FBS - 1st Quarterly Assessment - Module 3

It is essential to maintain energy levels throughout the day and to help avoid overtime pays.

• teamwork

• side work

• sideline

• mise en place

Hold all flatwares by the _____ .

• base

• tines

• handle

• mouth

It is a French term which means "put into place" pre-serve preparations.

• teamwork

• side work

• sideline

• mise en place

It is a storage and service unit located close to serving areas, which eliminates frequent trips to the kitchen for supplies.

• teamwork

• side work

• sideline

• mise en place

It is a room where beverage, food and sometimes dishes, household cleaning chemicals, lines, or provisions are stored. Food and beverage pantries serve in an ancillary capacity to the kitchen.

• pantry

• cabinet

• divider

• kitchen

It is known as table tents.

• menu

• card

• tent cards

• menu stand

Use _____ water to remove grease.

• hot

• cold

• warm

• purified

It means built-in cabinet found in a kitchen.

• drawer

• cabinet

• pantry

• kitchen cabinet

Underline bowls with a plate and never serve them with the finger touching the ___ .

• rim

• stem

• base

• handle

Set up and serve only the ____ and sanitized glasses, cutleries and other service equipment.

• dirt

• good

• clean

• elegant