Q2 A block means arranging the equipment at the middle of the kitchen.
Q3 Another name for kitchen is workshop.
Q4 The Group cause food poisoning because of large numbers of bacteria in the food.
Q5 The Room or plate room contains services necessary for the service meals in a day.
Q6 The
can be defined as a factory where raw food items, and partly or wholly
processed food substances are hygienically prepared and/or cooked for
customers’ service in the restaurants.
Q7 An
instrument used in the science laboratory to enlarge too small objects
to be properly seen through the eye lens is known as
Q8 At the bar, food are displayed while other working materials are behind the counter.
Q9 Animals including man store most of their excess energy in form of
Q10 Are the chemical substances from the food absorbed into the blood stream to provide nourishment needed for our body needs.
Q11 People suffering from are strongly advised to regulate consumption of sugar.
Q12 Food and beverages provide Needed for performing physical activities and muscular activities.
Q13 The food that has been infected by pathogenic organisms such as bacteria, fungi and virus is called food
Q14 Of all the biological molecules, are the most important nutrients to animals including human beings.
Q15 The Prevent invading viruses and bacteria from attacking living organisms.
Q16 The is designated to contain all the items of food and equipment for service of a meal.
Q17 It is the duty of to attend to toilets and lavatories.
Q18 Plates are thicker and heavier than any other plate in the market.
Q19 A is caused by dry heat such as contact of hand with hot metal or heat cooking pot
Q20 Hygiene is defined as science of cleanliness and sanitation.
Q21 is defined as a science of cleanliness and sanitation both to our body and environment.
Q22 The duties of include welcoming customers politely, taking orders and removing used plates.
Q23 The Are biological catalysts that mediate and regulate metabolic processes of the body.
Q24 The regulate metabolic processes.
Q25 is the table cloth used for table laying.
Q26 Vitamins B and C are soluble vitamins.
Q27
Hygiene is a habit of keeping our living and working environment clean
to prevent outbreak of sickness and infectious diseases.
Q28 Should be provided and placed at open locations to allow staff and customers drop their wastes.
Q29 Bacteria are toxic harmful and poisonous organisms which cause food hazards and contamination.
Q30
means anything used in cutting food in the restaurant but is not knife
for cutting meat or yam in the kitchen. E.g. table knife, fish knife
Q31 The dish cook is responsible for cooking foreign dishes already planned by the chef.
Q32 The is the link between the restaurant manager and the staff.
Q33 The Causes food poisoning because they produce toxins into the food.
Q34 The most common Poisoning is lead and zinc.
Q35 in the kitchen are caused by too much haste, slippery floor, collism due to lack of concentrating or carrying heavy load.
Q36 Is very important to allow food smoke to diffuse out and allow in-let of fresh air into the kitchen.
Q37 Chefs cook while the catering Does the administrative work and other paper work in the office.
Q38 A by the wall side means arranging the equipment alongside the wall.
Q39 In management means planning in advance.
Q40 The are the young people learning cooking.
Q41
Area is the place where used plates, cutlery, glasses, silver are
hygienically washed and cleaned and returned to their storage point.
Q42
Is training involving giving instructions, corrections and showing
demonstrations on the best way to do certain duties to achieve
efficiency and satisfactory results.
Q43 Involves the establishment organize a training program for the different categories of its departments’ workers.
Q44 All orders from the restaurants to the kitchen must pass through a middle man known as an
Q45 A is caused by the sharp edge of a knife or of a fan propeller or razor blade due to mishandling
Q46 The placing of equipment by the wall side provides economy of And is more convenient for workers than the central
Q47 are very minute and too small organisms which cannot be visibly seen by two naked eyes.
Q48 is defined as deviation from proper feeding (nutrition) or not having enough to eat
Q49 are chemical compounds which are formed by plants in a process called synthesis.
Q50 The title of a
Manager is someone who is qualified, competent and possesses
accumulated wealth of experience in the restaurant and food service
industry.
Q51 is assorted brands of drinking glasses.
Q52 Cause food poisoning due to large numbers of bacteria producing toxins in the intestine
Q53 Is anything of spoon and fork in the restaurant e.g. soup spoon, table fork
Q54 The kitchen organization is the setup of management staff from top downward
Q55 The Is the overall officer of the staff team in the restaurant.
Q56 A is caused by wet heat such as hot steam or hot vapour.
Q57 When the establishment arranges to send certain categories of
workers to an outside organized training centre like workshops, and
educational course centres, paying a stipulated amount for specific
period of time, it is called
Q58 A card which contains and shows the list of food and beverage available is provided to enable customers make their choice.
