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Worksheets

Week 1 Revision

Total questions: 34

Worksheet time: 18mins

Name
Class
Date
1.

it offers haute cuisine.

a)

fine-dining restaurant

b)

family restaurant

c)

theme restaurant

d)

ethnic restaurant

e)

quick-service restaurant

2.

it offers limited menu. It is very convenient for people on the go.

a)

fine-dining restaurant

b)

family restaurant

c)

theme restaurant

d)

ethnic restaurant

e)

quick-service restaurant

3.

its menu offers national cuisine.

a)

fine-dining restaurant

b)

family restaurant

c)

theme restaurant

d)

ethnic restaurant

e)

quick-service restaurant

4.

it offers limited menu on a specific (особенный) topic. The decor is also specific and unique.

a)

fine-dining restaurant

b)

family restaurant

c)

theme restaurant

d)

ethnic restaurant

e)

quick-service restaurant

5.

A waiter works in...

a)

back of the house

b)

front of the house

6.

Dishwashing staff works in...

a)

back of the house

b)

front of the house

7.

A busser works in...

a)

back of the house

b)

front of the house

8.

takes bookings and meets guests

a)

host

b)

waiter

c)

maitre d'hotel

d)

F&B manager

9.

creates an atmosphere and supervises service

a)

host

b)

waiter

c)

maitre d'hotel

d)

F&B manager

10.

cleans tables

a)

host

b)

waiter

c)

maitre d'hotel

d)

busser

11.

manages the kitchen and gives directions on dish preparation

a)

chef de cuisine

b)

sous chef

c)

chef de partie

d)

commis chef

12.

substitutes the chef when absent and checks communication between the different kitchen parts

a)

chef de cuisine

b)

sous chef

c)

chef de partie

d)

commis chef

13.

checks hygiene of equipment and premises and coordinates cooks

a)

chef de cuisine

b)

sous chef

c)

chef de partie

d)

commis chef

14.

carries out simple activities and checks quality of food

a)

chef de cuisine

b)

sous chef

c)

chef de partie

d)

commis chef

15.

vegetables, fruits, meet, fish

a)

perishables

b)

non-perishables

16.

dry foods, canned foods

a)

perishables

b)

non-perishables

17.

It is where soups, meat and fish are prepared

a)

main kitchen

b)

cold preparation area

c)

storeroom

d)

walk-in cooler

e)

walk-in freezer

18.

It is where salads and raw materials are prepared before frying/boiling/roasting.

a)

main kitchen

b)

cold preparation area

c)

storeroom

d)

walk-in cooler

e)

walk-in freezer

19.

It is where raw ingredients such as dry and canned foods are stored.

a)

main kitchen

b)

cold preparation area

c)

storeroom

d)

walk-in cooler

e)

walk-in freezer

20.

It is where raw ingredients such as vegetables, fish, milk, cheese are stored.

a)

main kitchen

b)

cold preparation area

c)

storeroom

d)

walk-in cooler

e)

walk-in freezer

21.

It is where raw ingredients such as meat and fish are stored in a very low temperature.

a)

main kitchen

b)

cold preparation area

c)

storeroom

d)

walk-in cooler

e)

walk-in freezer

22.
a)

grinder

b)

deep-frier

c)

stove

d)

oven

e)

hood vent

23.

a)

grinder

b)

deep-frier

c)

stove

d)

oven

e)

hood vent

24.
a)

grinder

b)

deep-frier

c)

stove

d)

oven

e)

hood vent

25.

a)

grinder

b)

deep-frier

c)

stove

d)

oven

e)

hood vent

26.

a)

to grate

b)

to peel

c)

to mash

d)

to drain

e)

to season

27.

a)

to grate

b)

to peel

c)

to mash

d)

to drain

e)

to season

28.

a)

to grate

b)

to peel

c)

to mash

d)

to drain

e)

to season

29.

a)

to grate

b)

to peel

c)

to mash

d)

to drain

e)

to season

30.

a)

to grate

b)

to peel

c)

to mash

d)

to drain

e)

to season

31.

a)

to grate

b)

to peel

c)

to mash

d)

to chop

e)

to squeeze

32.

a)

to grate

b)

to peel

c)

to mash

d)

to chop

e)

to squeeze

33.

a)

a toque

b)

an apron

34.

a)

a toque

b)

an apron

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