Catering craft practice Questions
Question 201:
(a) List eight food and beverage service personnel.
(b) List eight items required for table setting.
View Answer & ExplanationQuestion 202:
In the process of taking a customer's order, the right thing to do is to ____________
- A Collect money from the customer
- B Offer the customer water
- C Tell the cook to see the customer
- D Repeat orders to the customer
Question 203:
The appropriate base for soup preparation is ____________
- A Salsa
- B Stock
- C Corn flour
- D White roux
Question 204:
When planning menu for school children, nutrients that should be mostły considered include
- A Carbohydrate, protein and calcium
- B Carbohydrate, sodium and fat
- C Iron, potassium and protein
- D Iron, calcium and potassium
Question 205:
A menu card is displayed at ____________
- A Dining hall and restaurant tables
- B Hotel rooms and kitchen.
- C Motel rooms and bars
- D Event halls and reception.