A catering service where food and beverage provision is restricted to members only is called
Responder
(A)
club catering
3
An example of a large fixed equipment in the kitchen is
Responder
(C)
hot cupboard
4
A fo0d and beverage personnel responsible for serving alcohol is the
Responder
(B)
sommelier
5
The application of moist heat on starch grains results in
Responder
(C)
gelatinization
6
An ideal bar equipment for combining ingredients that will not blend by stirring is a
Responder
(D)
cocktail shaker
7
Le citron in English means
Responder
(B)
orange
8
A stimulant served to customers to give a pause within a meal is referred to as
Responder
(B)
sorbet
9
Threats to the hospitality industry include
Responder
(B)
terrorism
10
The team of staff working in the dining room is called
Responder
(C)
waiting team
11
Which of the following is a table accompaniment?
Responder
(D)
milk jug
12
A concentrated sweet fruit flavoring beverage that is not used as a drink is called
Responder
(D)
syrup
13
The diagram illustrates a cooking process. study it and answer the question below.
The method of cooking illustrated in the diagram is
Responder
(A)
boiling
14
The diagram illustrates a cooking process. study it and answer the question below.
The method can be classified as
Responder
(B)
moist cooking
15
Riz pillaf aux champignons is a French dish which means
Responder
(B)
braised rice with mushroom
16
The hood on a cooking range extracts
Responder
(A)
heat, smoke and aroma
17
One of the duties of a control clerk is to
Responder
(B)
account for every dish leaving the kitchen
18
Unwanted particles in dry flour can be removed with a
Responder
(D)
sieve
19
For durability, a kitchen sink should be made from
Responder
(A)
Stainless steel
20
A type of menu that has a fixed number of courses is referred to as
Responder
(A)
table d'hote
21
cafe complet involves the service of coffee with
Responder
(D)
bread rolls only
22
The reason food handlers should keep their hair covered is to
Responder
(D)
maintain hygiene rules
23
The main purpose of a thermostat in a refrigerator is to
Responder
(B)
control temperature
24
Multiplication of kitchen pests is encouraged by
Responder
(A)
food waste lying around
25
The first place a guest enters in a hotel is the
Responder
(D)
foyer
26
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
Responder
(D)
silver service
27
In order to retain the colour of vegetables before freezing, they should be
Responder
(A)
blanched
28
An importance of the menu is for the guests to be aware of
Responder
(A)
food allergies
29
If the total cost of a dish is ₦1,200 and 40% gross profit is to be maintained, the dish must be sold at
Responder
(C)
₦1,680
30
The function of vegetable salad in a main dish is as
Responder
(A)
a garnish
31
The diagram is a type of signage. Study it and answer the question below.
The sign indicates no
Responder
(B)
smoking
32
The diagram is a type of signage. Study it and answer the question below.
The diagram is an example of
Responder
(B)
safety Sign
33
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?
Responder
(B)
red
34
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
Responder
(D)
protect public places
35
The best cuts of meat for preparing meals for a malnourished child are
