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Question 2 Report
The operation of hospitality industry in Nigeria began with the arrival of the
Answer Details
The operation of hospitality industry in Nigeria began with the arrival of the missionaries. The missionaries established hospitality facilities to accommodate their members and other travelers. These facilities provided food and shelter, which were basic needs for survival. Over time, other people began to recognize the potential in the hospitality industry and established their own facilities to cater to the needs of travelers and tourists. Today, the hospitality industry in Nigeria has grown to become a major contributor to the economy, providing employment opportunities and attracting foreign investments.
Question 4 Report
Caviar is obtained from
Answer Details
Caviar is a delicacy consisting of salt-cured fish eggs or roe, and it is most commonly obtained from the sturgeon fish. The eggs are harvested from the female fish, then cleaned and lightly salted before being packaged and sold as caviar. While some other fish like salmon, skate, and sole also produce roe that can be eaten, the term caviar is typically used to refer specifically to the roe of sturgeon.
Question 5 Report
As a cleaning and maintenance procedure, most kitchen equipment require
Answer Details
Question 8 Report
An area of study that specializes on provision of foods and drinks is
Answer Details
The area of study that specializes in the provision of foods and drinks is called "catering." This field involves the preparation, presentation, and service of food and beverages, both in commercial and non-commercial settings. It includes various aspects such as menu planning, food production, service, and management of resources. Catering can be applied to different industries including hotels, restaurants, event planning, and institutional settings such as hospitals, schools, and prisons.
Question 9 Report
Kitchen windows should be screened to prevent
Answer Details
Kitchen windows should be screened to prevent the entry of insects. Screens on kitchen windows can help prevent insects like flies, mosquitoes, and cockroaches from entering the kitchen area. These insects can contaminate food, cause foodborne illnesses, and create an unhygienic environment. Screening the windows can help prevent these problems and maintain a clean and healthy kitchen.
Question 10 Report
The meat obtained from old hens is usually
Answer Details
The meat obtained from old hens is usually tough. This is because older hens have less tender meat due to the accumulation of connective tissue and the loss of moisture in the meat. The muscles in older hens have been used for longer periods, making them tougher and less juicy. As a result, the meat requires longer cooking times or special cooking methods such as stewing to make it more tender.
Question 11 Report
Which of the following is not a segment of the hospital industry?
Answer Details
Travel and Tourism, Entertainment, and Food and Beverage are not segments of the hospital industry. The hospital industry specifically refers to institutions that provide medical care, treatment, and services to patients who require medical attention. Travel and Tourism are related to leisure, whereas entertainment is associated with providing amusement and enjoyment. Food and Beverage is typically related to restaurants and catering services, but not hospitals.
Question 12 Report
Anchovy is a type of
Answer Details
Anchovy is a type of oily fish. Oily fish, also known as fatty fish, are fish species that contain high amounts of oils in their tissues, including omega-3 fatty acids. Examples of other oily fish include salmon, tuna, and sardines.
Question 13 Report
When a restaurant predicts its expected guest based on room, count, it is known as
Answer Details
When a restaurant predicts its expected guests based on room count, it is known as guest forecast. This involves analyzing data such as previous customer counts and trends, time of year, and other factors to estimate the number of guests expected at a particular time. This helps restaurant management plan accordingly for staffing, inventory, and other needs to ensure that they are able to provide quality service to their customers. By accurately forecasting the number of guests, restaurants can also help to minimize waste and increase profitability.
Question 14 Report
In order to maintain a refrigerator at peak efficiency, it should be defrosted
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Question 15 Report
Transferring bacteria from contaminated to uncontaminated foods via hands is known as .
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Question 16 Report
For a hospitality industry to flourish, the most important operational combinations are
Answer Details
The operational combinations that are most important for the hospitality industry to flourish are skilled labour and capital. Skilled labour is important for providing excellent customer service, while capital is needed for investment in facilities, equipment, and technology to create a comfortable and enjoyable experience for customers. Without skilled labour, the quality of service provided may be low, leading to dissatisfied customers and a decline in revenue. Similarly, without sufficient capital, the industry may not be able to invest in necessary improvements or expansion, leading to stagnation and potential failure. Therefore, a combination of skilled labour and capital is critical for the success of the hospitality industry.
Question 17 Report
When planning menu for pregnant women, it is important to avoid the use of
Answer Details
When planning a menu for pregnant women, it is important to avoid the use of alcohol. Alcohol consumption during pregnancy can harm the developing fetus and cause a range of physical, behavioral, and intellectual disabilities known as fetal alcohol spectrum disorders (FASDs). Therefore, pregnant women are advised to abstain from alcohol completely to avoid any potential harm to their babies. Honey, flour, and meat are safe to consume during pregnancy, provided they are handled and prepared properly.
Question 18 Report
A waiter should serve food to guests from the
Answer Details
A waiter should serve food to guests from the left side with the left hand. This is because it is the standard etiquette in the food service industry. It is believed to have originated from the French court where it was customary for servers to serve from the left side of guests. This is also consistent with the sequence of service in a multi-course meal, where food is served and cleared from the left side. Serving with the left hand also allows the waiter to hold and adjust the plate with the right hand if needed.
