Catering & Craft Practice — 2003

One distinctive features of banquet menu is

The term burnishing refers to a method of cleaning

Which of the following options describes croutons?

Herring is a type of

Hazardous materials in catering establishment includes

The type of menu that offers two or more dishes at a fixed price is known as

Provin a yeast dough means

The cured flesh of a pig is known as

The catering service that provides pre-booked foods and drinks on a large scale is called

The type of service where food is served into a customer's plate from a trolley is called

Orange and tangerine are examples of

What is menu ?

Periwinkles can be described as small sea

The personnel in charge of a particular number of tables is the

Cmmis de range acts on the instructions of the

A la carte is a menu

A salamander is a kitchen equipment that heats from

Distraction during food service can lead to

Another name for cuisine is

Bread rolls are accompaniments for

A catering staff with symptoms  of cold should avoid

An appropriate knife for cutting vegetables into different shapes is a

When the kitchen floor is wet and slippery, it is important to

Which of the following is one of the responsibilities of the head waiter?

Menu presentation is very important because it can

For proper care and maintenance of kitchen equipment , it is important to

An overworked caterer is likely to suffer from

The dark-coloured meat from poultry is derived from the

Cardiopulmonary resuscitation is a first aid treatment given to a person that is

In calculating the total cost of a menu, it is necessary to analyze

A means of extinguishing fire in a catering establishment is to

The purpose of forecasting restaurant sales is to

canapes are examples of

What is the difference between an omelette pan and a frying pan ?

When serving beverages, tray should be carried

An example of aperitif is

A teenage that had diarrhea after eating contaminated food at a party was suffering from

Which of the following nutrients should be mostly considered when planning meals for adolescents?

The chief mineral salts in green vegetables are

In catering establishments, sales are most likely increased by

Cube of fried or toasted bread served with soup is called

The most suitable type of hospitality industry for tourist in transit is

Coarsely chopped vegetables used for stock making is known as

The last meal of the day is known as

An essential factor for prompt delivery of catering services is the

A five star hotel is an example of

Potato chips are blanched before frying in order to

Cutting equipment should be washed and rinsed with

which of the following is a key food and beverages service personnel

The cutlery used for fork buffet are fork and

Water, foam, powder, carbon and wet chemicals are examples of

A first aid box should contain

A chance guest in a hotel is a customer who has come to lodge

The fundamental difference between prison and hotel catering is that

A kitchen equipment that must be used in air tight condition is

In menu planning, knowledge of the source of commodities is essential because of

A fruitarian is a type of vegetarian who eats

The term appetizer means

In catering establishments, wounds are best covered with

Burns and scalds are examples of accidents caused by

The degree of flavour and bitterness of coffee is a function of its

The measurement 1m x 1m of linen is suitable for a

The appropriate method for frying foods that are meant to have a ball shape is

in a restaurant, arretez is the term used to

Kitchen profit refers to the difference between food cost and

In the process of taking a customer's order, the right thing to do is to

The appropriate base for soup preparation is

When planning menu for school children, nutrients that should be mostły considered include

A menu card is displayed at

When taking orders, a cover is identified with the

Essential considerations prior to planning a menu include

A broiler is best used for cooking

In the kitchen, scald is caused by

A bain-marie is best used for

From the options below, the most important table accompaniment is

Julienne is a French term for a type of

Which of the following nuts is mostly used in pastries and confectionery?

The main objective of industrial catering is to

The floor steward is the personnel responsible for

In catering services, portion control means

The provision of food, drinks and fuel for travellers in transit is an example o

Proving a yeast dough means

An example of a back-of-the-house staff is a

The term canape indicates

The process of inhibiting harmful bacteria from growing in food is

To avoid touching nose when handling food is an aspect of

A tea urn is mainly used for serving

Fillet of fish cut in strips are called

Which of the following is a table accompaniment?

