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WorksheetsQ3TLE09-General Quiz
Total questions: 60
Worksheet time: 30mins
Name
Class
Date
1.
What is catering?
a)
Cooking and serving food for free
b)
Cooking and serving food for a fee
c)
Cooking and serving food for a favor
d)
Cooking and serving food for fun
2.
What are the two basic types of catering?
a)
Home-based and off-premise catering
b)
On-premise and off-premise catering
c)
Indoor and outdoor catering
d)
Formal and informal catering
3.
What is on-premise catering?
a)
Preparing food in one's own kitchen and serving it in one's own dining hall
b)
Preparing food in one's own kitchen and serving it outside the premises
c)
Preparing food in a client's kitchen and serving it in the client's dining hall
d)
Preparing food in a restaurant's kitchen and serving it outside the restaurant
4.
What is off-premise catering?
a)
Preparing food in one's own kitchen and serving it in one's own dining hall
b)
Preparing food in one's own kitchen and serving it outside the premises
c)
Preparing food in a client's kitchen and serving it in the client's dining hall
d)
Preparing food in a restaurant's kitchen and serving it outside the restaurant
5.
What do home-based caterers typically lack compared to licensed caterers?
a)
Experience
b)
Reputation
c)
Knowledge in sanitation techniques
d)
All of the above
6.
What are three important considerations customers make when selecting a caterer?
a)
Reputation, referrals, and word of mouth
b)
Reputation, price, and location
c)
Referrals, quality of food, and experience
d)
Availability, responsiveness, and professionalism
7.
What is the best instrument for advertising a caterer's skills and expertise?
a)
Reputation
b)
Referrals
c)
Word of mouth
d)
Price
8.
How do potential customers perceive a caterer based on word of mouth?
a)
As good as what their peers say
b)
As bad as what their peers say
c)
As better than what their peers say
d)
As worse than what their peers say
9.
What is the estimated ratio of how many people a satisfied customer will relate their experience with a caterer to?
a)
One to one
b)
One to two
c)
One to three
d)
One to four
10.
What is the estimated ratio of how many people a dissatisfied customer will tell their experience with a caterer to?
a)
One to five
b)
One to ten
c)
One to eleven
d)
One to twelve
11.
What are some important factors to consider when selecting a caterer?
a)
Price, location, and availability
b)
Reputation, experience, and professionalism
c)
Quality of food, responsiveness, and referrals
d)
All of the above
12.
What is the advantage of on-premise catering for a caterer?
a)
The caterer can charge higher prices
b)
The caterer owns the place, so labor costs are built in and certain taxes do not have to be paid
c)
The caterer can use other facilities besides the kitchen and dining hall
d)
The caterer has more flexibility in menu options
13.
What type of catering requires the caterer to have refrigerated trucks and other equipment?
a)
Home-based catering
b)
On-premise catering
c)
Off-premise catering
d)
All of the above
14.
What is the potential downside of selecting a home-based caterer?
a)
They are more expensive than licensed caterers
b)
They may lack experience and knowledge in sanitation techniques
c)
They may not have enough equipment to cater for larger events
d)
They may not offer as many menu options as licensed caterers
15.
How can a caterer benefit from referrals?
a)
They can charge higher prices
b)
They can expand their business without advertising costs
c)
They can use referrals to negotiate better deals with suppliers
d)
They can offer discounts to customers who provide referrals
16.
What is the main advantage of off-premise catering for customers?
a)
It is usually less expensive than on-premise catering
b)
The customer can choose any location for the event
c)
The customer has more control over the menu options
d)
The food is fresher and better quality than on-premise catering
17.
What is the most important consideration for customers when selecting a caterer?
a)
Reputation
b)
Referrals
c)
Word of mouth
d)
Price
18.
How many people will a dissatisfied customer typically tell their experience with a caterer to?
a)
One
b)
Two
c)
Five
d)
Eleven
19.
What is the potential downside of selecting a caterer based on price alone?
a)
The quality of the food may be low
b)
The caterer may lack experience
c)
The caterer may not be reliable or professional
d)
All of the above
20.
What is the best way for a caterer to ensure a good reputation?
a)
Making false promises to customers
b)
Providing quality service and satisfying customers
c)
Undercutting competitors' prices
d)
Offering a limited menu to reduce costs
21.
What is a strategy a caterer can use to attract customers?
a)
Creating a comprehensive plan for events
b)
Knowing and having the equipment needed
c)
Advertising in newspapers and magazines
d)
Controlling labor costs
22.
What is the purpose of creating a venue to showcase special food items?
a)
To sell unique and exotic food
b)
To educate potential customers on the caterer's services
c)
To establish a solid customer base
d)
To attract employees to the catering business
23.
