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Worksheets

Food and Beverage_FN67

Total questions: 100

Worksheet time: 2hrs 43mins

Name
Class
Date
1.

What is the birth country of tea?

a)

Morocco

b)

India

c)

Japan

d)

China

2.

Which tea did the British prefer ?

a)

black

b)

green

c)

Oolong

d)

white

e)

decaf

3.

What tea is often used to soothe the nerves?

a)

black

b)

chamomile

c)

peppermint

d)

banana

e)

cinemon

4.

Which of these things may have been served at afternoon tea?

a)

sandwiches

b)

scones

c)

cakes

d)

all of the them

5.

What kind of sweet often served in "English tea"?

a)

scone

b)

finger butter

c)

bagel

d)

British pudding

e)

all of these

6.

Afternoon tea is also known by another name. What is it?

a)

garden tea

b)

high Tea

c)

low tea

7.

What country did the Tea Party first originate?

a)

France

b)

USA

c)

England

d)

Italy

8.

What is an easy way to make you look like a good manner person?

a)

Play a smartphone while watching a movie in theater.

b)

Push other people while walking on the street.

c)

Always say "please" and "thank you" in anytime.

d)

Talking on the phone loudly in the public.

9.

Where should the knife be placed on the table and which way should the blade be facing

a)

to the right facing out

b)

to the right and facing in

c)

to the left facing out

d)

to the left facing in

10.

When setting the table, where do you place your glass

a)

Above the right side of the plate

b)

Above the left side of your plate

c)

Above the center of your plate

11.

Where should you place your napkin?

a)

On the table

b)

On your lap

c)

Tucked into your shirt

d)

Under your chair

12.

When setting the table for a formal meal, where should the knife be placed?

a)

above the dinner plate

b)

left of dinner plate

c)

right of dinner plate

d)

on the dinner palte

13.

When used in the table setting along with a salad plate, where should the bread-and-butter plate be placed?

a)

above the fork, to the upper left

b)

above the knife, to the upper left

c)

lower left, beside the fork

d)

toward the center, above the dinner plate

14.

A cup and saucer are needed for an informal meal. Where should they be placed?

a)

above the dinner plate

b)

above the salad plate

c)

to the left of the dinner plate

d)

to the right of the dinner plate

15.

Ethnic Restaurant is

a)

It includes themes such as jungle, rain forest,opera, etc in which the waiting staff, the ambience and food service depends on the theme followed.

b)

The type of food and design of the restaurant depends on the demographic origin.

c)

It is smaller establishment with check table cloths, bend wood chairs and friendly informal staff.

d)

In this type of establishment, price, level and type of service,decor and choice of menu depends on the type of operation.

16.
entree
a)
a main dish
b)
a tip left for the waitress
c)
food that is not always on the menu
d)
a serving of food
17.

The menu expresses the concept and theme through ____.

a)

à la carte pricing, cycle menus, and Russian service

b)

choice of foods on the menu, prices, and menu design

c)

fixed menus, cycle menus, and hybrid menus

d)

recipes, standardization, and portion size

18.

What are the other ways to say

"same food are offered every day ,and speciality"?

a)

fixed menu, house special

b)

cycle menu, signature dish

c)

market menu, specialty

d)

hybrid menu, specialty

19.

every item is priced separately

a)

à la carte pricing

b)

table d’hôte pricing

c)

combination pricing

d)

single pricing

20.

This type of menu represents food choices from a specific country, such as China, Italy, Mexico, or France.

a)

continental

b)

oriental

c)

ethnic

d)

international

21.

Which one is not the doneness level of steak?

a)

Medium Rare

b)

Medium

c)

Blue

d)

Well Done

e)

Blunt

22.

What is the purpose of a banquet?

a)

To go on a vacation

b)

To study for an exam

c)

To conduct a business meeting

d)

To celebrate a special occasion and provide a meal for a large group of people.

23.

What are the different types of banquet service?

a)

Self-service, online ordering service, food court service, vending machine service

b)

Takeout service, delivery service, dine-in service, drive-thru service

c)

Room service, catering service, fast food service, food truck service

d)

Plated service, buffet service, family-style service, and cocktail reception service

24.

What are the essential skills required for a successful banquet server?

a)

Driving ability, swimming, video gaming, knitting, photography

b)

Musical talent, painting, foreign language proficiency, math skills, gardening

c)

Communication, teamwork, attention to detail, customer service, ability to work under pressure

d)

Cooking skills, computer programming, public speaking, time management, leadership

25.

