Catering craft practice Questions
Question 366:
The hood on a cooking range extracts
- A Heat, smoke and aroma
- B Perspiration, flavour and odour
- C Smoke, flavour and aroma
- D Heat, odour and perspiration
Question 367:
One of the duties of a control clerk is to ____________
- A Keep record of customers coming into the hotel
- B Account for every dish leaving the kitchen
- C Give a cost of all the dishes
- D Regulate the recruitment of staff
Question 368:
Unwanted particles in dry flour can be removed with a ____________
- A Colander
- B Hawthorn strainer
- C Conical strainer
- D Sieve
Question 369:
For durability, a kitchen sink should be made from ____________
- A Stainless steel
- B Ceramic
- C Wrought iron
- D Aluminium
Question 370:
A type of menu that has a fixed number of courses is referred to as ____________
- A Table d'hote
- B Plat du jour
- C A la carte
- D Carte de jour