Food & Beverage Exam

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Food & Beverage Exam

 

1)Which of the following is NOT a primary function of the food and beverage department?

 

  1. a) Menu planning and design
  2. b) Staff training and development
  3. c) Room reservations
  4. d) Food production and service

 

2)What does the term “à la carte” mean in a restaurant context?

 

  1. a) A fixed-price menu offering multiple courses
  2. b) Pre-set meals served at a specific time
  3. c) Ordering individual dishes from a menu
  4. d) Buffet-style dining with self-service options

 

3)What does the term “corkage fee” refer to in the context of dining?

 

  1. a) A fee charged for opening a wine bottle brought by the customer
  2. b) A charge for reserving a table in advance
  3. c) A service charge added to the bill for exceptional service
  4. d) An additional fee for ordering non-alcoholic beverages

 

4)Which of the following is an example of a front-of-house position in a restaurant?

 

  1. a) Line Cook
  2. b) Sous Chef
  3. c) Host or Hostess
  4. d) Dishwasher

 

5)What is the purpose of a sommelier in a restaurant?

 

  1. a) Creating and designing menus
  2. b) Managing front-of-house operations
  3. c) Selecting and pairing wines with meals
  4. d) Preparing and cooking food

 

6)What is the primary ingredient in beer?

 

  1. a) Grapes
  2. b) Barley
  3. c) Hops
  4. d) Wheat

 

7)Which of the following is an example of a non-alcoholic beverage?

 

  1. a) Whiskey
  2. b) Red Wine
  3. c) Orange Juice
  4. d) Vodka

 

8)What is the purpose of a menu engineering analysis in a restaurant?

 

  1. a) Assessing customer satisfaction levels
  2. b) Determining the ideal menu pricing strategy
  3. c) Evaluating the efficiency of kitchen operations
  4. d) Selecting the best restaurant location

 

9)What is the term used to describe the process of transforming raw ingredients into finished food products?

 

  1. a) Production
  2. b) Service
  3. c) Consumption
  4. d) Procurement

 

10)Which of the following is NOT a primary category of alcoholic beverages?

 

  1. a) Spirits
  2. b) Beer
  3. c) Juice
  4. d) Wine

11)What is the purpose of a cover in a restaurant context?

 

  1. a) A type of dishware used for serving food
  2. b) A seating area for customers
  3. c) The total number of guests served in a given period
  4. d) A protective covering for food during transportation

 

12)Which of the following is an example of a fine-dining restaurant?

 

  1. a) Fast food chain
  2. b) Food truck
  3. c) Cafeteria
  4. d) Michelin-starred establishment

 

13)What does the term “mise en place” mean?

 

  1. a) The process of preparing ingredients before service
  2. b) The act of placing cutlery and glassware on tables
  3. c) The time at which the restaurant opens for service
  4. d) The total number of staff members in a restaurant

 

14)What does the acronym HACCP stand for in relation to food safety?

 

  1. a) Hazard Analysis and Critical Control Points
  2. b) Healthy and Clean Cooking Practices
  3. c) High-temperature Assessment for Contaminant Control
  4. d) Handling and Care for Cooking Procedures

 

15)What is the purpose of a wine decanter?

 

  1. a) To keep wine chilled at a specific temperature
  2. b) To filter out sediments from the wine
  3. c) To enhance the flavors and aromas of the wine
  4. d) To measure the alcohol content of the wine

16)Which of the following is an example of a garnish commonly used in food presentation?

 

  1. a) Salt
  2. b) Butter
  3. c) Parsley sprig
  4. d) Olive oil

 

17)What does the term “al dente” mean when referring to pasta?

 

  1. a) Overcooked
  2. b) Undercooked
  3. c) Cooked to perfection
  4. d) Served with a creamy sauce

 

18)What is the purpose of a tasting menu in a restaurant?

 

  1. a) To offer a variety of beverage options to customers
  2. b) To showcase the culinary skills of the chef
  3. c) To provide a quick and efficient dining experience
  4. d) To accommodate customers with dietary restrictions

 

19)Equipment used to keep food hot in the cafeteria?

 

  1. a) Salamander
  2. b) Chafing Dish
  3. c) Sizzling Plate
  4. d) Bain Marie

20)Size of Dinner Plate is?

 

  1. a) 6 inches
  2. b) 8 inches
  3. c) 10 inches
  4. d) 12 inches

21)What is the primary function of a food critic?