The cutlery used for buffet are

The purpose of forecasting restaurant sales is to

The first and last courses of a classic menu sequence are

The process of designing diets in which all the nutrients are present in the right proportion is called

The waiter that oversees services in the lounge is called

In menu planning, some of the objectives are to ensure

The function of food accompaniment is to

An appropriate tool for tasting food while cooking is a

Flatware for à la carte table laying include

A general convention in the service of wine is that

The process of receiving and storing items in the kitchen is achieved by

An appropriate method of cooking suya is

Class A fire outbreak involves

An improper first aid treatment of burns is to

Catering operations require a combination of

The act of placing a "No smoking" sign in public areas is to

In the food and beverage service, a waiter's docket is a tool for

n the restaurant, a table accompaniment that is always available is

A suitable accompaniment for grilled fish is

If 5kg of beef is used to prepare beef stroganoff for 40 customers, how many kilograms of beef will be used to prepare same for 6 customers?

Bicarbonate of soda is used to clean salamander because it

A suitable cleaning agent for kitchen floor is

A suitable equipment for microwave cooking should be made of

In catering establishment, what does a statement show?

When floors are wet and slippery, it is important to

Which of the following beverages are best served cold?

As a source of protein, fish is

The food and beverage personnel that takes food order in the dining area is called

Venison is suitable for a low cholesterol diet because its fat is mainly

Examples of catering services that rely on low margins but high volume of sales are

When is the best time to send out invoice to customers?

A fire blanket is an example of

In bill presentation, a wine check is coloured

The fleshy sweet product of a plant is called

When the word "assaisonner" is used in the kitchen, the chef wants the

An advantage of using standardized recipes includes

A restaurant staff responsible for clearing tables onto trolleys is

While working, it is prohibited for food handlers to touch

The diagram in Fig. 1 is an example of

The type of catering illustrated in Fig. 2 is

A common characteristic of both types of catering in Figs.1 and 2 is that they

Sweet dishes served as a last course are called

Fried and acidic foods are inappropriate for a person suffering from

Cream caramel is an example of

One of the factors that influence the choice of cooking equipment is

In a catering establishment, accidents may be caused by

A suitable type of milk for an overweight person is

The purpose of portioning in a catering establishment is to

An example of a non-alcoholic beverage is

A steamer cools with

Which of the following factors affects menu planning?

Welfare catering can be popularly found in

The purpose of stock taking is to

A conical strainer is used for

The utensils in Fig. 3 are most useful in the preparation of

The appropriate utensil for 'egg wash' is labelled

Which of the utensils is used for portioning mashed potatoes?

Addition of syrup to fruit juice changes it to a

As a health and safety precaution in a catering establishment, an open wound should always be

Which of the following reasons will make mayonnaise curdle during preparation?

Find the total cost of 17 plates of jollof rice at N550.00 per plate.

Vegetable salad is a suitable accompaniment for

Soft and juicy poultry meat is best obtained from

The main purpose ofa menu card is to serve as

The cooking method that is applicable to all the food items in Fig. 4 is

Which of the food items are suitable for steaming?

Fillet, plate, tail and leg are types of cut from the food item labelled

Breast and drumstick are obtained from the food labelled

In which of the following scenarios is a first aider mostly needed?

Organization of kitchen operations is mostly influenced by the

To make potato chips, the potatoes are best cut into

Fresh fruits and nuts are generally known as

The term catering means

Hotel,brothel, motel and guest house are exampls of a

Sea catering is an example of

Accommodation in catering means

Cream caramel is a type of

It is necessary to hang meat to

Which of the following is a fruit-based spirit?

Stout, ale, larger and port are examples of

Event management connotes

Which of the following can cause accident in the kitchen?

Which of the following should be avoided when planning menu?

Which of the following must be considered prior to planning menu?

Brunch is the meal consumed between

Which of the following do children require more than adults?

An example of a large fixed equipment in the kitchen is

A Kitchen equipment that saves time and energy is referred to as

Windows in the kitchen should be screened to prevent

The use of gloves to remove cooking pots from the fire is to prevent

In which of the following can excessive loss of blood be prevented by holding the points together?

Carrying out customer check in and out of a hotel is the main duty of a

Which of the following gives the characteristic flavour in herbs?

Bread rolls are usually served with

Which of the following is the best method for cooking bean pudding?

Blanching means

In menu structure, which of the following complements the image and purpose of the establishment?

