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Food and Beverages Assessment
Food and Beverages Assessment
ASSESSMENT – TEST 3
(Each question carries ½ a mark. Total marks50)
Guidelines: Students to attempt the below questions for getting PASS/ MERIT/
DISTINCTION
1. Write your responses in the space provided in/below the questions
2. Review your answers before submitting the Assignment
10. This cuisine is known for the use many diverse seafood and woodland
delicacies.
C True/ False
3. Menus should be planned based on the culinary skills of the chefs in the
kitchen. True/ False
Ans. true
4. Entrée is the first main course and consists of large joints of meat and
poultry. True/ False
Ans. false
6. After a meal, place the bill in a folder, at the right of the cover. True/ False
Ans. true
7. The dessert buffet is set up independent of the food buffet. True/ False
Ans. true
9. For banquets square tables offer the largest seating capacity on a per table
basis. True/ False
Ans. false
10 . Foods, like beans, actually become more nutritious after cooking. True/ False
Ans. true
11 . Moist Heat cooking methods include baking and grilling. True/ False
Ans. false
13 . Liquid like water, milk, coconut milk or stock is used as a medium to cook the
food. True/ False
Ans. true
20 .For a salad always use the freshest ingredients available. True/ False
Ans. true
24 . On a cruise liner, all food and beverage service is included in the fare.
True/False.
Ans. false
Ans. true
D Answer in one sentence
1. What is an Outlet?
Ans. Any location where food and beverage is sold is termed as outlet.
4. Define ‘Menu’?
Ans. A menu is a list of food and beverage items that are offered to a
guest in a restaurant.
9. Name the equipment which is used to keep food warm on a buffet table?
Ans. chafing