Catering craft practice Questions
Question 151:
The process of designing diets in which all the nutrients are present in the right proportion is called ____________
- A Meal planning
- B Menu development
- C Food preparation
- D Experimental cookery
Question 152:
The waiter that oversees services in the lounge is called ____________
- A Chef d'etage
- B Chef de sale
- C Maitre d'hotel
- D Commis de range
Question 153:
In menu planning, some of the objectives are to ensure
- A Customer satisfaction, profit making and continuity
- B Customer welfare, high profit and good environment
- C Staff happiness and good environment
- D Customer satisfaction and staff happiness
Question 154:
The function of food accompaniment is to ____________
- A Improve the flavour of the food
- B Show the standard of the establishment.
- C Serve as hors d'oeuvre
- D Attract more customers
Question 155:
An appropriate tool for tasting food while cooking is a ____________
- A Teaspoon
- B Wooden spoon
- C Tablespoon
- D Dessert spoon