionally known for ____________
- A Profit operations
- B Food preparations
- C Training people
- D Satisfying guests
Question 112:
Portion control means ____________
- A To reduce food given out
- B Equal quantity of food served
- C To increase profit
- D Using spoon to dish food
Question 113:
The correct service of coffee or tea is to ____________
- A Warm mug before serving
- B Warm the tea or coffee into cold cup
- C Serve tea and coffee cold
- D Serve tea and coffee hot
Question 114:
When serving beverages, carry tray
- A At waist level with right hand under the tray
- B At shoulder level with left hand under the tray
- C By the side
- D To the front
Question 115:
In calculating the total cost of a menu, it is necessary to analyze
- A Food cost, labour cost and overhead cost
- B Material cost, operation cost and labour cost
- C Food cost and food price
- D Gross cost and labour cost