Worksheetsfood service and catering
Total questions: 30
Worksheet time: 13mins
Name
Class
Date
1.
In the food service industry, do you know what “back of house” means?
a)
The bathroom
b)
The food service area
c)
The Dining room area
d)
The Kitchen
2.
What title is given to the chef that is second in charge?
a)
The kitchen hand
b)
The commis chef
c)
The sous chef
d)
Chef de cuisine
3.
What is a Maitre' d?
a)
The head waiter
b)
A hotel chain
c)
A waitress
d)
Someone who serves you
4.
What is an award?
a)
An accolade
b)
A trophy or merit certificate
c)
The highest paid employee
d)
Minimum working conditions
5.
What does EEO stand for?
a)
Equal employment opportunity
b)
Equality equals opportunity
6.
Name four parts of a recipe?
a)
Name of recipe, portion size, method and tips.
b)
The picture, instructions, portion size, tips.
c)
Ingredients, method, serving size and tips.
d)
Name, ingredients,method & serving size
7.
What is a standard recipe card?
a)
A recipe the restaurant uses
b)
A detailed recipe which includes costs
c)
A card you give somebody with a recipe on it.
d)
all the above
8.
What does “a la carte” mean?
a)
The cart
b)
A menu
c)
Off the card
d)
A set menu
9.
Where would you find a cyclic menu?
a)
Hospital
b)
Macdonalds
c)
A cafe
A cafe
A cafe
d)
A restaurant
10.
Can you name a food service that is a “not for profit” provider?
a)
Hungry Jacks
b)
Clarence Nursing home
c)
Subway
d)
Grafton Bowling Club
11.
A food safety management systems helps to prevent...
a)
outbreaks of food poisoning.
b)
theft from the premises.
c)
management incompetence.
d)
over ordering
12.
It is now required by law that all food premises have a food safety management system to help prevent...
a)
food poisoning.
b)
late deliveries.
c)
staff training.
d)
cuts from knives.
13.
What does HACCP stand for?
a)
Hazard Analysis and Commercial Catering Premises
b)
Hazard Analysis Critical Control Points
c)
Hygiene analysis for Commercial Catering Premises
d)
Hourly Assessment for Cook-Chill Products
14.
A "burnt" or caramelized sugar topping for a dessert
a)
Al dente
b)
Bain Marie
c)
Brulee
d)
Coulis
15.
A bunch of mixed fresh herbs often used in soups and stews
a)
Bouquet Garni
b)
Coulis
c)
Entree
d)
Roux
16.
Food that is served separately from the main dish, such as vegetables
a)
Accompaniments
b)
Au gratin
c)
Bain marie
d)
Croutons
17.
Cooked, but still firm when bitten. Often used to describe pasta.
a)
Al dente
b)
Au gratin
c)
Bouquet garni
d)
Garnish
18.
Small, thin strips of vegetables
a)
En croute
b)
Flambe
c)
Garnish
d)
Julienne
19.
Sprinkled with breadcrumbs and/or grated cheese and browned under the grill
a)
Au gratin
b)
Bouquet garni
c)
Flambe
d)
Garnish
20.
A spiced liquid that meat or fish is soaked in before cooking to add flavour and make it tender
a)
Coulis
b)
Flambe
c)
Julienne
d)
Marinade
21.
Concentrate a liquid by boiling it to evaporate some of the water
a)
Flambe
b)
Marinade
c)
Reduce
d)
Saute
22.
At temperatures below freezing...
a)
Bacterial growth slows down
b)
Bacteria becomes dormant but is not destroyed
c)
Bacteria is destroyed
23.
This service position includes managing all kitchen operations, decisions, ordering supplies, scheduling, etc.
a)
Executive Chef
b)
Pastry Chef
c)
Restaurant Manager
d)
Dining Room Supervisor
24.
This service position includes manages the entire restaurant including the kitchen and dining room, hires, and works with budget.
a)
Kitchen Manager
b)
Food service director
c)
Restaurant Manager
d)
Executive Chef
25.
This part of the restaurant includes where the guests are served and waited on.
a)
Front of the House
b)
Dining Room
c)
Back of the House
d)
Kitchen
26.
When setting a table, what side of the plate does the cup go on?
a)
left
b)
right
27.
What are the three aspects of food presentation?
a)
Plating, portion control, art
b)
Presentation, plating, art
c)
Portion control, presentation, art
d)
Placing, proportions, art
28.
Why is portion control important?
a)
Consistency and cost control
b)
to help create a menu
c)
To make cooking easier
d)
To give customers the four major food groups
29.
What does the term culinary mean?
a)
Cooking
b)
managing
c)
serving
d)
chef
30.
Who works at a pâtisserie?
a)
b)
c)
d)
100 %
