Catering craft practice Questions
Question 181:
An example of a back-of-the-house staff is a ____________
- A Server
- B Security man
- C Bus person
- D Barman
Question 182:
The term canape indicates ____________
- A Specific garnish for pastry.
- B Pieces of toasted garnished bread.
- C Sliced sausage on a rack.
- D Russian cake with fruits.
Question 183:
The process of inhibiting harmful bacteria from growing in food is ____________
- A Preparation
- B Storage
- C Preservation
- D Hygiene.
Question 184:
To avoid touching nose when handling food is an aspect of ____________
- A Personal hygiene
- B Kitchen hygiene.
- C Infection control
- D Safe handling
Question 185:
A tea urn is mainly used for serving ____________
- A A large number of people.
- B A small number of people.
- C A section of kitchen staff.
- D At children's party