A suitable accompaniment for grilled fish is
- A. lemon
- B. chopped bread
- C. poached egg
- D. tomatoes
n the restaurant, a table accompaniment that is always available is
- A. joint knife
- B. sweet fork
- C. cruet set
- D. butter dish
In the food and beverage service, a waiter’s docket is a tool for
- A. control
- B. placing order
- C. setting table
- D. serving
The act of placing a “No smoking” sign in public areas is to
- A. prevent smoke smell
- B. prevent fire hazard
- C. stop the habit
- D. reduce public smoking
Catering operations require a combination of
- A. customer and revenue
- B. manufacturing expertise and service skill
- C. skilled and unskilled labour
- D. skilled labour and capital
An improper first aid treatment of burns is to
- A. apply petroleum jelly
- B. burst the blister
- C. over affected area with sterile dressing
- D. send the person to hospital
Class A fire outbreak involves
- A. gas
- B. paint
- C. electricity
- D. paper
An appropriate method of cooking suya is
- A. roasting
- B. grilling
- C. braising
- D. tandoori
The process of receiving and storing items in the kitchen is achieved by
- A. maximum use of space
- B. maximum movement
- C. minimal use of equipment
- D. minimal use of space
A general convention in the service of wine is that
- A. sweet wine is served before dry wine
- B. light wine is served before heavy wine
- C. red wine is served before white wine
- D. rose wine is served before white wine
Flatware for à la carte table laying include
- A. joint fork, joint knife and fish fork
- B. joint fork, side knife and fish knife
- C. fish fork, fish knife and side knife
- D. fish fork, joint knife and fish knife
An appropriate tool for tasting food while cooking is a
- A. teaspoon
- B. wooden spoon
- C. tablespoon
- D. dessert spoon
The function of food accompaniment is to
- A. improve the flavour of the food
- B. show the standard of the establishment.
- C. serve as hors d'oeuvre
- D. attract more customers
In menu planning, some of the objectives are to ensure
- A. customer satisfaction, profit making and continuity
- B. customer welfare, high profit and good environment
- C. staff happiness and good environment
- D. customer satisfaction and staff happiness
The waiter that oversees services in the lounge is called
- A. chef d'etage
- B. chef de sale
- C. maitre d'hotel
- D. commis de range
The process of designing diets in which all the nutrients are present in the right proportion is called
- A. meal planning
- B. menu development
- C. food preparation
- D. experimental cookery
The first and last courses of a classic menu sequence are
- A. hors d'oeuvre & protein
- B. soup & vegetables
- C. hors d'oeuvre & sweets
- D. soup & beverage
The purpose of forecasting restaurant sales is to
- A. predict staffing recruitment
- B. predict labour cost percentage
- C. calculate food cost percentage
- D. calculate sales projection
The cutlery used for buffet are
- A. fork and dessert spoon.
- B. knife and fork
- C. dessert spoon and knife.
- D. fork and teaspoon
Which of the following is a table accompaniment?
- A. Menu card
- B. Silver ware
- C. Croutons
- D. Cayenne
Fillet of fish cut in strips are called
- A. darnes
- B. suprêmes
- C. goujons.
- D. steaks.