Catering Craft Practice Past QuestionsQuestion 126:It is necessary to hang meat to ____________ A. Increase leanness. B. Enable blood-to congeal C. Increase flavour and tenderness D. Facilitate jointing Question 127:Which of the following is a fruit-based spirit? A. Champagne B. Brandy C. Schnapps D. Gin Question 128:Stout, ale, larger and port are examples of ____________ A. Liquor B. Beer C. Liqueur D. Spirit Question 129:Event management connotes ____________ A. Prior fixed arrangement B. Food and beverage arrangement C. Arrangement without conclusion D. Arrangement to be concluded after the events Question 130:Which of the following can cause accident in the kitchen? A. Disorderliness B. High concentration C. Flat floor D. Bright light bulbs |
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