FPP6

FPP6

Professional Development

8 Qs

quiz-placeholder

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FPP6

FPP6

Assessment

Quiz

Hospitality and Catering

Professional Development

Practice Problem

Hard

Created by

KIKASO KALINGU

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8 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The following are classification of soups except?

STOCKS

CLEAR SOUPS

BROTHS

PUREES

2.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

The following are types of sauces except?

bechamel

veloute

espagnole

roux

3.

FILL IN THE BLANK QUESTION

1 min • 1 pt

A list of dishes available for sale in a restaurant is called?

4.

FILL IN THE BLANK QUESTION

1 min • 1 pt

A dish taken at the end of a meal is called

5.

FILL IN THE BLANK QUESTION

1 min • 1 pt

It guides a chef to prepare dishes

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The following are types of pasta except?

Spaghetti

Fusilli

Chowder

Ravioli

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The following are methods of cooking meat except?

Grilling

Fermenting

Boiling

Baking

8.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The following are common types of cheese except?

Brie

Cheddar

Gouda

Chutney