Food & Beverage Exam
1)Which of the following is NOT a primary function of the food and beverage department?
- a) Menu planning and design
- b) Staff training and development
- c) Room reservations
- d) Food production and service
2)What does the term “à la carte” mean in a restaurant context?
- a) A fixed-price menu offering multiple courses
- b) Pre-set meals served at a specific time
- c) Ordering individual dishes from a menu
- d) Buffet-style dining with self-service options
3)What does the term “corkage fee” refer to in the context of dining?
- a) A fee charged for opening a wine bottle brought by the customer
- b) A charge for reserving a table in advance
- c) A service charge added to the bill for exceptional service
- 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?
- a) Line Cook
- b) Sous Chef
- c) Host or Hostess
- d) Dishwasher
5)What is the purpose of a sommelier in a restaurant?
- a) Creating and designing menus
- b) Managing front-of-house operations
- c) Selecting and pairing wines with meals
- d) Preparing and cooking food
6)What is the primary ingredient in beer?
- a) Grapes
- b) Barley
- c) Hops
- d) Wheat
7)Which of the following is an example of a non-alcoholic beverage?
- a) Whiskey
- b) Red Wine
- c) Orange Juice
- d) Vodka
8)What is the purpose of a menu engineering analysis in a restaurant?
- a) Assessing customer satisfaction levels
- b) Determining the ideal menu pricing strategy
- c) Evaluating the efficiency of kitchen operations
- d) Selecting the best restaurant location
9)What is the term used to describe the process of transforming raw ingredients into finished food products?
- a) Production
- b) Service
- c) Consumption
- d) Procurement
10)Which of the following is NOT a primary category of alcoholic beverages?
- a) Spirits
- b) Beer
- c) Juice
- d) Wine
11)What is the purpose of a cover in a restaurant context?
- a) A type of dishware used for serving food
- b) A seating area for customers
- c) The total number of guests served in a given period
- d) A protective covering for food during transportation
12)Which of the following is an example of a fine-dining restaurant?
- a) Fast food chain
- b) Food truck
- c) Cafeteria
- d) Michelin-starred establishment
13)What does the term “mise en place” mean?
- a) The process of preparing ingredients before service
- b) The act of placing cutlery and glassware on tables
- c) The time at which the restaurant opens for service
- d) The total number of staff members in a restaurant
14)What does the acronym HACCP stand for in relation to food safety?
- a) Hazard Analysis and Critical Control Points
- b) Healthy and Clean Cooking Practices
- c) High-temperature Assessment for Contaminant Control
- d) Handling and Care for Cooking Procedures
15)What is the purpose of a wine decanter?
- a) To keep wine chilled at a specific temperature
- b) To filter out sediments from the wine
- c) To enhance the flavors and aromas of the wine
- 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?
- a) Salt
- b) Butter
- c) Parsley sprig
- d) Olive oil
17)What does the term “al dente” mean when referring to pasta?
- a) Overcooked
- b) Undercooked
- c) Cooked to perfection
- d) Served with a creamy sauce
18)What is the purpose of a tasting menu in a restaurant?
- a) To offer a variety of beverage options to customers
- b) To showcase the culinary skills of the chef
- c) To provide a quick and efficient dining experience
- d) To accommodate customers with dietary restrictions
19)Equipment used to keep food hot in the cafeteria?
- a) Salamander
- b) Chafing Dish
- c) Sizzling Plate
- d) Bain Marie
20)Size of Dinner Plate is?
- a) 6 inches
- b) 8 inches
- c) 10 inches
- d) 12 inches
21)What is the primary function of a food critic?
- a) To manage restaurant operations
- b) To evaluate and review dining establishments
- c) To create innovative menu concepts
- d) To oversee food and beverage purchasing
22)Which of the following is NOT a common cooking method?
- a) Grilling
- b) Blanching
- c) Steaming
- d) Freezing
23)What is the main purpose of a cash register in a restaurant?
- a) To store cash and valuables
- b) To track inventory levels
- c) To process credit card payments
- d) To calculate and record sales transactions
24)What is the purpose of a cocktail shaker in bartending?
- a) To measure and pour alcoholic beverages
- b) To strain and separate ingredients
- c) To mix and chill ingredients together
- d) To garnish and decorate cocktails
25)Which of the following is a traditional Spanish dish?
- a) Sushi
- b) Paella
- c) Spaghetti Carbonara
- d) Beef Wellington
26)What is the purpose of a food and beverage cost control system?
- a) To minimize food waste
- b) To increase menu prices
- c) To optimize staff scheduling
- d) To maximize customer satisfaction
27)What does the term “cuisine” refer to?
- a) The specific style of cooking from a particular region or country
- b) The process of garnishing food for presentation
- c) The act of serving food to customers in a restaurant
- d) The science of food preservation techniques
28)What is the primary purpose of a dessert trolley or cart in a restaurant?
- a) To display and serve a variety of desserts
- b) To store extra plates and cutlery
- c) To transport food from the kitchen to the dining area
- d) To provide a surface for food preparation
29)Which of the following is a traditional Mexican alcoholic beverage?
- a) Sake
- b) Tequila
- c) Whiskey
- d) Vodka
30)What is the purpose of a tasting spoon in culinary operations?
- a) To mix ingredients together in a saucepan
- b) To measure precise amounts of ingredients
- c) To taste and adjust the seasoning of a dish
- d) To serve small portions of appetizers
31)What is the primary ingredient in a classic Margherita pizza?
- a) Mozzarella cheese
- b) Pepperoni
- c) Anchovies
- d) Alfredo sauce
32)What is the purpose of a pastry bag in baking?
- a) To shape and pipe dough or batter
- b) To measure precise amounts of ingredients
- c) To roll out and flatten dough
- d) To mix ingredients together in a bowl
33)Which of the following is a classic French mother sauce?
- a) Béchamel
- b) Teriyaki
- c) Barbecue
- d) Ranch
34)What is the primary ingredient in a Caesar salad dressing?
- a) Olive oil
- b) Balsamic vinegar
- c) Mayonnaise
- d) Worcestershire sauce
35)What is the main function of a cocktail muddler?
- a) To measure and pour spirits
- b) To stir and mix ingredients
- c) To crush herbs and fruits
- d) To strain liquids from solids
36)Which of the following is NOT a common allergen that must be clearly labeled on food packaging?
- a) Eggs
- b) Milk
- c) Nuts
- d) Garlic
37)What is the purpose of a food and beverage requisition form?
- a) To place orders with suppliers
- b) To calculate food cost percentages
- c) To track staff attendance
- d) To evaluate customer feedback
38)What is the primary purpose of a barista in a coffee shop?
- a) To operate the cash register and handle payments
- b) To create and serve specialty coffee beverages
- c) To manage inventory and stock control
- d) To clean and maintain the coffee equipment
39)Which of the following is a traditional Japanese dish?
- a) Sushi
- b) Spaghetti Bolognese
- c) Fish and chips
- d) Chicken curry
40)Another name for pre plated service
- a) English 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