This setup is

a)

Crescent Round

b)

Round Table

c)

Class room

d)

Board room

26.

What should the banquet staff do before an event?

a)

Ignore the menu

b)

Brief together with the chef

c)

Avoid discussing service details

d)

Focus solely on decoration

27.

Which banquet service style is known as "Family Style Service"?

a)

Russian

b)

French

c)

English

d)

American

28.

Why is the organization of any special event complex?

a)

It costs a lot of money

b)

It involves different interconnected oerations

c)

It requires a lot of staff members

d)

It is too boring

29.

A ________________ lists complete meals, from appetizers to desserts and sometimes beverages for one set price .

a)

du jour

b)

a la carte

c)

semi a la carte

d)

table d'hôtel

30.

This type of Breakfast menus usually include juices, fruits, cereals, eggs, French toast, pancakes, waffles, baked goods, beverages, and side items.

a)

California

b)

Continental

c)

International

d)

Carolina

31.

A ________________menu will find the appetizers and desserts priced separately. Entrees usually include a salad or soup, potato or rice, vegetable, and possibly a beverage at a single price

a)

du jour

b)

a la carte

c)

semi a la carte

d)

table d^hote

32.

An _______________menu offers each food and beverage item priced and served separately

a)

fixed

b)

cycle

c)

du jour

d)

a la carte

33.

A ____________ menu is used for a set period of time, such as a week, month, or even longer.

a)

fixed

b)

cycle

c)

du jour

d)

a la carte

34.

Jane goes into a favorite restaurant. She sees a printed menu that is always the same. What type of menu is this?

a)

Static

b)

Hybrid

c)

Cyle

d)

Market

35.

What does 'Table d'hôte' mean?

a)

Table of the host

b)

Items priced separately

c)

Served all at once

36.

In terms of severity, what is the difference between food allergies and food intolerance?

a)

Both can be severe and life-threatening

b)

food intolerance reaction can be severe or life-threatening than food allergies

c)

allergic food reaction can be severe or life-threatening than food intolerance

37.

Which of the following Food Allergen does not allow you to consume Wheat?

a)

Gluten

b)

Soy

c)

Peanut

d)

Tree-nut

38.

_____________ is also called as napkin.

a)

Baguette

b)

Hors d'oeuvre

c)

Catering

d)

Serviette

39.

_____________ includes the knives, forks, spoons used for eating and serving food.

a)

Cutlery

b)

Catering

c)

Cuisine

d)

Allergy

40.

_____________ food is salty rather than sweet.

a)

Rich

b)

Tender

c)

Spicy

d)

Savoury

41.

All main courses are served with chips and baked potatoes. Other vegetables can be ordered as ___________ dishes.

a)

second

b)

free

c)

unique

d)

side

42.

What is one of the symptoms of food allergies?

a)
b)
c)
d)
43.

Coeliac is a intolerance to the protein gluten, gluten is found in:

a)

Milk products: milk, cream, cheese, butter

b)

Wheat products: Wheat, rye, barley, oats

c)

Plant foods: Nuts, seeds, lentils

44.

1. Biofabrication proposition can reduce de use of _____________, ________________,-___________________ needed in the production of materials.

a)

water

b)

air and energy

c)

energy

d)

chemistry

45.

A sheet of fabric can ___________ in a lab with ___________

a)

be created

b)

not be created

c)

living cells

d)

dead cells

46.

Farms where animals that are not kept in cages.

a)

free- range farms

b)

genetically modified farms

c)

imported food farms

47.

Food that's grown using technology to change the color, size, etc.

a)

free- range food

b)

genetically modified food

c)

fair trade food

48.

Food production that aims to preserve the world's natural resources for the future.

a)

sustainable food

b)

imported food

c)

regular food

49.

In biofabrication, scientists take _____ from an animal.

a)

labs

b)

layers

c)

cells

50.

What is the main difference between organic and non-organic food?

a)

use of pesticides

b)

size of the company

c)

location of the farm

51.

The dietary that refers to the inability of the body to control the level of insulin within the blood. Avoidance of dishes with a high sugarcontent.

a)

Diabetic

b)

Low cholesterol

c)

Macro biotic

d)

biologic

52.

