FOOD AND BEVERAGE ASSESSMENT – TEST 3

(Each question carries ½ a mark. Total marks 50)

Student’s Name: Deblina Maitra

BatchCode:Y4 Centre:KSL

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

TIMELINE: You can take upto 2 hours to submit the Assignments

A Fill in theblanks

1. The menu card is the silent salesperson of therestaurant.

2. The table d'hote menu is fixed and offers a limited number of choices
and limitedportions.
3. In room dining _ is an outlet that serves food to a guest in hisroom.
4. American service Service is offered in a CoffeeShop.
5. Cavier is the roe of the sturgeonfish.
6. Bisque is a soup made from shellfish puree with cream as a thickening
agent.
7. Sorbets areflavouredwith champagne .
8. English breakfast _is considered to be the heaviestbreakfast.
9. After lunch and dinner coffee is servedina demitasse .
10. In Spit Roasting, the marinated food to be cooked is putonto
_skewer______.
11. Stewing is a combination of boiling andsteaming.
12. The traditional food of Japan isbasedon rice with miso soup.
13. Sesame oil is common in the south India since it imparts a
fragrant nuttyaroma.
14. Emergency stock is commercially made from yeastextract.
 15.A garnish enhances the appearance and the presentation of the
sandwich.
16. Gazpacho is a cold soup from Spain.

B Tick the correctoption

1. This is an outlet which specializes in grilled and roasted meat, poultry

and fishdishes.
Rotisserie Cafeteria

Write the correct choice: Rotisserie

2. In this menu, items are individually priced and cooked to order.
Platdujour A lacarte

Write the correct choice: A la carte

3. A slice of fish without the bone or skin iscalleda .

Steak Fillet
Write the correct choice: fillet

4. is the first meat course in the classical Frenchmenu.

Entree Releve

Write the correct choice: Entree

5. This is the lightestbreakfast.

AmericanBreakfast ContinentalBreakfast

Write the correct choice: continental breakfast

6. A function booking is takenona .

Banquet OrderProforma Banquet Order Ticket

Write the correct choice: banquet order proforma

7. A service tray iscalleda .

Platter Salver
Write the correct choice: salver
 8. Another name for a milk jug.
Pitcher Creamer

Write the correct choice: creamer

9.It is a Moist Heat cookingmethod.

Baking Steaming

Write the correct choice: steaming

10. This cuisine is known for the use many diverse seafood andwoodland
delicacies.

Fujian cuisine Cantonese cuisine

Write the correct choice: Fujian cuisine

11.One popular Indian spicemix

Garam masala Haradhania

Write the correct choice: garam masala

12. A basic sauce is alsocalleda _.

mothersauce hollandaisesauce

Write the correct choice: mother sause

13. Another name for WhiteSauce

Béchamelsauce Espagnolesauce

Write the correct choice: Bechamel sauce

14. A garlic flavoured mayonnaisesauce.

Tartare Sauce AioliSauce

Write the correct choice: Aioli sauce

 15. Dressing used for RussianSalad
Vinaigrette Dressing MayonnaiseDressing
Write the correct choice: Mayonnaise dressing

16. It is an Indian version of asandwich.

Vada Pav Burger

Write the correct choice: Vada pav

17. A variety of bread served forbreakfast.

Croissant Black forestPastry

Write the correct choice: croissant

18. An alcohol flavored with juniperberry

Vodka Gin

Write the correct choice: gin

19. The food production on a cruiselineris .

Centralized De-centralized.

