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MERCY F F and B
MERCY F F and B
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70 Food and Beverage (F&B) Service Multiple Choice Questions and Answers
These multiple-choice questions are designed to show how various examinations related to
hotel management and in particular, the F&B Service are being set by the various examining
bodies. You have to choose which of the four answers listed is the correct one and mark it with
a tick. The answer you tick will show your knowledge of the subject rather than your ability to
write an account of it.
Note: The Correct answers to each question are provided at the end of this post.
a) demi-chef de rang
b) chef d’etages
c) chef de rang
a) commise de rang
b) trancheur
c) sommelier
d) debarrasseur
3. Silverware can be polished using which of the following systems:
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
a) smoked mackerel
b) wiener schnitzel
c) fried whitebait
b) stewed ox-tail
d) fillet of beef
a) small brioches
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) lamb cutlet and kidney, chipolata, bacon, tomato, mushroom, straw potatoes.
c) thin sirloin steak, fried onion-rings, slice of liver, fried egg, sausage, cress.
d) mutton chop, slice of black pudding, scrambled egg, fried bread, tomato.
18. A gueridon is a:
a) moveable sideboard
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
a) a bartender’s beaker
27. The Gay-Lussac system of measuring alcoholic strength shows Scotch whisky to be:
c) 25 0 over proof
d) 40% by volume
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
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
b) fish-knife and fork, side-plate and knife, centre plate with a napkin on it
b) look through the keyhole and if he sees the guest is up, go straight inside
d) carry the tray shoulder-high in his left hand, knock and wait until
told to enter
42. A rognonnade is a:
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
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
57. Which of the following is the most junior member of the brigade:
a) a chef d’etage
b) a dumb waiter
c) grapefruit cocktail
d) hors-d’oeuvre varies
59. Under which circumstances should a waiter write an ‘en place’ check?
a) when a customer changes his mind and asks for something else
a) Serving
b) Catering
c) Hospitality
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?
d) all of these
66. Which of the following is not a direct report to the director of food and beverage operations
in large hotels?
b) Purchasing manager
c) Accounting manager
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
34 (a & b)(b & c)(c & a)(d & b); 35 (b); 36 ( c); 37 (b); 38 (d);