Catering craft practice Questions
Question 186:
Fillet of fish cut in strips are called ____________
- A Darnes
- B Suprêmes
- C Goujons.
- D Steaks.
Question 187:
Which of the following is a table accompaniment?
- A Menu card
- B Silver ware
- C Croutons
- D Cayenne
Question 188:
The cutlery used for buffet are ____________
- A Fork and dessert spoon.
- B Knife and fork
- C Dessert spoon and knife.
- D Fork and teaspoon
Question 189:
The purpose of forecasting restaurant sales is to ____________
- A Predict staffing recruitment
- B Predict labour cost percentage
- C Calculate food cost percentage
- D Calculate sales projection
Question 190:
(a) List four types of milk
(b) List four nutrients found in milk
(c) State four uses of milk in catering
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