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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

2 / 20

Forcemeat prepared from

3 / 20

Best gammon comes from

4 / 20

The freshness of lamb meat denotes which red?

5 / 20

The scrag end of mutton is used for

6 / 20

The best end of veal is used for

7 / 20

Average weight of a beef fillet

8 / 20

Beef joint have how many cuts

9 / 20

The part of poultry without bones

10 / 20

How many cuts in a poultry

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Which one belongs to shelfish

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It isĀ  basic cuts of fish

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Fish Salmon belongs to

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An example of flat fish

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The use of palette knife is

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The use of Butcher`s Hook

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Job of mincing machine

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Duty of Chef garde manger

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The function of Larder department is

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The person incharge of larder department

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