The faith that Will not eat any processed foods, pork or fish without fins (ex: eels). Will not consume tea, coffee oralcohol.

a)

Rastafarians

b)

Pedestarians

c)

Hindus

d)

Sikhs

53.

Usuallywill not eat meats on Ash Wednesday . Some of them not eat meat on Friday.

a)

Muslims

b)

Sikhs

c)

Jews

d)

Roman Catholics

54.

Do not eat beef and rarely pork. Some will not eat any meats, fish or eggs. Diets may include milk and vegetariandishes.

a)

Sikhs

b)

Hindus

c)

Jews

d)

Rastafarians

55.

Aj. Chanel can eat seafood but she refuses to eat meat or poultry.

a)

Hindus

b)

Jews

c)

Pedestarians

d)

Rastafarians

56.

Do not eat red meats or all meats. Diet will may include fish, poultry and dairy products.

a)

Vegans

b)

Fruitarians

c)

Vegetarians semi

d)

Jews

57.

Do not eat meat, fish and eggs but may eat milk and milkproducts.

a)

Vegans

b)

Vegetarians lactovo

c)

Fruitatarians

d)

Jews

58.

Which one is not the genre of menu specialty

a)

Ethnic

b)

Children's

c)

Senior citizens'

d)

Overweight babes

59.

Menu copy can be divided into all of the following elements, except:

a)

Headings

b)

Price

c)

Descriptive copy

d)

Supplemental merchandising copy

60.

Which of the following areas is not covered by truth-in-menu laws?

a)

Grading

b)

Geographical origin

c)

Preparation method

d)

Menu placement

61.

In the restaurant industry, which word means to be able to maintain operation at a certain rate or level?

a)

'A la Carte

b)

Staticity

c)

Mise en Place

d)

Sustainability

62.

If someone chooses a restaurant or food product based upon location, ethnicity, religion or family history, they are making food choices based upon what?

a)

Culture

b)

Cost

c)

Hunger

d)

Emotional Reasons

63.

All of the following are front of house areas, EXCEPT:

a)

Dining Room

b)

Restrooms

c)

Kitchen

d)

Entry

64.

What is the term used to describe a culinarian working in a restaurant?

a)

Chef

b)

Waitress

c)

Dishwasher

d)

Host

65.

What is the name of the group of laws that govern menu descriptions to ensure accuracy?

a)

Deceitful Claims Ruling

b)

Health Claims Guidelines

c)

Menu Declaration Laws

d)

Truth in Menu Laws

66.

The conference hall has a room ____ of two hundred people

a)

A. capacity

b)

B. ability

c)

C. faculty

d)

D. agility

67.

The following are styles of serving drinks in banquets that are commonly used, except...

a)

Cash bar

b)

Open bar

c)

Wine service

d)

Self-service

68.

The final meal eaten in any one day. May be a large meal or simply a hot drink and biscuits.

a)

Appetiser

b)

Lunch

c)

Supper

d)

Table d'hôte

69.

In a formal banquet, how is seating typically arranged?

a)

Randomly

b)

According to protocol

c)

In a circle

d)

By age

70.

During dinner it is your job to...

a)

Tell jokes

b)

Eat as much as you can

c)

Sing

d)

Socialize with your neighbors/table-mates

71.

What should you do if you are served something you do not like?

a)

Spit it out

b)

Shove it away from you

c)

Take a polite bite

d)

Offer it to someone else at the table

72.

If you finish eating before others at the table, you may do the following...

a)

Politely wait until everyone is done and ask to be excused

b)

Jump up and run away from the table

c)

Play with your uneaten food

d)

Tell others to hurry up and finish

73.

Are gratuities and tips are the same thing?

a)

False

b)

True

c)

I dont think so..

74.

Below is the type of style setup for banquet, EXCEPT?

a)

Theater style

b)

Classroom style

c)

U-shape style

d)

Square table

75.

Where you might find a banquet service?

a)

A quick-service restaurant

b)

A fast-food restaurant

c)

A conference meeting

d)

A work cafeteria

76.

This service is more commonly known as Sit-down Service.

a)

Buffet Service

b)

Self-Sevice

c)

Waiter Service

77.

In this service, waiters take care of a table or group of tables with 10-12 guests. What type of service is this?

a)

Waiter Service

b)

Chinese Banquet Service

c)

Buffet Service

78.

What is the right Service for a Fast-Food restaurant?

a)

Waiter Service

b)

Self-Service Only

c)

Self-Service and Semi Self-Service

79.

