F&B Service Chapter 7 and 8 2019

From the food and beverage term, what is a side station?

• A location that the service staff will gather.

• A place that stock all the service equipment.

• An area where all the guest will sit and dine.

• An area where the food is kept and prepared.

Another term for tableware or chinaware is known as __________________.

• Cutlery

• Crockery

• Glassware

• Linen

Flatware which may be used at the table for serving and eating food may be referred as _______________.

• cutlery

• crockery

• Glassware

• Linen

Champagne flute, highball and tumbler are examples of _______________.

• cutlery

• crockery

• glassware

• linen

The service staff used a _______________ for carrying hot plates, wiping small spills or brushing crumbs onto a service plate.

• glass cloth

• napkin

• table cloth

• waiter's cloth

Which one of the following utility fold is used to keep dessert fork or spoon and then to be set on the dining table by the service staff?

• Lotus

• Bread Basket

• Crumb Down

• Cutlery Pocket

What is the purpose of a display fold?

• For waiter to clean the table.

• For cleaner to wash the floor.

• For chef to clean the kitchen.

• For guest to protect their clothing.

What is the purpose of a Utility fold ?

• For chef to clean their plates.

• For cleaner to wash the floor.

• To decorate the restaurant table.

• For the waiter to use when required.

The following napkin fold is an example of a _____________ fold.

• basic

• display

• flower

• utility

The following diagram is a ______________ fold.

• Crown

• Cockscomb

• Pyramid

• Bishop's Hat