703 LARDER -MCQ MCQ,Multiple Choice Question for LARDER will help students of degree in hotel management and diploma in food production to practice both for MCQ online exams and interviews.Happy quizzing. 1 / 20 French term of stuffing is known as blonde croutons roux farce 2 / 20 Forcemeat prepared from vegetables cereals meat none of the above 3 / 20 Best gammon comes from russian spanish danish italian 4 / 20 The freshness of lamb meat denotes which red? Dull Dark Pale pink 5 / 20 The scrag end of mutton is used for boiling roasting grilling stewing 6 / 20 The best end of veal is used for boiling frying stewing roasting 7 / 20 Average weight of a beef fillet 180-190kg 200-210kg 160-170kg 140-150kg 8 / 20 Beef joint have how many cuts 17 18 19 20 9 / 20 The part of poultry without bones carcass drumstick supreme fillet 10 / 20 How many cuts in a poultry 6 7 8 9 11 / 20 Which one belongs to shelfish cod prawn pomfret octopus 12 / 20 It is basic cuts of fish winglet drumstick darne shank 13 / 20 Fish Salmon belongs to herring salmon cod flat fish 14 / 20 An example of flat fish trout plaice whiting cod 15 / 20 The use of palette knife is for garnishing for lifting/turning food for slicing vegetables for peelinh egetables 16 / 20 The use of Butcher`s Hook hanging joints chicken trussing larder joints cut of joints 17 / 20 Job of mincing machine chopping mincing frying grinding 18 / 20 Duty of Chef garde manger discipline of larder staff displine of maintenance staff to control housekeeping staff to control f&b staff 19 / 20 The function of Larder department is cleaning of kitchen washing of clothes preparation of roomali roti cold storage of perishable food 20 / 20 The person incharge of larder department chef garde manger butcher chef de froid fish manger Your score is The average score is 47% LinkedIn Facebook Twitter VKontakte 0% Restart quiz
