WorksheetsIntroduction to Kitchen Operation & Commercial Cookery
Total questions: 10
Worksheet time: 13mins
Manakah antara berikut BETUL berkenaan table d'hote menu:-
Which of the following is TRUE regarding table d’hote menu:-
Fixed price for one course only
Fixed menu
Offers choice (rather limited) and charged at a fixed price for the whole menu
Popular for festive occasions like Majlis Berbuka Puasa
Menu ini mengelakkan pembaziran yang banyak berbanding a la carte menu.
This type of menu also avoids excessive wastage compared to a la carte menu.
Manakah antara berikut merupakan sesuai dengan penyataan di atas?
Based on the above statement, which of the following best indicates the statement?
A la carte menu
Table d’hote menu
Russian service
Buffet
Senaraikan 3 ciri yang berkaitan dengan table d'hote menu.
List 3 points indicates table d’hote menu.
Apakah definisi buffet?
What is the definition of buffet?
Manakah antara berikut merupakan susunan yang betul untuk menghidang menu table d'hote?
Which if the following is the right sequence to served food in table d’hote menu
Appetizer -> Soup -> Main course
Appetizer -> Main Course -> Soup -> Beverages
Appetizer -> Soup -> Entrée -> Dessert -> Beverages
Appetizer -> Entrée -> Soup -> Beverages
Kepebagaian makanan yang bersaiz kecil, satu gigitan yang dihidangkan sebelum makanan berat untuk meningkatkan dan menarik selera makanan.
Any small, bite-sized food served before meal to whet and excite the palate.
Manakah antara berikut sesuai dengan penyataan di atas?
Which of the following answer based described the following statement:-
Appetizer
Soup
Main course
None of the above
Manakah antara berikut salah berkenaan pembuka selera?
Which if the following is false regarding appetizer?
A food or drink served usually before a meal to stimulate the appetite
Food presentation to make the food more interesting and give attraction for customer
Flavorful liquid, usually thickened, used to season, flavor and enhanced other foods
None of the above
Senaraikan bahan yang boleh digunakan untuk pembuka selera.
List down the ingredients that can be used as an appetizer.
Manakah antara berikut merupakan jenis pembuka selera?
Which of the following is the types if appetizer?
Cold appetizer
Hot appetizer
Entrée
Hors d’oeuvres
Apakah nama jabatan yang terdapat di dalam hotel terkemuka yang bertanggungjawab dalam membuat pembuka selera yang bersuhu sejuk?
What is the name of a section in a large hotel that responsible in the production of cold appetizer?
Garde Manger
Poison
Entremetier
None of the above
