Catering craft practice Questions
Question 211:
From the options below, the most important table accompaniment is ____________
- A Cruet set
- B Roll basket
- C Tooth pick
- D Butter dish
Question 212:
Julienne is a French term for a type of ____________
- A Vegetable cut
- B Cream
- C Bread
- D Table wine
Question 213:
Which of the following nuts is mostly used in pastries and confectionery?
- A Peanut
- B Cashew
- C Walnut
- D Almond
Question 214:
The main objective of industrial catering is to ____________
- A Satisfy workers
- B Maximize profit
- C Maintain staff health
- D Provide good service
Question 215:
The floor steward is the personnel responsible for ____________
- A Maintenance procedure
- B House keeping
- C Food service
- D Room service