QFP Ch.1 & Ch.2

Quantity cooking is cooking for more than:

• 10

• 15

• 25

• 50

These are various methods of preparing meats:

• Halal

• Jhatka

• Kosher

• All of the above

Catering done for the employees of an organization by the organization itself or by a managing body on behalf of said organization is called as:

• Institutional Catering

• Organizational Catering

• Industrial Catering

• Other

Cyclic menu is used in:

• Institutes

• Hospitals

• Industrial Canteen

• All of the above

‘Banqueting', is type of ______________

• Commercial Catering

• Welfare Catering

Where might you find a banquet service?

• A quick-service establishment

• A fast-food restaurant

• A conference meeting

• A work cafeteria

Information that a banquet planner needs to meet the banquet host expectations is detailed in a:

• Banquet Function Prospectus

• Banquet contract

HACCP is ______________

• Hazard And Critical Control Point

• Hazard Analysis Critical Control Point

• Hazard Analysis Cost Control Point

• Hazard Analysis Cold Control Part

Menu designed by dietitian, as per nutrients required for patient is called as______________

• Good Menu

• Cyclic Menu

• Doctor’s Menu

• Diet Menu

The Menu Should be Elaborate for Institutional Catering

• True

• False

• Cant say