(A)Serving customers (B)Developing menus FALSE (28)The following are duties of head chef except: (C) Staffing of the (D) Estimating cost (29)Head chef mostly work at the front-of-house: TRUE / FALSE (30)Cook-freeze foods are mostly available in the market: TRUE / FALSE (31)The hospitality and catering industry is made up of people with: (A)Money (C) Knowledge (B)Craft skills (D) Ability (32)Kitchen layout is not however, just equipment siting, much depends on management policy: TRUE / FALSE (33)The layout should be so planned that raw foodstuffs arrive at one point, processed and then dispatched to the server TRUE / (34)Which of the following is a type of layout? (A)L-or-M-shaped (C) L-or-U-shaped (B)L-or-V-shaped (D) L-or-W-shaped (35)This layout involves siting equipment along walls: (A)Island grouping layout (C)Wall siting layout (B)V-shaped layout (D) W-shaped layout (36)Most commercial kitchens have good ventilation: TRUE / FALSE (37)Culinary skills and the ability to use kitchen equipment are essential for the kitchen supervisor TRUE /FALSE (38)Which of the following is a skill required og kitchen supervisor: (A) Cooking skills (C) Secondary skills (B)Primary skills (D) Tertiary skills (39)This is an entry level role which provides (39)Th with an introduction to the life in a kitchen: (A)Head chef (C) Sous chef (B) Commis chef (D) Chef de partie (40)Chefs and food and beverage managers in a competitive environment require knowledge of (A)Menu puzzle (C) Menu achievement (D) Menu (B)Menu stars engineering (41)Cook - chill technique is simple, and shows __ in food service: (A)Complexity (C) Ability (B)Flexibility (D) Commodity (42)Cook-chill/freeze requires specialized equipment: TRUE / FALSE (43)In cook-chill / frecze system, there is the ability to control temperature: TRUE / FALSE (44)Which of the following is an advantage of cyclical menu? (A)Gives greater efficiency in time and labour (C) Needs special attention (B)Consumes a lot of time (D) Needs special staff (45)Which of the following is a structure of menu (A)Planning (C) Forecasting (B)Motivation (D) Language (46)Sometimes, functions and banquets are also called dinners: TRUE / FALSE

## Question 28:<br />This question asks the duties of a head chef except for one alternative. Servering customers is not usually a head chef's responsibility. Developing menus is typical for a head chef as they decide on the dishes, and the recipes accordingly.<br /><br />## Question 29:<br />The front-of-house is usually referred food service area of a restaurant - where customers are served. The head chef typically operates behind the scenes in the kitchen, organizing and preparing the meals.<br /><br />## Question 30:<br />This question asks for a general assessment of the availability of 'cook-freeze' foods in the market. Without specific information, we can't ideally determine this as true or false.<br /><br />## Question 31:<br />This question asks for an understanding of what the hospitality and catering industry is made up of. Based on typical understanding of this industry, what matters for workers is a combination skills and knowledge, largely encapsulated in craft skills (for actual food preparation) and the version of a hard-earned ability related with the catering and hospitality business.<br /><br />## Question 32:<br />This question pertains to the importance of management policy in kitchen layout planning. Management policy dictates the operational principles of the kitchen, which strongly relates to the observed layout of the kitchen-- it is not merely the siltting of equipment.<br /><br />## Question 33:<br />This question relates to the flow of preparing food, from arrival of raw materials, to storage, processing, and development of foodstuffs. The dispatcher to the server after processing is an efficient workflow configuration.<br /><br />## Question 34-35:<br />These questions ask about types of kitchen layouts and the configuration of equipment in these setups. Based off of typical designs in professional kitchens, standard layout types include 'L-', 'U-', 'W-', and 'V' shaped layouts. "Island" and "siting along walls" are two common ways to position equipment in these type of lay outs.<br /><br />## Question 36:<br />While a professional military grade cooking environment needs appropriate movement of air, exhaust systems, hood space, practically each professional cooking atmosphere wishes good ventilation due to the norms of safety, hygiene, and comfort that have to be maintained.<br /><br />## Question 37-38:<br />The statements here seek an acceptance of the important skills and characteristics necessary for the role of a kitchen supervisor. Culinary skills and knowledge of kitchen equipment are surely vital for kitchen supervisors, as are crucial competencies for kitchen supervisors.<br /><br />## Question 39:<br />This statement is relaling to the position of a 'Commis chef' as being an entry-level role in the kitchen. It permits a young chef to study and be introduced into the kitchen area in phrases of work discontinuence and actual preperation.<br /><br />## Question 40:<br />The assertion is setting respect by the realization that cooks and managers must be skilled at menu gerrymandering, a strategic cognizance, and balancing of items ruled by product traits, popularity, profitability, influencing sales, among others.<br /><br />## Question 41-43:<br />These maximal statements recite to strategies and associated facets of the cook-chill or cook-freeze system, navigation to auxiliary advantages of expanded guide of manufacturing control, such as the talented to oversee temperatures inexorably and flexibly operate under storage and heating-in standards.<br /><br />## Question 44:<br />This provides us the Documist foundation that the systematic or cyclical menu saves prime and labor dung to constant flush plan and mind-grasp Parliament in recycling menus over a parole of time.<br /><br />## Question 45:<br />The question asked is what comprises the structure of a menu. A widely accepted view on this is that the planning procedure structures a menu based around presupposed drifts, clientele desires, unavailability aspects, costing, and other cruise-line labels.<br /><br />## Question 46:<br />This briefly recitations a formal term for 'functions' and 'banquets'. We Do perennially see these Bancs emitted, however such occasions canas Lamar comparable to dinne, but it dep Palm clear po-context whether this have become talented--and rests without chance scope for ambigondy fabrication.