Catering craft practice Questions
Question 131:
Which of the following should be avoided when planning menu?
- A Special days
- B Price range
- C Size of establishment
- D Repetition of ingredient
Question 132:
Which of the following must be considered prior to planning menu?
- A Location of the establishment
- B Task in formal menu preparation
- C Writing menu
- D Excellent cooks
Question 133:
Brunch is the meal consumed between
- A Lunch and dinner
- B Breakfast and supper
- C Lunch and supper
- D Breakfast and lunch
Question 134:
Which of the following do children require more than adults?
- A Energy-giving foods
- B Regulatory foods
- C Protective foods
- D Body building foods
Question 135:
An example of a large fixed equipment in the kitchen is ____________
- A Gas cylinder
- B Microwave oven
- C Hot cupboard
- D Work table