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WorksheetsF/B103-Provide Food and Beverage Services- Quiz 2
Total questions: 15
Worksheet time: 19mins
The cold and hot section must be attended and monitored at all times to ensure prompt pick up of food.
True
False
Not necessarily
I don't think so
If food is not picked up promptly the following may happen, except:
Hot food could go cold and spoil
Cold food could lose its chill factor
Risk of food contamination increases
Customers will be happy
When serving, plates may be carried either by the hands or food tray.
True
False
Not necessarily
I don't think so
All items should be carried in such as way that prevents contamination by making sure:
You don’t put your fingers on to food
You don’t place your fingers around the top of glasses
Long hair is appropriately tied back or controlled 4:
You don't wash your hands
Always serve the food and drinks in the guest's right side.
True
False
Not necessarily
I don't think so
What type of plate carrying technique is shown in the picture?
(a)
What type of plate carrying technique is shown in the picture?
(a)
Definition:
Seafood from aquatic animals with a shell.
(a)
Definition:
Pre-dinner drinks
(a)
Definition:
A shellfish soup with its flavour derived mainly from the shells
(a)
Definition:
Battered and deep-fried food item
(a)
Definition:
Appetizers/snacks with Spanish influence
(a)
Explain:
The 3-minute check
Explain:
On your own understanding explain why it is important to follow the proper steps/procedure on placing the food on the guest table.
Explain:
Mention at least one question to ask to guest during the 3-minute check.