Q59 Economically, Is a process whereby money is exchanged for procurement of goods and services?
Q60 Bacteria are non-toxic non-harmful and non-poisonous.
Q61 ________ is a factory where raw food items and partly or wholly
processed food substances are hygienically prepared for customers'
service in a restaurant
Q62 The plate room keeps and maintains item such as the following except
Q63 ______ is a place where varieties of foods are displayed on a counter showcase and self service system is adopted
Q64 The following are methods of proper waste disposal except
Q65 ________ is designed to contain all the items of food and equipment for service area in a catering establishment
Q66 _______ is a sensitive contact point between the food service staff and the food preparation staff
Q67 _______ bacteria are non-toxic and are useful in our human body by assisting in food digestion
Q68 Food hazards in food service area includes
hazards resulting from physical accidents and hazards from ________
contamination
Q69 Group of bacteria present in human hands and other parts of the skin, sore cuts, wound nose is ______
Q70 The attribute a waiter must possess includes all of the following except
Q71 The two methods of placing equipment includes long line by the wall and _________
Q72 ______ is an apartment designed for the main
purpose of serving foods and beverage of choice for both residents and
non-residents guest
Q73 ________ Hotels operate only in the night
Q74 ________ bacteria are toxic, harmful and poisonous organisms which cause food hazards and contamination
Q75 Falls in the kitchen are caused by
Q76 All of the following are important factors to consider when starting a restaurant business except _____
Q77 when organising the restaurant for success,the following should be considered except _____
Q78 Type of social skills involves the following except
Q79 The head cook is also known as ______________
Q80 _______ is a device used to transfer message from caller to receiver
Q81 _________ assist in removing stuffy smoke and allow fresh air inside a kitchen
Q82 _______________ is an example of fat-soluble vitamin
Q83 ________ is a section of service area in a catering establishment
Q84 A training that involves categories of workers
being sent to an organized training centre like workshops is _______
training
Q85 In the flow of work in a kitchen the last stage is ____________
Q86 ________ plates are thick and heavy than any other plate in the market
Q87 _______ are made from particle board, the by-product of softwoods
Q88 ________ is defined as deviation from proper feeding (nutrition) or not having enough to eat
Q89 Upon acceptance of price by the seller a buyer
pays and collects receipts from seller and seller hands over _____ of
article to buyer
Q90 _______ involves the manner and ways of dealing directly with the customer in the restaurant
Q91 _________ has to do with the contamination of
food by bacteria and when eaten it causes illness, diseases such as
vomitting, diarrhoea
Q92 The most important factor to consider in fitting lightning system is that _________ are not reflected
Q93 Types of training includes the following except ________ training
Q94 Reading newspaper, journals or magazines while serving is an indication of lack of ____
Q95 Observation of certain points by a waiter must be taken into consideration when communicating with people except
Q96 ______ muscular activities involves the pressure of force exerted on our body tissues like carrying load, pushing cars
Q97 Drippings is an example of ______ nutrient
Q98 ________ is an exchange of ideas, expression of minds and feelings
Q99 only one of the underlisted is a non-alchoholic beverage
Q100 An accident report form includes all of the following except
Q101 _______ is made of wood and is used to hold all the equipment required by a waiter during service of a meal
Q102 The _______ which are biological catalysts that mediates and regulates metabolic processes of body
Q103 All of the following are types of food poisoning bacteria except _______
Q104 Table ware includes all of the following except
Q105 _______ is an area where assorted snacks are displayed for self-choice
Q106 ________ is a link between the restaurant manger and the staff
Q107 The following are potential hygiene risks in food and service area except
Q108 _______ is responsible for ensuring all necessary duties are performed before services commence
Q109 In starting a restaurant business the process of carrying out a good survey of the location is
Q110 _______ is not commonly regarded as a food in
the ordinary sense of the word but it is nevertheless of very great
importance.
Q111 The need for training in a food and beverage and service area comes as a result of the following except
Q112 China ware which comes in varieties and shapes and sizes includes all of the following except
Q113 The types of food and beverage service area includes all of the following except ________
Q114 The person who controls banquet functions is
Q115 ________ is a centre point between the service area staff and the wash - up staff
Q116 __________ are chemical compounds which are formed by plants by a process called synthesis
Q117 Bacteria distributed from the intestine of humans and animals and found in the soil is ______
Q118 Equipment which are essentially needed in a standard restaurant includes all of the following except
Q119 _________ is responsible for cooking foreign dishes already planned by a chef
Q120 Record keeping in a restaurant is important so as to prevent and discover cheating and ___________