 

  1. a) To manage restaurant operations
  2. b) To evaluate and review dining establishments
  3. c) To create innovative menu concepts
  4. d) To oversee food and beverage purchasing

 

22)Which of the following is NOT a common cooking method?

 

  1. a) Grilling
  2. b) Blanching
  3. c) Steaming
  4. d) Freezing

 

23)What is the main purpose of a cash register in a restaurant?

 

  1. a) To store cash and valuables
  2. b) To track inventory levels
  3. c) To process credit card payments
  4. d) To calculate and record sales transactions

 

24)What is the purpose of a cocktail shaker in bartending?

 

  1. a) To measure and pour alcoholic beverages
  2. b) To strain and separate ingredients
  3. c) To mix and chill ingredients together
  4. d) To garnish and decorate cocktails

 

25)Which of the following is a traditional Spanish dish?

 

  1. a) Sushi
  2. b) Paella
  3. c) Spaghetti Carbonara
  4. d) Beef Wellington

 

26)What is the purpose of a food and beverage cost control system?

 

  1. a) To minimize food waste
  2. b) To increase menu prices
  3. c) To optimize staff scheduling
  4. d) To maximize customer satisfaction

 

27)What does the term “cuisine” refer to?

 

  1. a) The specific style of cooking from a particular region or country
  2. b) The process of garnishing food for presentation
  3. c) The act of serving food to customers in a restaurant
  4. d) The science of food preservation techniques

 

28)What is the primary purpose of a dessert trolley or cart in a restaurant?

 

  1. a) To display and serve a variety of desserts
  2. b) To store extra plates and cutlery
  3. c) To transport food from the kitchen to the dining area
  4. d) To provide a surface for food preparation

 

29)Which of the following is a traditional Mexican alcoholic beverage?

 

  1. a) Sake
  2. b) Tequila
  3. c) Whiskey
  4. d) Vodka

 

30)What is the purpose of a tasting spoon in culinary operations?

 

  1. a) To mix ingredients together in a saucepan
  2. b) To measure precise amounts of ingredients
  3. c) To taste and adjust the seasoning of a dish
  4. d) To serve small portions of appetizers

 

31)What is the primary ingredient in a classic Margherita pizza?

 

  1. a) Mozzarella cheese
  2. b) Pepperoni
  3. c) Anchovies
  4. d) Alfredo sauce

 

32)What is the purpose of a pastry bag in baking?

 

  1. a) To shape and pipe dough or batter
  2. b) To measure precise amounts of ingredients
  3. c) To roll out and flatten dough
  4. d) To mix ingredients together in a bowl

 

33)Which of the following is a classic French mother sauce?

 

  1. a) Béchamel
  2. b) Teriyaki
  3. c) Barbecue
  4. d) Ranch

 

34)What is the primary ingredient in a Caesar salad dressing?

 

  1. a) Olive oil
  2. b) Balsamic vinegar
  3. c) Mayonnaise
  4. d) Worcestershire sauce

 

35)What is the main function of a cocktail muddler?

 

  1. a) To measure and pour spirits
  2. b) To stir and mix ingredients
  3. c) To crush herbs and fruits
  4. d) To strain liquids from solids

 

36)Which of the following is NOT a common allergen that must be clearly labeled on food packaging?

 

  1. a) Eggs
  2. b) Milk
  3. c) Nuts
  4. d) Garlic

 

37)What is the purpose of a food and beverage requisition form?

 

  1. a) To place orders with suppliers
  2. b) To calculate food cost percentages
  3. c) To track staff attendance
  4. d) To evaluate customer feedback

 

38)What is the primary purpose of a barista in a coffee shop?

 

  1. a) To operate the cash register and handle payments
  2. b) To create and serve specialty coffee beverages
  3. c) To manage inventory and stock control
  4. d) To clean and maintain the coffee equipment

 

39)Which of the following is a traditional Japanese dish?

 

  1. a) Sushi
  2. b) Spaghetti Bolognese
  3. c) Fish and chips
  4. d) Chicken curry

 

40)Another name for pre plated service

  1. a) English service

b)American service

c)French service

d)Russian service

 

Draw hierarchy of F&B Service/Production department.

 

Define cover. What crockery and cutlery are required for cover setup? 

 

Write down 10 types of cooking methods?

 

Name two dishes of each cuisine

Continental

Japanese

Chinese

North Indian

South Indian

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