A la carte is a popular menu term meaning
- A. fixed price, good food
- B. good price, good food
- C. individual price, many choices
- D. unfixed price, many options
Which of the following officers receives guests at the entrance to the restaurant?
- A. Reception headwaiter
- B. manager
- C. Receptionist
- D. Station headwaiter
Which of the following is a key food and beverage service personnel?
- A. Chef de cuisine
- B. Commis de rang
- C. bellman
- D. receptionist
The best way to preserve vegetable is to
- A. grill
- B. roast
- C. freeze
- D. refrigerate
Personal hygiene practices include
- A. washing of hands before and after handling foods
- B. wearing fashionable clothes with neck chain
- C. using expensive deodorants and perfumes
- D. wearing of gold teeth and tattooing
Which of the following describe croutons?
- A. Cuts of chicken
- B. Cubes of cakes in wine
- C. Cubes of fried bread
- D. Cuts of fish
“Do not run in the kitchen”, is a safety regulation to prevent
- A. accident in the kitchen
- B. fighting among staff
- C. cooking food being split
- D. distraction of the kitchen
When working with knives, keep them
- A. downwards
- B. upwards
- C. very sharp
- D. very blunt
Julienne is a french term meaning
- A. vegetable cutting
- B. food made with Julie
- C. a type of bread made with sausage
- D. a table wine
Welfare catering is found in
- A. schools
- B. mining industry
- C. chemical industry
- D. airlines
Hospitality industry belongs to
- A. service industry
- B. heavy industry
- C. hospital industry
- D. extractive industry
Lamb is an example of
- A. carbohydrate food
- B. fatty food
- C. mineral salt
- D. protein food
One of the functions of carbohydrates is to provide the body with
- A. vitamins
- B. energy
- C. water
- D. protection
Cellulose is the
- A. skin of fresh fish
- B. sinew of meat
- C. most complex of all the vitamins
- D. coarser structure of vegetables
Which of the following foods contains only one nutrient?
- A. egg
- B. apple
- C. sugar
- D. flour
In case of electric shock, first
- A. give the person a glass of water
- B. switch off the current
- C. apply artificial respiration
- D. send for a doctor
Which of the following is a threat to hospitality industry operation?
- A. Teleconferencing
- B. Terrorism
- C. Seminar and workshop
- D. Racism
Water, foam, powder, carbon and wet chemicals are examples of
- A. hospitality equipment
- B. restaurant accessories
- C. housekeeping materials
- D. fire extinguishers
Burns and scalds are examples of accidents caused by
- A. chemicals
- B. heat
- C. sharp objects
- D. suffocation
Exit signs are automatically activated during
- A. events
- B. meetings
- C. emergency
- D. festival
Safety rules must be observed by
- A. chefs only
- B. barmen
- C. stewards
- D. everybody