HMT 117 Practical 5 Gp 01

What are the various Cheese accompaniments presented on the customer table set on the table_________

• Cruet set (salt, pepper, and mustard)

  Butter

  Celery

  Caster sugar for cream cheeses

  Assorted cheese biscuits

• Butter

  Celery

  Radishes (when in season)

  Caster sugar for cream cheeses

  Biscuits

• Salt, pepper, and mustard

  Butter

  Radishes (when in season)

  Caster sugar for cream cheeses

  Assorted cheese biscuits

• Cruet set (salt, pepper, and mustard)

  Butter

  Celery

  Radishes (when in season)

  Caster sugar for cream cheeses

  Assorted cheese biscuits

All salads should be served chilled, crisp and attractive in appearance but salad is not complete without _________

• French dressing and Lemon dressing

• Vinaigrette or mayonnaise

• A and B

• None of the above

The cutlery used is a large knife & large fork for the larger bird like ________and a small knife & a small fork for the smaller ones like ________

• Filet de Meuniere, Filet de a l’anglaise and Contrefilet de Boeuf roti a l’anglaise Carre’ d’agneau roti

• Poulet, Dinde, Caneton and Pigeon, Partridge and Quail

• Pork Filet Mignon with Onions and Irish stew

• None of the above

Match the right accompaniments with dish:

• Boeuf Rôti Horseradish sauce, French and English mustards and Yorkshire pudding

  Agneau Rôti Redcurrant jelly, mint sauce and white onion sauce

  Mouton Rôti Mint sauce, although redcurrant jelly offer sometimes

  Porc Rôti Apple sauce and sage and onion stuffing

• Boeuf Rôti Horseradish sauce, French and English mustards and Yorkshire pudding

  Agneau Rôti Mint sauce, although redcurrant jelly offer sometimes

  Mouton Rôti Redcurrant jelly, mint sauce and white onion sauce

  Porc Rôti Apple sauce and sage and onion stuffing

• Boeuf Rôti Apple sauce and sage and onion stuffing

  Agneau Rôti Mint sauce, although redcurrant jelly offer sometimes

  Mouton Rôti Redcurrant jelly, mint sauce and white onion sauce

  Porc Rôti Horseradish sauce, French and English mustards and Yorkshire pudding

• Boeuf Rôti Horseradish sauce, French and English mustards and Yorkshire pudding

  Agneau Rôti Redcurrant jelly, mint sauce and white onion sauce

  Mouton Rôti Mint sauce, although redcurrant jelly offer sometimes

  Porc Rôti Apple sauce and sage and onion stuffing

Decide which menu is the best composed:

• Egg mayonnaise, Chicken Pancake Mornay, mashed potato, carrots, steamed chocolate pudding

• Melon Cocktail, Curried Beef and Rice, Brussels sprouts, boiled potatoes, bread and butter pudding

• Cream of Tomato Soup, Chicken Chasseur, Vichy carrots, Rissolee potatoes, Strawberry Flan

• Cream of Leek Soup, Blanquette of Lamb, cauliflower, new potatoes, Vanilla mousse

Which of the following potage recommend such accompaniment’s grated parmesan cheese, grilled flutes, baguette:

• Soup à l’oignon

• Potage Germany

• Minestrone

• Both A&C

The correct accompaniments for roast grouse are:

• Bacon rolls, meatballs, jus lie, heart-shape croutons spread with duxelles

• Gravy, bread sauce, fried breadcrumbs, game chips, watercress

• Redcurrant jelly, grapes, slices of kiwi-fruit, horseradish sauce

• Cranberry sauce, chestnuts, thyme and parsley stuffing, chipolatas

Mention the correct traditional sequence of courses for an elaborate dinner is:

• Soup, egg, fish, entree, savoury, cheese

• Fish, entree, releve, cheese, sweet, coffee

• hors-d’oeuvre, soup, fish, meat, sweet

• soup, farinaceous, meat, cheese, dessert

What kind of equipment’s requiring for the cover setup of the following menu in the correct sequence:

MENU

Soupe à l’oignon

**********

Suprême de sole bonne-femme

**********

Filet de boeuf Wellington

**********

Gorgonzola

**********

Café/Tea

• Dessert spoon, fish fork &knife, AP fork & knife, dessert knife & fork

• Soup spoon, AP fork & fish knife, AP fork & Steak knife, dessert fork

• Soup spoon, fish fork &knife, AP fork & Steak knife, dessert knife & fork

• Soup spoon, starter fork &knife, AP fork & Steak knife, dessert knife &fork

Which of the following points should use to basic cover laid for an a la carte meal in the multi-cuisine restaurant of the 21st century:

• Teacup, saucer and teaspoon, ash-tray, cone-shape serviette

• Fish-knife and fork, side-plate, soup spoon, a center plate with a napkin on it

• Joint-knife and fork, quarter plate, side-knife, glass, cone-shape serviette

• Joint-knife and fork, soup spoon, side-knife, dessert spoon and glasses