REMIDI For. test 1 XI Kuliner 2

What is the first step in the service sequence at a restaurant?

• Taking orders

• Welcoming and seating guests

• Serving food

• Presenting the bill

• Clearing the table

Which phrase is most appropriate when presenting the menu to guests?

• "This is your menu, choose quickly"

• "Good evening, this is our menu for tonight"

• "Take this menu and decide quickly"

• "The menu is here, what do you want?"

• "Look at this menu and order something"

What does "mise en place" mean in restaurant service?

• Cooking food

• Everything in its place - preparation and organization

• Serving dessert

• Taking payment

• Cleaning the restaurant

When describing a dish as "grilled chicken breast with spices", what cooking method is mentioned?

• Boiling

• Frying

• Grilling

• Steaming

• Baking

What is the correct order of dishes in a formal dinner service?

• Main course, appetizer, dessert

• Appetizer, main course, dessert

• Dessert, appetizer, main course

• Main course, dessert, appetizer

• Appetizer, dessert, main course

Which characteristic best describes food that is "crispy"?

• Soft and smooth

• Hard and crispy

• Wet and soggy

• Thick and heavy

• Cold and frozen

What should the waiter do after taking the order?

• Immediately bring the bill

• Repeat the order to confirm and thank the guest

• Leave without saying anything

• Request payment in advance

• Start cleaning another table

"Our special pasta is served with rich tomato sauce and fresh basil." What does "special" mean in this context?

• Expensive

• Special dish or restaurant specialty

• Spicy

• Cold

• Vegetarian

When should the plates be cleared from the table?

• Before the guests finish eating

• Only when all guests at the table have finished

• As soon as one person is finished

• Only at the end of the meal

• Never during the meal

What information should be included in the menu description?

• Only the name of the dish

• Main ingredients, cooking method, and accompaniments

• Only the price

• Chef's name

• History of the restaurant