
A. To understand the importance of the menu in planning of work for the preparation of food
B. to plan and adopt a logic approach to the basic preparaton required
C. to realize the need for the application of efficient working methods in order to achieve job success
D. None of the above
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A. wall rack
B. wall rack
C. closed cupboard
D. cabinet
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A. knife and spoon
B. cooker and sink
C. saucepan and spoon
D. cooking dishes and bowl
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A. to keep the kitchen warm
B. to deal with fumes and smells
C. to increase the intensity of light
D. to increase the cooking temperature
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A. warm yellow tube
B. warm blue tube
C. warm white tube
D. warm green tube
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A. meal
B. menu
C. food
D. diet
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A. provide the day's meal for the guest
B. provide healthy meal for the guest
C. provide delicious meal for the guest
D. provide guest's need
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A. buffet
B. table d hote
C. compilation of meal
D. a lacarte
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A. development
B. ailment
C. growth
D. secretion
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A. appealing and stimulating
B. colourful and appetizing
C. attractive and varied
D. stimulating and delicious
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