Q1 Catering operations in which profitability is the primary concern is
Q2 Cappuchino is a type of
Q3 Various methods of egg preparation include
Q4 The vitamin responsible for the slightly greenish tint to an egg white is
Q5 An example of pastry is
Q6 Establishments whose primary obligation is the well-being and care of their customers are
Q7 The two types of catering establishments are and
Q8 The provides food, drinks and in some cases accommodation for people
Q9 The sector of the hospitality industry concerned with the
preparation and serving of food and beverages quickly for immediate sale
to the customer for consumption either on or off the premises is called
Q10 Kneading is a term used in
Q11 A type of yeast bread is
Q12 The primary functions of herbs, spices and condiments in food are __, and
Q13 The protein requirement for infants and young children of age 4-6yrs is
Q14 Herbs, spices and condiments can be classified into two main groups as and
Q15 The two main types of hospitality functions are and
Q16 The metric measure refers to measurement that is based on and
Q17 A mixture of a spirit with one or more ingredients from liqueurs, fruit juice, fortified wines, eggs, cream is a
Q18 Plant leaves, seed and flowers used for flavouring food are known as
Q19 Beverages that contain some percentage of alcohol are known as
Q20 The metric units for volume measurement are and
Q21 Fortified wines are examples of beverages
Q22 Vegetables are classified for culinary purpose as being either or
Q23 The two broad categories of beverage are and
Q24 Fruit for culinary purposes can be classified into two broad groups namely and
Q25 In fish cuts, those marked as taken from water are
Q26 Examples of milk products include
Q27 For culinary purpose, fish are classified into two major groups namely and
Q28 The white of egg coagulates at about degree Celcius
Q29 The raising agent used in bread making is
Q30 Egg whites are important for their properties
Q31 The preparation of raw and or cooked foods into a wide variety of cold items is referred to as
Q32 The most desirable grade of egg simply for eating as egg is
Q33 The nutritional requirements of human beings vary according to their
Q34 The metric cooking temperatures are expressed in
Q35 About three quarters of the egg weight is
Q36 The reproductive kernel of plant or tree from which they come is the
Q37 The cream that contains not less than 48% milk fat is
Q38 The carbohydrate in milk is called
Q39 The simplest and cheapest drink of all is
Q40 The simplest of all salad dressing is
Q41 The major protein in milk is
Q42 The quality of root vegetables is determined by their and
Q43 The fish that have a protective shell covering are called
Q44 A living organism consisting of an embryo and a store of food enclosed in a protective shell is
Q45 Bay leaves, Celery Seed, Chervil, Chives, Marjoram, Mint are examples of
Q46 The whitish liquid produced from the mammary gland of mammals is
Q47 Coffee is a beverage
Q48 If a piece of white paper placed in the oven for 2 to 3 minutes turns black, it means
Q49 Vegetables can be preserved by
Q50 Eggs are graded according to and
Q51 Savarins are examples of
Q52 9 ounces is equal to
Q53 A dozen of Jumbo-sized egg weighs
Q54 Hotels are examples of
Q55 5ml is exactly equal to
Q56 Catering establishments whose primary function is the provision of food and beverages are
Q57 The service of food and drink at a specific time and place for a given number of people at a known price is called
Q58 Marked difference in tea is according to and
Q59 Establishments sited near motor ways and arterial routes to cater
for the business person who requires an overnight stop for the tourist
who is on a driving holiday is known as
Q60 The richness of cakes depend on the correct proportion of , and to flour
Q61 Chestnut flour is used for:
Q62 The strong fragrant herb used in flavouring salad is:
Q63 The primary quality looked for in food is its:
Q64 The season for apple and banana is:
Q65 The imperial equivalent for 39.37 inches is:
Q66 Leafy vegetables are rich in:
Q67 Curry and thyme are examples of:
Q68 Bay leaves are used mainly for:
Q69 The following are variables in the general market of the commercial catering sector, except:
Q70 The highest volume of measurement in standard measuring spoons is:
Q71 Provision of catering services in air travel is included in the:
Q72 100˚c is equivalent to:
Q73 It is quicker to measure food than to:
Q74 To avoid the discolouration of white soup, the following herb is used:
Q75 One of these is not a method of preserving fruits:
Q76 Industrial catering involves catering for:
Q77 One common feature of the hospitality industry is the need for food to be:
Q78 Bitter leaf is mostly rich in:
Q79 Theme parks, gallaries and theaters are examples:
Q80 Fresh vegetables of top quality are graded as:
Q81 Theme parks, gallaries and theaters are examples:
Q82 One major difference between hotels and restaurants is in the provision of:
Q83 Almond is a type of:
Q84 Resaturants will vary from each other with the:
Q85 The main types of transport catering include:
Q86 The swelling and bursting of starchy grains is as a result of:
Q87 Small cups for dry measure come in not less than:
Q88 Tantalizer, Mr. Biggs and McDonalds are examples of:
Q89 ODC stands for:
Q90 When choosing fruits, consideration should be given to their:
Q91 In measurements, "tbs" stands for:
Q92 The extensive smell and flavour of herbs is as a result of their:
Q93 Apple, pear and melon are examples of:
Q94 Crude fibre has the property of:
Q95 Veronica Anyadanna is the botanical name for:
Q96 If a fluid (ounce) is 28, the fluid (ounces) is:
Q97 Onion is also known as:
Q98 Herbs stimulate the flow of:
Q99 Catering in railway stations is open to:
Q100 One method used in converting measurements to metric is:
Q101 Ginger tea is commonly used to ease:
Q102 Herbs, spices and condiments are:
Q103 An example of institutions where welfare catering is practiced is:
Q104 Six lumps of sugar is equal to approximately:
Q105 Motels/travel lodges are sited near:
Q106 The standard industrial classification classifies the hospitality industry by types of:
Q107 A significant feature of fast food and takeaways is that:
Q108 A written formula for producing a food or
beverage item of specified quality or quantity for use in a particular
establishment is:
Q109 Grams and kilograms are represented by:
Q110 If an anthill oven is hot, a white paper placed in it becomes:
Q111 Bacteria enters milk through:
Q112 To ensure the continuous provision of herbs in the market, majority of herbs are in:
Q113 The major protein in milk is:
Q114 Anise is a strong hot flavoured:
Q115 Rapid growth in the fast food and take away sector was influenced by:
Q116 3½ ounces is approximately:
Q117 The products of the hospitality industry excludes:
Q118 Measurement based on metre and kilograms is the:
Q119 The manager of a private club is appointed by a management committee formed by:
Q120 Which of the following is an aspect of the commercial catering sector: