17. In food and beverage establishment, safety rules must be observed by A. chef and barmen. B. barmen and stewards. C stewards and chefs. D. barmen, chefs and stewards 18. The difference between selling price and cost price of dish is known as A. net profit B. gross profit C. Total sales D. cost plus 19. In order to maintain a refrigerator at peak efficiency. It should be defrosted A. daily B. weekly C. fortnightly D. monthly 20. The right procedure for making tea is to A. put tea and water in a jug and heat. B. brew tea with boiling water C. pour warm water over tea D. pour cold water over tea and top with hot water 21. The meat obtained from old hens is usually A. tough. B. soft. C. juicy. D. tender. 22. Cash discount is allowed in consideration of A. regular patronage. https://stcharlesedu.com B longtime patronage. C. credit pal am age. D. prompt payment. 23. A cover is incomplete without a A. fork B. knife C. spoon D. glass 24. The key characteristics of table d’hote menu is that A. the choice is unlimited B. the choice is limited C each dish is priced separately D. the waiting time is long. 25. Kitchen windows should be screened to prevent A. smoke from escaping B. entry of insects C. hot air from escaping D. heavy ray of light 26. Languages used in menu should be simple so that guests can A. seek assistance B comprehend it. C. cat quickly. D. pay in full.