What is the difference between banquet and catering?

a)

A banquet is more formal, while catering is the service of providing food usually outside premises

b)
A banquet is a type of catering service.
c)
A banquet is always held outdoors.
d)
Catering refers only to food delivery.
80.

What are the responsibilities of a Bar Manager?

a)
Scheduling live music events
b)
Managing the restaurant's finances
c)
Preparing food for the kitchen
d)

Include managing staff, overseeing inventory, ensuring customer satisfaction, creating drink menus, and ensuring compliance with regulations.

81.

What is the difference between a casual dining restaurant and a fast food restaurant?

a)
Casual dining restaurants serve only drinks, while fast food restaurants serve full meals.
b)
Casual dining restaurants are typically drive-thru only, while fast food restaurants have indoor seating.
c)
Fast food restaurants offer a sit-down experience, whereas casual dining restaurants focus on takeout.
d)
Casual dining restaurants provide a full-service experience, whereas fast food restaurants prioritize speed and convenience.
82.

What are the factors to consider in room layout for catering events?

a)
Duration of the event
b)
Type of entertainment provided
c)
Lighting design and color scheme
d)
Factors to consider include guest flow, accessibility, seating arrangements, food service space, and ambiance.
83.

choose the correct picture:

banquet or wedding style

a)

b)

c)

d)

84.

choose the correct picture:

Board Meeting Style

This table layout is often used

for Board of Directors meetings,

committee meetings, or

discussion groups.

a)

b)

c)

d)

85.

choose the correct picture:

Herringbone Style

•Influenced by a Herringbone

•A Herringbone seating arrangement

describes the positioning of seats

partially and equally askew in one

direction.

a)

b)

c)

d)

86.

choose the correct picture:

Hollow Square Style

•Works for group meetings with

frequent interaction.

•Square shaped layout

a)

b)

c)

d)

87.

choose the correct picture:

Lecture/ Training Style

•Lecture- is an oral presentation

intended to present information or

teach people about a particular

subject, for example by a university

or college teacher.

a)

b)

c)

d)

88.

choose the correct picture:

School Room/ Classroom Style

This layout is like the

students and teacher in a

school or classroom.

a)

b)

c)

d)

89.

choose the correct picture:

T-shape style

The layout of the tables are

arranged in T shape.

a)

b)

c)

d)

90.

choose the correct picture:

U-style

This layout style is often used for

Board of Directors meetings,

committee meetings, or discussion

groups where there is a speaker,

audio-visual presentation or other

focal point.

a)

b)

c)

d)

91.

choose the correct picture: (check all that applies)

U-style

This layout style is often used for

Board of Directors meetings,

committee meetings, or discussion

groups where there is a speaker,

audio-visual presentation or other

focal point.

a)

b)

c)

d)

92.

What are the best style you can use in a wedding or birthday party with VIP guest? (choose all that applies)

a)

Banquet/ Wedding Style

b)

Hollow square style

c)

T-shape style

d)

Theater style

e)

U-style

93.

F&B Staff Attitudes and Competencies

a)

funny, good at soccer, optimist

b)

musical skills, good looking, long hair

c)

Attentiveness, Effective Communication , Knowledge

d)

none of the above

94.

It is a F&B auxiliary Department.

a)

valet parking

b)

Kitchen Stewarding

c)

Marketing

d)

Maintenance

95.

The things your theme could influence except:

a)

Invitations

b)

Marketing

c)

Decor

d)

Bills

96.

This kind of room layout is generally used for weddings or formal dinners, banquets, & presentations.

a)

Sit down functions

b)

Boardroom meeting

c)

Stand-up function

97.

This board meeting format is also known as "horseshoe"

a)

Banquet Style

b)

U Shape

c)

E Shape

d)

Hollow Square

98.

This kind of event category can be broadly classified under the category of celebrations like weddings, birthday parties, etc.

a)

Personal events

b)

Corporate events

c)

Promotional events

d)

Trade shows

99.

Any product or any brand, celebrity, inauguration programs, launch events, campaigning, etc. can be under this event category

a)

Personal events

b)

Corporate events

c)

Promotional events

d)

Trade shows

100.

An exhibition organized so that companies can showcase their lates products, sevices, etc.

a)

Networking events

b)

Theme parties

c)

Trade Fairs

d)

Sport event