Other questions in this quiz

2. what is a ladel used for?

  • serving soups or sauces
  • peeling vegtables
  • whisking or whipping

3. which system do most catering buisnesses use for food hygiene risk assessments?

  • ACCPA
  • HACCP
  • HSE
  • CHAPS

4. what is the responsibility of the head chef

  • greeting customers
  • planning the menu
  • setting tables

5. what is the lowest temperature you should hold hot food?

  • 63 degrees
  • -18 degrees
  • 5 degrees
  • 75 degrees

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