by Sunday | Sep 19 | NABTEB QUESTIONS
I. Carbohydrate: Obtained from sugar, starch, and cellulose (i) provide heat and energy: II. Protein: Obtained from animals (meat, game, poultry, fish, egg e t c) and vegetables (Beans, peas nuts e t c ) (i) Needed for growth: (ii) Repair body tissues (iii) Any spare...
by Sunday | Sep 19 | NABTEB QUESTIONS
I. La broche= a roasting spit II. Le pain= bread III. Le brochette = a skewer IV. Le buffet= a sideboard of food, or a self-service table V. La casserole= a fire proof dish with a lid VI. Le Boucher= butcher VII. Le potager = soup cook VIII. Le poissonier = fish cook...
by Sunday | Sep 19 | NABTEB QUESTIONS
1. There must be two large sinks in which the pots may be completely immersed. The water in one sink should be capable of being raised to boiling-point. 2. All dirty pans should be well soaked for a few minutes in boiling water to which a little soda has been added....
by Sunday | Sep 19 | NABTEB QUESTIONS
1. Flexibility of use 2. Size of the kitchen to fit in the equipment. 3. Usage-(for what purposes to be used ) 4. Design of the equipment 5. Durability 6. Ease of maintenance 7. Stack ability 8. Cost, funds available 9. Availability in the future 10. Storage 11. Rate...
by Sunday | Sep 19 | NABTEB QUESTIONS
1. LARGE EQUIPMENT – Ranges, steamers, boiling pans, fish-fryers, sinks, tables, etc. 2. MECHANICAL EQUIPMENT – Peelers, mincers, mixers, refrigerators, dishwashers, etc. 3. UTENSILS AND SMALL EQUIPMENT – Pots, pans, whisks, bowls, spoons,...
by Sunday | Sep 19 | NABTEB QUESTIONS
1. High standards of personal hygiene 2. Attention to physical fitness 3. Maintaining good working conditions 4. Maintaining equipment in good repair and in clean condition. 5. Adequate provision of cleaning facilities and cleaning equipment. 6. Correct storage of...