Write the correct choice: centralized

20. In a flight kitchen cooked food is frozenina _.

Freezer BlastChiller

Write the correct choice: blast chiller

21. Brandy is servedina .

RolyPolyglass BrandySnifter

Write the correct choice: Brandy Snifter

22. This outlet serves food and beverage to a guest in his room.
 In-roomDining All DayDining

Write the correct choice: in room dining

23. This type of wine is drunkchilled.

White wine Redwine

Write the correct choice: white wine

24. This beverage is mostly drunk asShots.

Brandy Tequila

Write the correct choice: tequila

25. This is a wine made fromrice.

Sake Champagne

Write the correct choice: sake

C True/False

1. Service offered in a restaurant is American Service. True/False

Ans. False

2. A Bar specializes in distilled beverages. True/False

Ans. True

3. Menus should be planned based on the culinary skills of the chefs inthe
kitchen. True/False
Ans. True

4. Entrée is the first main course and consists of large joints of meatand
poultry. True/False
Ans. False

5. Black coffee is usually served at the end of a meal. True/False

Ans. True
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

8. In a restaurant there is Silver Service. 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

12 .Traditionally, grilling involves cooking marinated food by subjecting itto

slow heat over a coal fire. True/False
Ans. True

13 . Liquid like water, milk, coconut milk or stock is used as a medium to cookthe
food. True/False
Ans. True

14 . Stir Frying is done in a shallow pan. True/False

Ans. False

15 .Fresh live seafood is a main ingredient in Cantonese cuisine. True/ False

Ans. True

16 . Japan has an indigenous form of sweets called wagashi. True/False

 Ans. True

17 . Hindus consume beef, Muslims eat pork. True/ False

Ans. False

18 . Rice is the main component in Thai food. True/ False

Ans. True

19 . Sauces enhance the flavour and taste of food. True/False

Ans. True

20 .For a salad always use the freshest ingredients available. True/ False
Ans. True

21 . Always shred lettuce with your fingers. True/False

Ans. True

22 . An Open Sandwich uses two slices of bread. True/False

Ans. False

23 . Tonic water is an accompanying beverage for gin.True/False

Ans. True

24 . On a cruise liner, all food and beverage service is included in thefare.

True/False.
Ans. True

25. In a flight kitchen food production is de-centralized.True/False.

Ans. True

D Answer in onesentence
1. What is anOutlet?
Ans.Outlet is a point of sell .

2. Which outlets in a hotel operate 24hours aday?

Ans. Coffee shop

3. What types of service are provided by the SnackBar?

Ans. Silver service and American service .

4. Define‘Menu’?
Ans. Menu is a list of food and beverage items available to the guest .

5. What is a CyclicMenu?
Ans. Cyclic menu is ba fixed menu which is repeated every week .

6. What are the accompaniments served withcheese?

Ans. Cream cracker biscuits , cucumber sticks , celery stick , olive .

7. What is CaféComplet?
Ans. Cafe complet is the breakfast ending with coffee .

8. What is a cruetset?
Ans. Cruet set is a paper.

9. Name the equipment which is used to keep food warm on a buffettable?

Ans. Chafing dish

10. Why is foodcooked?

Ans. 1.for the test
2.easily digestible
3.to killed germs.

11. What isfrying?

Ans. Frying is the method of cooking in which oil is the medium .
12. What isstock?
Ans.Stock is a flavourful and nutritious liquid used as base for soups and
sauces .

13. What is asauce?

Ans. Sauce is a liquid used for cooking food and inhancing the flavour of the
food .

14. Name two coldsauces?

Ans. Mayonnaise sauce and Tartar sauce .

15. What is a SimpleSalad?

Ans. A salad which has only one incredient .

16. What does a Russian Salad consistof?

Ans. Vegetables mix with mayonnaise and cream cracker .

17. Define asandwich?

Ans. Sandwich is brand with a nutritive filling .

18. In a sandwich, what is the main purpose of aspread?

Ans. To make it moist and inhancing the flavour and test.

19. List the accompanying beverages forwhisky?

Ans. Water soda and ginger ale.

20. Name two beverages which are drunk asShots?

Ans. Tequila and voda

21. Define Veganmeal?

Ans. A meal in which no animal products will be used.

22. Name any three redwines?

Ans. 1.Pinot noir
2.Merlot
3.Cabernet Sauvignon
23. Name any two fortifiedwines?
Ans. 1) port
2) sherry
3)madeira

24. List the accompaniment served withtequila?

Ans. Lemon vedge and salt.

25. What types of meal services are done on a cruiseliner?

Ans. American service and buffet .