Catering craft practice Questions
Question 286:
What is the difference between an omelette pan and a frying pan?
- A Size and width
- B Length and shape
- C Weight and non-stick surface
- D Size and non-stick surface
Question 287:
When serving beverages, tray should be carried ____________
- A At waist level with the left hand under
- B Above the shoulder with the right hand under
- C At waist level with the right hand under
- D Above the shoulder with the left hand under
Question 289:
A teenage that had diarrhea after eating contaminated food at a party was suffering from ____________
- A Stomach disorder
- B Pathogenic disease
- C Food infection
- D Food poisoning
Question 290:
Which of the following nutrients should be mostly considered when planning meals for adolescents?
- A Protein, vitamins, carbohydrate and minerals
- B Dietary fibre, vitamins and fat and oil
- C Protein, vitamins and fat and oil
- D Dietary fibre, carbohydrates, vitamins and minerals