Question 22 Report
The difference between selling price and cost price of a dish is known as
Answer Details
The difference between the selling price and cost price of a dish is known as "gross profit". This refers to the profit made before deducting expenses such as rent, utilities, and wages. Gross profit is an important metric in determining the profitability of a dish or menu item, and can be used to make pricing and menu decisions.
Question 24 Report
A kitchen equipment that could be used for toasting and baking is a/an
Answer Details
An oven is a kitchen equipment that could be used for toasting and baking. An oven is a thermally insulated chamber used for heating, baking, or drying food. It has the ability to maintain a consistent temperature and evenly distribute heat, making it suitable for various cooking methods, including toasting and baking. Toasting involves heating bread to a point where the surface turns golden brown, and an oven can be used to achieve this by using the broil function. Baking, on the other hand, involves cooking food in an oven by applying dry heat, and ovens are specially designed to carry out this function.
Question 27 Report
Formation of blisters at the site of scalds and burns can be arrested by the application of
Answer Details
Question 28 Report
The major vitamin in citrus fruit is
Answer Details
The major vitamin found in citrus fruit is Vitamin C. Citrus fruits like oranges, lemons, limes, grapefruit, and tangerines are an excellent source of Vitamin C, which is essential for healthy skin, bones, and connective tissues. Vitamin C is also an antioxidant that helps protect the body from harmful free radicals and plays a role in the absorption of iron from plant-based foods. A deficiency of Vitamin C can lead to scurvy, a disease characterized by weakness, anemia, and gum disease.
Question 30 Report
Languages used in menu should be simple so that guests can
Answer Details
The languages used in a menu should be simple so that guests can comprehend it easily. When designing a menu, it is important to use clear and concise language that guests can easily understand. The menu should be easy to read and provide all the necessary information about the dishes being offered, such as the name, description, and price. By using simple language, guests can easily understand what they are ordering, which can help to avoid any confusion or misunderstandings.
Question 31 Report
The unique features of à la carte menu include
Answer Details
The unique features of an à la carte menu are that it offers individual prices and many choices. In an à la carte menu, each dish is priced separately, unlike a fixed price menu where the dishes are sold as a package deal. Additionally, à la carte menus offer a wide variety of choices, allowing diners to select and pay for only the dishes they wish to eat. This makes à la carte menus more flexible and customizable, as diners can tailor their meals to their personal preferences and budgets.
Question 32 Report
In food and beverage establishment, safety rules must be observed by
Answer Details
In a food and beverage establishment, safety rules must be observed by barmen, chefs, and stewards. This is because all these employees have specific roles to play in ensuring that the food and drinks served are safe for consumption. Chefs prepare the food, barmen serve drinks, and stewards ensure that the utensils, tables, and surroundings are clean. All of them need to adhere to safety regulations, such as proper handling and storage of food, use of protective gear, and maintaining cleanliness to prevent contamination and the spread of diseases. Adherence to safety rules is crucial to ensure the safety and wellbeing of both the employees and customers in the establishment.
Question 33 Report
The term that describes the thickness of flour mixture is
Answer Details
The term that describes the thickness of flour mixture is "consistency." Consistency refers to the texture or thickness of the mixture, which can be affected by the amount of liquid added to the flour. A mixture with a thin consistency will be runny, while a mixture with a thick consistency will be more like a paste or dough. It is important to achieve the right consistency in baking in order to get the desired texture and structure of the final product.
Question 34 Report
Lamb is a rich source of
Answer Details
Lamb is a rich source of protein. Protein is an essential macronutrient that is required for growth, repair and maintenance of tissues in the body. Lamb contains all the essential amino acids required by the body, making it a complete protein source. Additionally, lamb is also a good source of other nutrients such as vitamin B12, zinc, and iron. These nutrients are important for maintaining a healthy immune system and supporting various metabolic processes in the body. However, lamb is not a significant source of carbohydrates or vitamins.
Question 35 Report
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A sommelier is a trained and knowledgeable wine professional who typically works in fine restaurants and specializes in all aspects of wine service, including wine selection, wine and food pairing, and wine storage. Therefore, a sommelier is also referred to as a "wine waiter" because of their expertise in wine service.
Question 36 Report
Venison refers to
Answer Details
Venison refers to the meat of a deer. It is a type of lean red meat that is low in fat and high in protein. Venison is often used as a culinary term to refer to meat from any species of deer, including elk, moose, and caribou. It is a popular meat in many cuisines around the world, and is often prepared by roasting, grilling, or stewing.
Question 37 Report
The right procedure for making tea is to
Answer Details
The right procedure for making tea is to brew tea with boiling water. To make tea, first, boil some water in a kettle. Then, place a tea bag or loose tea leaves in a cup. Pour the boiling water over the tea bag or leaves and let it steep for 3-5 minutes. Remove the tea bag or strain the leaves, and add milk and sugar as desired. The key is to use boiling water as it helps to extract the flavor and aroma from the tea leaves.
Question 39 Report
The type of menu that offers the same dishes everyday is
Answer Details
The type of menu that offers the same dishes every day is called a "static menu." A static menu is a type of menu where the same dishes are offered every day, and customers can order any of the items on the menu at any time. This is in contrast to other types of menus, such as à la carte menus or table d'hote menus, which offer different dishes or combinations of dishes at different times or for different prices.
Question 40 Report
The catering industry consists of tangible and intangible elements such as
Answer Details
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