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70 Food and Beverage (F&B) Service Multiple Choice Questions and Answers
70 Food and Beverage (F&B) Service Multiple Choice Questions and Answers
Multi Choice Interview Questions For Food and beverage service1747×1240 81.3 KB
a) demi-chef de rang
b) chef d’etages
c) chef de rang
d) station head waiter
a) commise de rang
b) trancheur
c) sommelier
d) debarrasseur
a) Gueridon
b) Helitherm
c) Ganymede
d) Polivit
a) clear the table of everything and sponge the stain with milk
b) cover the soiled area with a clean table napkin by unrolling it over the spillage
c) ask the customers to wait in the lounge while he fetches a clean cloth
d) take the plates of food to the sideboard and change the cloth
a) bacon rolls, meatballs, jus lie, heart-shape croutons spread with duxelles
b) gravy, bread sauce, fried breadcrumbs, game chips, watercress
c) redcurrant jelly, grapes, slices of kiwi-fruit, horseradish s·auce
d) cranberry sauce, chestnuts, thyme and parsley stuffing, chipolatas
7. The main accompaniments for curried chicken, apart from rice, are:
a) plain boiled potatoes, quenelles, Matignon of vegetables
b) mangos, stuffed tomatoes, chateau potatoes
c) fried onion-rings, chou-paste gnocchi, turned mushrooms
d) poppadums, sambals, Bombay ducks
a) smoked mackerel
b) wiener schnitzel
c) fried whitebait
d) roast leg of lamb
a) small brioches
b) Melba toast
c) thin breadsticks
(d) slices of French bread
a) contrefilet bouquetiere
b) entrecote minute
c) steak tartare
d) tournedos Rossini
13. Sorbet is a:
14. A Chateaubriand is a:
a) porterhouse steak
b) thick rump steak
c) thick salmon steak
d) double- or treble-size fillet steak
18. A gueridon is a:
a) moveable sideboard
b) mobile table for doing lampwork
c) cigar and liqueur handcart
d) trolley for taking used crockery and cutlery to the wash-up
19. State which of the following selections represents the ideal cheeseboard:
23. The best way to deal with a customer who complains about poor service is to:
a) apologise
b) offer him a free drink
c) inform the head waiter
d) try to make excuses
a) a bartender’s beaker
b) Benedictine liqueur and brandy
c) a barbecue for spit-roasting foods outdoors
d) Babycham and Bacardi
27. The Gay-Lussac system of measuring alcoholic strength shows Scotch whisky to
be:
a) Bl00dy Mary
b) Harvey Wallbanger
c) Manhattan
d) White Lady
31. Which of the following is the best source of Vitamin C in the daily diet:
a) tartare
b) tomato
c) tortue
d) tarragon
a) calf’s head
b) poached river trout
c) filets de sole frits a l’Orly
d) deep fried fillet of plaice
a) Egg mayonnaise, Chicken Pancake Mornay, mashed potato, carrots, steamed chocolate
pudding
b) Melon Cocktail, Curried Beef and Rice, Brussels sprouts, boiled potatoes, bread and
butter pudding
c) Cream of Tomato Soup, Chicken Chasseur, Vichy carrots, Rissolee potatoes, Strawberry
Flan
d) Cream of Leek Soup, Blanquette of Lamb, cauliflower, newpotatoes, Vanilla mousse
42. A rognonnade is a:
43. Say what steps you would take if you accidentally spilt sauce on a customer’s
jacket:
44. Tick the line of foods which are most closely associated with Scotland:
45. Which of the following is the correct lay-up for use with the famous French dish,
bouillabaisse:
a) Kahlua
b) Cura~ao
c) Tia Maria
d) Ron Bacardi
48. From which of the following areas does Nuits Saint-Georges come:
49. Say how many bottles and of which of the following are required to serve 180
customers with an aperitif each:
a) 2 dozen Dubonnet
b) 7 bottles of Campari
c) 6 dozen litres of vermouth
d) 15 bottles of Manzanilla
50. In which form of food service does the customer help himself from the dish held
by a waiter:
a) a la carte
b) family
c) ala Russe
d) banquet
53. The staff of the still-room are responsible for the preparation of:
a) fruit baskets
b) porridge, boiled eggs, hot beverages, Melba toast
c) salads, the cheese board and cold buffet
d) breakfast cereals, hot sandwiches
54. Decaffeinated coffee may be defined as:
57. Which of the following is the most junior member of the brigade:
a) a chef d’etage
b) a dumb waiter
c) the demi-chef de rang
d) the commis debarrasseur
59. Under which circumstances should a waiter write an ‘en place’ check?
a) when a customer changes his mind and asks for something else
b) to obtain the customer’s coat from the cloakroom
c) if a customer asks for a double brandy with his coffee
d) if a customer finds he cannot afford the prices
a) Serving
b) Catering
c) Hospitality
d) None of the above
a) 2
b) 3
c) 4
d) 5
63. Which of the following combination of items would you find at a waiters’ station?
64. At which stage of food service should pre-dinner drink glasses be removed?
66. Which of the following is not a direct report to the director of food and beverage
operations
in large hotels?
a) flute.
b) martini.
c) hurricane.
d) old fashioned.
a) pre-mix.
b) post-mix.
c) prep mixer.
d) distributor
a) chafing dish
b) sizzling plate
c) Gueridon trolley
d) wooden chopping board