Food and Beverage Service Basics
Q. In food and beverage service, what does 'mise en place' refer to?
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A.
The final presentation of a dish
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B.
The preparation and organization of ingredients
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C.
The cleaning of the dining area
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D.
The training of staff
Solution
'Mise en place' refers to the preparation and organization of ingredients before cooking.
Correct Answer: B — The preparation and organization of ingredients
Q. What does the term 'a la carte' mean in a restaurant context?
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A.
Fixed price menu
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B.
Individual pricing for each item
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C.
All-you-can-eat
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D.
Buffet style service
Solution
'A la carte' means individual pricing for each item on the menu.
Correct Answer: B — Individual pricing for each item
Q. What is the primary purpose of a menu in a food and beverage service?
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A.
To display prices only
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B.
To provide a list of available food and drinks
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C.
To showcase the restaurant's decor
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D.
To inform about the restaurant's history
Solution
The primary purpose of a menu is to provide a list of available food and drinks to customers.
Correct Answer: B — To provide a list of available food and drinks
Q. What is the primary role of a sommelier in a restaurant?
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A.
To manage the kitchen staff
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B.
To select and serve wine
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C.
To create the menu
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D.
To handle customer complaints
Solution
The primary role of a sommelier in a restaurant is to select and serve wine.
Correct Answer: B — To select and serve wine
Q. What is the purpose of a wine list in a restaurant?
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A.
To display the restaurant's wine storage
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B.
To provide customers with wine options
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C.
To inform about wine production
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D.
To showcase wine awards
Solution
The purpose of a wine list in a restaurant is to provide customers with wine options.
Correct Answer: B — To provide customers with wine options
Q. What is the standard serving size for a glass of wine?
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A.
4 ounces
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B.
6 ounces
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C.
8 ounces
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D.
10 ounces
Solution
The standard serving size for a glass of wine is 4 ounces.
Correct Answer: A — 4 ounces
Q. What is the term for the practice of pairing food with appropriate beverages?
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A.
Food pairing
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B.
Beverage matching
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C.
Wine pairing
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D.
Food and beverage pairing
Solution
The term for the practice of pairing food with appropriate beverages is food and beverage pairing.
Correct Answer: D — Food and beverage pairing
Q. Which of the following is a common type of service in restaurants?
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A.
Self-service
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B.
Drive-thru
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C.
Buffet
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D.
All of the above
Solution
All of the above are common types of service in restaurants.
Correct Answer: D — All of the above
Q. Which of the following is a key factor in providing excellent customer service in food and beverage?
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A.
Speed of service
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B.
Knowledge of the menu
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C.
Attentiveness to customer needs
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D.
All of the above
Solution
All of the above are key factors in providing excellent customer service in food and beverage.
Correct Answer: D — All of the above
Q. Which of the following is NOT a type of non-alcoholic beverage?
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A.
Soda
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B.
Juice
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C.
Beer
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D.
Tea
Solution
Beer is NOT a type of non-alcoholic beverage.
Correct Answer: C — Beer
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