
餐飲服務技術L7-L8
Authored by 韓佳蓉 韓佳蓉
Other
1st Grade
Used 3+ times

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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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