Which of the following factors should be mainly considered when planning a balanced menu?

Knowledge of the sources of commodities is essential in menu because of

Which of the following is extracted by the hood on the cooking ranges?

Boiler is best used for

Which of the following is a system that emphasizes the use of utensils, waiters and chef?

The commercial catering establishments are traditionally known for

Portion control means

The correct service of coffee or tea is to

When serving beverages, carry tray

In calculating the total cost of a menu, it is necessary to analyze

Which of the following is important in the maintenance of kitchen equipment?

Tea menu is a

Sweetened and flavoured spirits are known as

Cocktails are

A person who mixes and serves alcoholic beverages at a bar is known as

The bishop in the restaurant is a

Buffet service is a

Which of the following reasons can be regarded as a marketing tool for menu?

Menu presentation is very important because it can

One of the most important usefulness of the menu is for the guest to be aware if it contains

One distinctive feature that banquet menu has is

Accident may be caused by

When holding the knife in the kitchen, it must always be pointed

Safety rules must be observed by

Exit signs are automatically activated during

Burns and scalds are examples of accidents caused by

Water, foam, powder, carbon and wet chemicals are examples of

Which of the following is a threat to hospitality industry operation?

In case of electric shock, first

Which of the following foods contains only one nutrient?

Cellulose is the

One of the functions of carbohydrates is to provide the body with

Lamb is an example of

Hospitality industry belongs to

Welfare catering is found in

Julienne is a french term meaning

When working with knives, keep them

"Do not run in the kitchen", is a safety regulation to prevent

Which of the following describe croutons ?

Personal hygiene practices include

The best way to preserve vegetable is to

Which of the following is a key food and beverage service personnel?

Which of the following officers receives guests at the entrance to the restaurant?

A la carte is a popular menu term meaning

To make a good tea,

Wine is a product of

A salamander is a/ an

Bain marie is a kitchen equipment used for

Colander is an equipment used for

Which of the following kitchen equipment is used for baking?

The main objective of menu planning is to

'Carte du jour' means menu

Menu for diabetic patients should have little quantity of

The term appetizer means

cyclical means menus that

Which of the following are essential considerations prior to planning a menu?

Hospitality industry is an example of

Catering establishment is known for its service delivery along with the

What do you understand by the term " hospitality "?

A sauce is a liquid which has been thickened by

Which of the following is very important for the successful operations in the hospitality industry?

What is a menu? it is a

Which of the following reasons is regarded as a marketing tool for menu?

The term " plat du jour " means

To quickly heat a food substance by dipping or immersing it in boiling water for about 3 -5 minutes is

Self-service is a form of service found mainly in

A cruet set consists of

Red wines are served

Shery is a type of

Which of the following relates to hospitality?

Which of the following is a component of hospitality industry

Cooking food in a tightly covered pan with a small amount of liquid for a long time is referred to

Menu presentation is very important because it can

Language used in menu should be simple to understand so that the guest can

Catering trade emerges from the commonly practice of

Which of the following catering establishments subsidizes the price of food to staff for productivity?

All cuttings in the kitchen is usually done on the

When a family is invited into an inn, it is an act of

A la carte table laying consists of fish plate

Which of the following is a type of commercial catering establishment?

An aesthetically appealing environment in a hotel is put in a place by

All catering utensils used in preparation and serving of food should be extremely

Someone who works in the front office of a hotel is called a

Suet means the

Flambe is an example of

A la carte means

One of the points to consider when choosing small equipment is

An example of mechanical kitchen equipment that saves energy is

An equipment that is used for toasting and baking in kitchen is

The wine waiter is known as

For proper maintenance and cleaning, most equipment in the kitchen require

Maitre d'hotel is known as

The menu where two or more dishes are given at a fixed price is known as

The service staff are known as

In catering craft practice, hospitality entails

A catering service where food and beverage provision is restricted to members only is called

An example of a large fixed equipment in the kitchen is

A fo0d and beverage personnel responsible for serving alcohol is the

The application of moist heat on starch grains results in

An ideal bar equipment for combining ingredients that will not blend by stirring is a

Le citron in English means

A stimulant served to customers to give a pause within a meal is referred to as

Threats to the hospitality industry include

The team of staff working in the dining room is called

Which of the following is a table accompaniment?

