WorksheetsEntertainment
Total questions: 20
Worksheet time: 10mins
Which of the following helps a food preparer make meals more attractive?
Sight, smell, preference.
Smell, taste, preference.
Taste, smell, nutritional value.
Shape, color, texture.
When dining at a buffet, customers take trays and walk along the serving line, where servers are stationed.
True
False
Which of the following lists the four categories of commercial foodservice?
Cafeteria, fast food, full service, and catering.
Contract, health care, retail, and transportation.
Fine dining, retail, cafeteria, and nursing home.
Quick service, full service, catering, and hotel and club.
The purpose of customer feedback is to ____.
allow managers to hire their friends as mystery diners
give managers a reason to walk around the restaurant and talk with customers
provide managers with ideas of how to improve customer satisfaction
help managers identify their target market
Provision of food and service for a special event.
buffet
catering
carryout
Person responsible for service throughout the dining room or a section of it.
backwaiter
headwaiter
lead waiter
front waiter
At what temperature does water freeze?
.0 degrees Fahrenheit
40 degrees Fahrenheit
32 degrees Fahrenheit
27 degrees Fahrenheit
Which of the following is NOT true about clothing guidelines when working with food service equipment?
Wear long-sleeved clothing when frying foods in a deep fryer
Wear closed-toed and slip-proof shoes
Do not tuck in apron strings so they are easily accessible in case of emergency
Do not wear ties
Where should the knife be placed on the table and which way should the blade be facing
to the right facing out
to the right and facing in
to the left facing out
to the left facing in
Which pieces of silverware do you use first
from the inside of the plate
from the outside of the plate
How would you place your fork and knife after you have enjoyed your meal
On the side of your plate
In the middle of your plate
On the edge of you plate
Where do you place the charger on the table
Under the pate
Above the plate
To the right of the plate
If you are having dessert, where do you place your dessert spoon
(a)
When setting the table, where do you place your glass
Above the right side of the plate
Above the left side of your plate
Above the center of your plate
When setting a table, where should you place the napkin
To the left
To the right
Before you start eating, where should you place your napkin
(a)
What is the name of the style in which you should hold your untensils
American
Continental
Canadian
When passing food, what direction should you pass your food
Across from you
To the left of you
To the right of you
Soup tureens and gravy boats are considered what classification of tableware?
beverageware
dinnerware
flatware
holloware
A cup and saucer are needed for an informal meal. Where should they be placed?
above the dinner plate
above the salad plate
to the left of the dinner plate
to the right of the dinner plate
