FPP6
Authored by KIKASO KALINGU
Hospitality and Catering
Professional Development
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8 questions
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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?
(a)
4.
FILL IN THE BLANK QUESTION
1 min • 1 pt
A dish taken at the end of a meal is called
(a)
5.
FILL IN THE BLANK QUESTION
1 min • 1 pt
It guides a chef to prepare dishes
(a)
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
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