Catering Craft Practice Past QuestionsQuestion 6:A sauce is a liquid which has been thickened by A. Roux B. Stock C. Broth D. Vegetable Question 7:Which of the following is very important for the successful operations in the hospitality industry? A. Goods B. Weather C. Climate D. Environment Question 8:What is a menu? it is a A. Food taken by customers B. List of delicious and attractive foods C. List of available foods and their prices D. Food taken by the rich and their families Question 9:Which of the following reasons is regarded as a marketing tool for menu? A. It enables interaction between the waiter and the customers B. It is always attractive and handy C. It is easy to read and understand D. It allows for advance knowledge of price and list of items Question 10:The term "plat du jour" means A. A meal at a fixed price B. Special dish of the day C. Cooked to order D. Food on a plate |
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