Catering craft practice Questions
Question 206:
When taking orders, a cover is identified with the ____________
- A Menu card
- B Centre piece
- C Napkin fold
- D Table number
Question 207:
Essential considerations prior to planning a menu include ____________
- A Cost factor, location and customers.
- B Staff strength, publicity and location.
- C Customer and publicity
- D Staff strength and location
Question 208:
A broiler is best used for cooking ____________
- A Small cuts of fish
- B Large quantity of cereal
- C Large quantity of meat
- D Small cuts of vegetable
Question 209:
In the kitchen, scald is caused by ____________
- A Hot soup.
- B Hot saucepan
- C Heated oven.
- D Open fire
Question 210:
A bain-marie is best used for ____________
- A Washing vegetables
- B Keeping food hot
- C Basting meat
- D Keeping food fresh