A concentrated sweet fruit flavoring beverage that is not used as a drink is called

The diagram illustrates a cooking process. study it and answer the question below. The method of cooking illustrated in the diagram is

The diagram illustrates a cooking process. study it and answer the question below. The method can be classified as

Riz pillaf aux champignons is a French dish which means

The hood on a cooking range extracts

One of the duties of a control clerk is to

Unwanted particles in dry flour can be removed with a

For durability, a kitchen sink should be made from

A type of menu that has a fixed number of courses is referred to as

cafe complet involves the service of coffee with

The reason food handlers should keep their hair covered is to

The main purpose of a thermostat in a refrigerator is to

Multiplication of kitchen pests is encouraged by

The first place a guest enters in a hotel is the

Mrs A was served her first course at a laid table. Afterwards, she served herself coleslaw from the buffet table. The type of service applied is called

In order to retain the colour of vegetables before freezing, they should be

An importance of the menu is for the guests to be aware of

If the total cost of a dish is ₦1,200 and 40% gross profit is to be maintained, the dish must be sold at

The function of vegetable salad in a main dish is as

The diagram is a type of signage. Study it and answer the question below. The sign indicates no

The diagram is a type of signage. Study it and answer the question below. The diagram is an example of

The diagram is a type of signage. Study it and answer the question below. What is the appropriate colour for the part marked Y in the diagram?

The diagram is a type of signage. Study it and answer the question below. The purpose of displaying the sign in public places is to

The best cuts of meat for preparing meals for a malnourished child are

Below is a list of combination of dishes. Study it and answer the question below. I. Egg sauce with boiled plantain II. Fish stew with rice and beans III. Cheese stew with spaghetti IV. Beans cake with porridge The appropriate combination for a vegan is

Below is a list of combination of dishes. Study it and answer the question below. I. Egg sauce with boiled plantain II. Fish stew with rice and beans III. Cheese stew with spaghetti IV. Beans cake with porridge Which of the following combinations is suitable for a lacto- ovo-vegetarian?

In which of the following services would cutlery be laid at the beginning of each course ?

The breakfast menu in which the service of fish and beef is most appropriate is

What is the main function of a bain marie ?

The type of menu that offers the same dishes everyday is

An area of study that specializes on provision of foods and drinks is

When a restaurant predicts its expected guest based on room, count, it is known as

A kitchen equipment that could be used for toasting and baking is a/an

Anchovy is a type of

Transferring bacteria from contaminated to uncontaminated foods via hands is known as .

The term that describes the thickness of flour mixture is

Sommelier is also referred to as

The term pane means

Lamb is a rich source of

A burn is an accident that could be caused by hot

Another name for hot cupboard is hot

Venison refers to

What is another name for hors d'oeuvre ?

Caviar is obtained from

The unique features of à la carte menu include

In food and beverage establishment, safety rules must be observed by

The difference between selling price and cost price of a dish is known as

In order to maintain a refrigerator at peak efficiency, it should be defrosted

The right procedure for making tea is to

The meat obtained from old hens is usually

Cash discount is allowed in consideration of

A cover is incomplete without a

The key characteristics of table d'hôte menu is that

Kitchen windows should be screened to prevent

Languages used in menu should be simple so that guests can

The catering industry consists of tangible and intangible elements such as

Fresh wounds must be covered with

A waiter should serve food to guests from the

When planning menu for pregnant women, it is important to avoid the use of

For a hospitality industry to flourish, the most important operational combinations are

The major vitamin in citrus fruit is

As a cleaning and maintenance procedure, most kitchen equipment require

During cooking in a microwave oven, food is cooked

An accompaniment for mousses and pates is

The operation of hospitality industry in Nigeria began with the arrival of the

Formation of blisters at the site of scalds and burns can be arrested by the application of

The personnel who prepares and serves cocktail is known as

Which of the following should be observed in a fire outbreak

Which of the following is not a segment of the hospital industry?