
Indian cooking
Authored by Jimmychefie voilagourmet
Professional Development, Education
Professional Development
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
There are two basic intentions that remain constant whatever the catering policy is.
Reguation and records keeping
Receiving and regulating the suply
Receiving and distribution
Non of the above
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A well-planned layout largely depends on the following requirements:
Ordering, receiving and storage.
Service area.
Pantry or setup section-salads, sandwiches.
All the above
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Information required before beginning the kitchen planning is:
Distributors, land and clients
Pre-processing of raw material such as meats, bakery products.
What type of meal will be offered?
None of the above
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Inadequate kitchen facilities will also adversely effect the
Share holders
Clients
Business
Staffs
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Need thorough_______________ for quality.
Checking and inspection
Receiving and distribution
Stacking and storing
Cleaning and sanitizing
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The following should be available at the receiving are to help in inspection the good.
Cane opener, racks and scales.
Scales, trolleys and thermometer.
Sink, claw hammer and hooks
All the above
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following are problem associations with institutional and Industrial catering
Portion control
Blending nutritional aspect
High standards of cleanliness and sanitation
All of the above
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