Catering craft practice Questions
Question 126:
It is necessary to hang meat to ____________
- A Increase leanness.
- B Enable blood-to congeal
- C Increase flavour and tenderness
- D Facilitate jointing
Question 128:
Stout, ale, larger and port are examples of ____________
- A Liquor
- B Beer
- C Liqueur
- D Spirit
Question 129:
Event management connotes ____________
- A Prior fixed arrangement
- B Food and beverage arrangement
- C Arrangement without conclusion
- D Arrangement to be concluded after the events
Question 130:
Which of the following can cause accident in the kitchen?
- A Disorderliness
- B High concentration
- C Flat floor
- D Bright light bulbs