Correct Answer:- Option ®
Question87:-A set menu type, planned by the hos, offering limited choice of dishes for each course and between courses
AcTable d Hote menu
Bs-A la Carte menu
C-Combination menu
D-Cyelie menu
Correct Answer:- Option-é
Question88:-A dry heat method of cooking which uses direct or radiant heat from gas flames, charcoal or electric units
Ac frying
B:-Smoking
യില
एणा
Correct Answer:- Option-C

वक among the following is not a main style of kitchen layout in food service
establishment ?

Actsland style
BrL shape style
CeZone style
D:-Assembly line
Correct Answer:- Option ®
Question90::Which among the following is not achieved by standardising a recipe ?
‘AcConsistent food quality
B:-Controlling food cost
CeMaintaining food inventory
D:variety
Correct Answer:- Option-D
‘Question91:-The inverted pyramid format for written communication suggests background information to be
Actimited
B:-Maximum
C-Not needed
D:point wise
Correct Answer:- Option-é
Question92:-Effective recruitment requires
‘As Clear idea of job requirement
B:-Huge cash flow
(6.५ established organisation
D-Existing staff
Correct Answer:- Option-é
Question93:-Performance appraisals and review committees within an organisation are mechanisms for
‘Outline evaluation
B:-Formative evaluation
C=Extemal evaluation
D-Internal evaluation
Correct Answer:- Option-D
Question94:-The service system where food is prepared centrally and the processed food is distributed to other smaller units
A-Commissory
B:-Assembly line
Conventional
DCook and serve

Correct Answer: Option: