Catering craft practice Questions
Question 231:
The fundamental difference between prison and hotel catering is that ____________
- A Hotels are run to make profit while
prisons are not - B The number of prisoners usually exceed the number of hotel guests
- C The quality of food provided in hotels is better than that of prisons.
- D The staff strength of hotels is larger than that of prisons.
Question 232:
A kitchen equipment that must be used in air tight condition is ____________
- A Cooking range.
- B Pressure cooker.
- C Deep fryer.
- D Brat pan
Question 233:
In menu planning, knowledge of the source of commodities is essential because of ____________
- A Ethical influences
- B Economical influences
- C Industrial influences.
- D Technological influences
Question 234:
A fruitarian is a type of vegetarian who eats
- A Fruits, bread, honey and nuts
- B Honey, egg. fruits and olive oil.
- C Fruits, honey, olive oil and nuts
- D Olive oil, nuts, egg and fruits.
Question 235:
The term appetizer means ____________
- A Small portions of food served as starter
- B Cold and hot soup on the menu.
- C Sweet dishes served with the main meal.
- D A side dish served as accompaniment.