WorksheetsHMT117, R1910 G1, Practical 4
Total questions: 10
Worksheet time: 9mins
Choose the correct sequence of 17 courses of the French Classical menu:
HORSD’OEUVRE
POTAGE
OEUFS
FARINEUX
POISSON
ENTREÉ
RELEVÉ
RÔTI
SORBET
LÉGUMES
SALADE
BUFFET FROID
FROMAGE
ENTREMET
SAVOUREUX
DESSERT
BOISSONS
HORSD’OEUVRE
POTAGE
OEUFS
FARINEUX
POISSON
ENTREÉ
RÔTI
SORBET
RELEVÉ
LÉGUMES
SALADE
BUFFET FROID
FROMAGE
ENTREMET
SAVOUREUX
DESSERT
BOISSONS
HORSD’OEUVRE
POTAGE
OEUFS
FARINEUX
POISSON
ENTREÉ
SORBET
RELEVÉ
RÔTI
LÉGUMES
SALADE
BUFFET FROID
FROMAGE
ENTREMET
SAVOUREUX
DESSERT
BOISSONS
HORSD’OEUVRE
POTAGE
OEUFS
FARINEUX
POISSON
ENTREÉ
RELEVÉ
RÔTI
SORBET
LÉGUMES
FROMAGE
SALADE
BUFFET FROID
ENTREMET
SAVOUREUX
DESSERT
BOISSONS
What kind of equipment’s requiring for the cover setup of the following menu in the correct sequence:
MENU
Soupe à l’oignon
**********
Suprême de sole bonne-femme
**********
Filet de boeuf Wellington
**********
Gorgonzola
**********
Café/Tea
Dessert spoon, fish fork &knife, AP fork & knife, dessert knife & fork
Soup spoon, AP fork & fish knife, AP fork & Steak knife, dessert fork
Soup spoon, fish fork &knife, AP fork & Steak knife, dessert knife & fork
Soup spoon, starter fork &knife, AP fork & Steak knife, dessert knife &fork
While suggesting the guest to taking the order of roasted food with a sauce which of the following is the correct choice:
A. Roast Beef - Horseradish sauce
B. Roast Turkey – Bread sauce
C. Roast Pork - Apple sauce
D. Roast Mutton - Mint sauce
B&C
A&B
C&D
A&C
The correct accompaniments for roast grouse are:
bacon rolls, meatballs, jus lie, heart-shape croutons spread with duxelles
gravy, bread sauce, fried breadcrumbs, game chips, watercress
redcurrant jelly, grapes, slices of kiwi-fruit, horseradish sauce
cranberry sauce, chestnuts, thyme and parsley stuffing, chipolatas
Which of the following potage recommend such accompaniment’s grated parmesan cheese, grilled flutes, baguette:
Soup à l’oignon
Potage Germany
Minestrone
Both A&C
Mention the correct cover laid for the service of Escargot:
Side plate, snail tong on the left, snail fork on the right
Side plate with side knife, snail tong on the left, snail fork on the right
Side plate with side knife, snail tong on the right, snail fork on the left
Side plate, snail tong on the left, fish fork on the right
How do you serve oyster in the star hotel to the guest:
On the bed of crushed ice in a soup plate
Fork placed right-hand side of the cover
A small sweet fork can also be used
All the above
What are the correct examples of Salads of the following:
Niçoise & Russian
Carré de l’est & Brie
Oquefort & Stilton
All of the above
Mention the correct option of the English name of the French Classical Menu:
POTAGE- Fish
OEUFS- Egg dishes
FARINEUX- Rice only
POISSON- Soup
ENTREÉ- First meat dish
SORBET- Sorbet
RELEVÉ- First meat dish
RÔTI- Vegetables
LÉGUMES- Roast
HORSD’OEUVRE- Appetizer
ENTREMET- Sweets
SAVOUREUX- Savoury
DESSERT- Fruits & Nuts
ENTREMET- Sweets
SALADE- Cold cuts
BUFFET FROID- Fruits & Nuts
FROMAGE- Cheese
Which one of the Caviar is expensive one:
BELUGA CAVIAR
OSERTA CAVIAR
SEVRUGA CAVIAR
OSERTA CAVIAR and SEVRUGA CAVIAR
