It is defined as the process of buying the right amount of food at the right time, from the right place and from the right source.

It is the physical movement or transfer of harmful bacteria from one person, object or place to another.

A type of contamination that occurs when contaminated hands handle cooked or ready to eat food.

Which of the following principles is described as the quality of food to be served must be one of the main priorities of the server?

Which of the following statements shows “prompt and courteous service?

This is also called as the white sauce and is one of the classic French “mother sauces”.

This is usually a mixture of oil and vinegar.

This is a thin sauce used to add flavor to salads.

These are used for measuring dry and liquid ingredients in small quantities.

These are used primarily to measure the volume of liquid or bulk solid cooking ingredients.

Which of the following is considered as a central object with a decorative purpose intended for table decoration?

What is the term for materials used in setting individual covers on a table?

What is placed underneath the individual plates and dishes to catch crumbs and protects the tablecloth?

What is the other term for table setting?

Which of the following are made of wood or metal supported by upright to offer visibility of the shelf contents?

It is a general name for liquor, which means “water for life”. It is distilled from a fermented mash or corn or other cereal grains called ________.

It is distilled from a fermented mash of sugar cane juice or molasses, which is produced in most tropical countries and generally bottled at 40% alcohol, known as ___________.

3 S in dishing out stand for __________, _____________and ___________.

It is defined as any liquid swallowed to quench thirst for nourishment or enjoyment. This term is referred to as ________________.

The march of the menu should include ______________________.