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WorksheetsFnB Midterm
Total questions: 40
Worksheet time: 17mins
The first info to get from the guest during table reservation
Number of pax
Name of Guest
Table number
Date of reservation
Which comes first among the choices?
Pulling down dessert utensils
Serve the dessert
Decrumbing
Serve bread and butter
Utensils are in a "cross" position on the plate of the guest
Don't like
Pause
Ready for the second plate
Finish
Utensils are in an "inverted V " position on the guest's plate
Pause
Finish
Don't like
Excellent
Utensils are in a "parallel-vertical" position on the guest's plate
Excellent
Ready for the second plate
Don't like
Finish
Which is not found on the left side of the table set-up?
Butter spreader
Salad fork
Fish fork
Cocktail fork
Who to serve first?
Ladies
Hostess
PWD (persons with disabilities)
Elderlies
A table set-up with no center plate.
American
English
Russian
French
A table set-up that uses a demitasse cup
American
English
Russian
French
A table set-up that uses a fish fork and a fish knife
American
English
Russian
French
It refers to sampling an array of small dishes served one after the other and it allows food tasting of chef’s signature dishes
(a)
A small heating unit on top of gueridon cart is called (a)
English service is also called as (a)
A foodservice tool used to keep guests' payment/ receipt
(a)
Cutlery language where utensils are positioned "parallel horizontal"
(a)
Menu that don’t change for a long period of time
(a)
List of menu or dishes available on a particular day
(a)
Russian service is also called as (a)
An experienced waiter who prepares food during table side preparation
(a)
A service performed in french service where food is "cooked in flame".
(a)
It offers preselected courses or set menus with a fixed price. It literally means host or hotelier’s table
(a)
A cutlery language where utensils are positioned like an inverted letter V; the knife is inserted on the fork.
(a)
A type of service where guests line up at a table where foods are arranged from light to heavy.
(a)
A 12-inch underliner plate with no logo is called (a)
A fork used in eating snail appetizer
(a)
How many elements are there in a basic table set-up?
(a)
Menu where food items are priced or sold individually
(a)
Menu where foods are rotated in a predetermined pattern
(a)
American service is also called as (a)
This type of service involves table side preparation
(a)
Distance of plates and utensils from the edge of the table is (a) inch/es.
Table napkin is also called (a)
Table d'hote is also called (a)
In Russian service, plates are cleared from the ____ side of guests.
right
left
The cocktail fork is located on the ____ side of the table set-up
right
left
In Russian service, food is served to the ____ side of the guest.
right
left
Beverages are served to the left side of the guest.
true
false
In American service, the plate is cleared from the right side of the guest.
true
false
Children are allowed in fine dining
true
false
Assist guests to their table by saying " (a) ."
