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WorksheetsChapter 6 : Kitchen Operation
Total questions: 15
Worksheet time: 5mins
Cooking began about one and half million years ago,when people learned to.....
control fire
eat the vegetables and meats
hunting
survive
Guillaume Tirel also known as...
Travellent
Taillevent
Tuillevent
Traillevent
Marie-Antoine Careme is...
the founder of classical French cuisine
the founder of Kitchen Brigade System
the founder of culinary concept
the founder of classical Italian cuisine
Encik Ali has to oversees the entire operation of the dining room,training and supervising the service staff,organizing seating,selecting the restaurant's menu,cooperating with the chef to finalize daily menus.Who he is ?
Chef De Rang
Demi-Chef De Rang
Maitre D'Hotel
Chef D'etage
The greatest test of a chef's skill is considered to be...
soups
sauces
salads
basic cuttings
All of them was the issues that affect foodservice-access,ACCEPT...
physically challenged
food safety
food-labelling law
social ills
Encik Ahmad store all the raw ingredient in walk-in-freezer.What kind of issue that he managed to prevented ?
prevent cleanliness
prevent the raw ingredient
prevent contamination
prevent food-borne disease
Temperature above ... celcius kills most harmful disease agents.
36
55
57
58
Hazard Analysis Critical Control Point refers to...
correct technique for reducing the possibility of food-borne illness.
basic technique for reducing the possibility of food-borne illness
systematic technique for reducing the possibility of food-borne illness.
new technique for reducing the possibility of food-borne illness
Demi-Chef De Rang also called a ...
back waiter
waiter
waiteress
head waiter
The Kitchen Brigade System also known as ..
brigade de italian
brigade de french
brigade de culinaire
brigade de cuisine
Equal Access is
the standard recipe file is an important factor in menu planning,forecasting and purchasing
guidelines for all restaurants and foodservice facilities in their design and construction for disables
critical role in succesful restaurant operations
guidelines for all business and management facilities in their design and construction for disables
who she is ?
Le Viandier
Catherine De Medice
Catherine De Medici
Ann of Austria
HACCP involve ... basic steps
5
8
6
7
Food Labeling Laws that active in Malaysia is ..
Akta Makanan 1983
Akta Makanan Bersih 1983
Akta Makanan 1985
Peraturan Makanan 1985
