by Sunday | Sep 19 | NABTEB QUESTIONS
THE DIFFERENCES BETWEEN AN ENGLISH BREAKFAST AND A CONTINENTAL BREAKING ENGLISH BREAKFAST CONTINENTAL BREAKFAST The cover is in form of table D’hote menu. The cover is in form of a la carte menu. The meal consists of a number of courses usually three or four, with a...
by Sunday | Sep 19 | NABTEB QUESTIONS
METHODS OF COOKING i) Boiling: is the cooking of prepared foods in a liquid at a boiling point. This could be water, court bouillon, or stock. ii) Frying: this is cooking in fat either shallow or deep a) Shallow frying- is cooking in shallow fat in frying or sauté on...
by Sunday | Sep 19 | NABTEB QUESTIONS
ELECTRICAL TERM i) Amperes – measure the rate of flow of a current and can be obtained by dividing the watts by the volts. A = W/V WHERE A = AMPERES; W = WATTS; V = VOLTAGE ii) Watts – measure power – i.e. the rate at which any electrical appliance is...
by Sunday | Sep 19 | NABTEB QUESTIONS
THE PROCESS OF CLEANING A POTATO-PEELER 1. Switch off the machine and remove the electric plug 2. Remove particles of potatoes with cloth, palette knife, or brush 3. The interior should be cleaned out daily and the abrasive plate removed to ensure that small particles...
by Sunday | Sep 19 | NABTEB QUESTIONS
1. Solid top range e. g. Gas cooker 2. Electric cookers e. g. (a) Oven, (Gas cooker) (b) Boiling Plates e. g. Induction cookers 3. Refrigerator e. g. (a) Gas Refrigerator (b) Electric 4. Cold rooms, chill rooms, deep-freeze cabinets and...
by Sunday | Sep 19 | NABTEB QUESTIONS
NOTE: When compiling the menu, the candidate should consider the following points. 1. The first course can be soup or hors-d’oeuvres (starter) 2. The main course or second course should be light meals and not heavy meal. 3. The third course should not be sugary...