F&B Exam 24 Jan - The Green Institute

Welcome to your F&B Exam 24 Jan

Define a menu and explain the sequence of service in fine dining restaurants.

Explain the importance of mise en place and describe the types of equipment used in F&B

List and explain five essential tools or equipment used in a bar and their purposes.

What is coffee? Name and describe five types of coffee, including their preparation methods.

Explain what spirits are and describe six types of spirits, including the primary raw materials used in their production.

Differentiate between wine and tea. Provide an overview of the types of tea and explain their characteristics.

Describe the key attributes and qualities required to be a successful food and beverage professional.

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