Correct Answer:- Option B
Question87:-A set menu type, planned by the hos, offering limited choice of dishes for each course and between courses
‘AcTable d Hote menu
2:۸ la Carte menu
C-Combination menu
ലിം menu
Correct Answer:- ೦೧000
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
‏۳9ء×داکھ‎
‎Correct Answer: Option-C

‘Question89::Which among the following is not a main style of kitchen layout in food service
establishment 7

‘Actsland style
81 shape style
CeZone style
De-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
De-point wise
Correct Answer:- ೦೧000
Question92:-Effective recruitment requires
‘AcClear idea of job requirement
B:-Huge cash flow
‏مقت‎ established organisation
०-६८०९११ staff
Correct Answer:- ೦೧000
Question93:-Performance appraisals and review committees within an organisation are mechanisms for
‘A Outline evaluation
B:-Formative evaluation
C-Extemal evaluation
പിന 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
C-Conventional
DCook and serve

Correct Answer: Option: