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餐飲服務技術L7-L8

Authored by 韓佳蓉 韓佳蓉

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1st Grade

Used 3+ times

餐飲服務技術L7-L8
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50 questions

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1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

一般西餐的用餐禮儀中,餐具的使用原則為:

由內而外,由下而上
由內而外,由上而下
由外而內,由上而下
由外而內,由下而上使用

Answer explanation

Jupiter is a gas giant made primarily of hydrogen and helium. Unlike terrestrial planets that have solid surfaces, gas giants like Jupiter don't have a well-defined solid surface, allowing them to accumulate more mass in a gaseous form. This composition has allowed Jupiter to grow significantly larger than planets with solid surfaces.

2.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

「男左女右」屬於西餐席次安排中的何種原則?

三P原則
尊右原則
分坐原則
禮貌原則

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

下列哪一種服務方式,在上菜餚之前無須先將空盤或空碗放到客人桌上?

American Service
English Service
French Service
Silver Service

4.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

食物在廚房烹製後,分別盛在每位顧客食用的餐盤上,然後由服務員直接端出上桌的服務方式是何種餐桌服務?

法式服務
俄式服務
英式服務
美式服務

5.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

點心盤上三角型蛋糕之尖端,應朝向幾點鐘方向,以方便顧客取用?

3點鐘方向
6點鐘方向
9點鐘方向
12點鐘方向

6.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

一般西餐的用餐禮儀中,喝湯原則,何者錯誤?

湯若裝於雙耳湯杯中,需使用湯匙;裝於湯盤中,可用雙手拿取就口喝湯
舀湯時,由內向外舀出
應由湯匙的匙腹入口,而不是由匙尖使用
湯太燙不可用口去吹涼

7.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

在「Buffet」用餐時,應注意下列何項原則才不會造成食物的浪費?

多量少樣
少量少樣
少量多樣
多量多樣

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