What is the purpose of a catering contract?
a)
To establish a firm business policy
b)
To ensure a smooth and pleasant client relationship
c)
To legally bind the caterer and the customer
d)
All of the above
24.
Which function of catering involves formally structuring the organization for efficiency and effectivity?
a)
Formulating a comprehensive plan for the event
b)
Controlling the organization's resources
c)
Organizing the event
d)
Knowing and having the equipment needed
25.
What is the purpose of a portfolio for a caterer?
a)
To document events for potential customers to see
b)
To showcase special food items
c)
To control labor costs
d)
To establish a solid customer base
26.
What is the purpose of a safety management team for a caterer?
a)
To ensure proper compliance with HACCP standards
b)
To create an obligation between two or more parties
c)
To execute a contract
d)
To establish a firm business policy
27.
Which function of catering involves meeting with key staff to finalize schedules and review procedures?
a)
Formulating a comprehensive plan for the event
b)
Implementing the plan
c)
Organizing the event
d)
Controlling the organization's resources
28.
What is the purpose of exchanging catering functions for free media exposure?
a)
To create a venue to showcase special food items
b)
To attract customers
c)
To establish a solid customer base
d)
To control labor costs
29.
What is a basic contract stipulation for a caterer?
a)
The type of service to be provided at the event by the caterer and staff
b)
The exact amount of time for each activity
c)
The payment policy
d)
All of the above
30.
Which function of catering involves researching menu selections and appropriate recipes?
a)
Formulating a comprehensive plan for the event
b)
Controlling the organization's resources
c)
Organizing the event
d)
Knowing and having the equipment needed
31.
What is the purpose of a business card for a caterer?
a)
To control labor costs
b)
To document events for potential customers to see
c)
To leave a guest with a little reminder of the caterer for future reference
d)
To establish a solid customer base
32.
What is a direct labor cost for a caterer?
a)
Labor costs required to support the catering business
b)
Employee costs that are directly involved in the production and service of food
c)
The cost of raw materials
d)
The cost of equipment
33.
What is the purpose of a deposit and refund policy in a catering contract?
a)
To ensure a smooth and pleasant client relationship
b)
To establish a firm business policy
c)
To legally bind the caterer and the customer
d)
To protect the caterer's investment
34.
Which function of catering involves identifying tasks of staff members and reviewing procedures?
a)
Formulating a comprehensive plan for the event
b)
Controlling the organization's resources
c)
Organizing the event
d)
Implementing the plan
35.
What is the purpose of a publicity strategy for a caterer?
a)
To create a venue to showcase special food items
b)
To attract customers
c)
To establish a solid customer base
d)
To control labor costs
36.
Which function of catering involves researching the availability and cost of menu items?
a)
Formulating a comprehensive plan for the event
b)
Controlling the organization's resources
c)
Organizing the event
d)
Knowing and having the equipment needed
37.
What is the purpose of a cancellation and refund policy in a catering contract?
a)
To ensure a smooth and pleasant client relationship
b)
To establish a firm business policy
c)
To legally bind the caterer and the customer
d)
To protect the customer's investment
38.
Which function of catering involves controlling food, beverage, and labor costs?
a)
Formulating a comprehensive plan for the event
b)
Controlling the organization's resources
c)
Organizing the event
d)
Implementing the plan
39.
What is a portfolio for a caterer?
a)
A comprehensive plan for an event
b)
An aggressive sales program consisting of catchy illustrated or worded advertisement
c)
A binding agreement between two or more parties creating an obligation
d)
A documentation of events for potential customers to see
40.
What is the purpose of a safety check for a catering business?
a)
To establish a solid customer base
b)
To ensure proper compliance with HACCP standards
c)
To control labor costs
d)
To execute a contract
41.
What is a standardized recipe?
a)
A recipe that has not been tested under controlled conditions.
b)
A recipe that has been tested accurately under controlled conditions.
c)
A recipe that is not adapted to customers' expectations.
d)
A recipe that does not take into account available resources.
42.
What is the most important control device in food preparation and cooking?
a)
A standardized recipe.
b)
A computerized food service.
c)
A menu price.
d)
A purchasing function.
43.
What are the advantages of using a standardized recipe?
a)
Consistency, inaccuracy, and variability.
b)
Time, money, and effort.
c)
Employee turnover, food quality, and menu price.
d)
Purchasing, portion size, and recipe costing.
44.
Why is a standardized recipe essential for computerized food service and catering operations?
a)
Because it generates other functions like purchasing.
b)
Because it determines the menu price.
c)
Because it is consistent.
d)
Because it is accurate.
45.
What are the strict specifications of a standardized recipe?
a)
Quantity and quality of ingredients, yield and portion size, cooking time and temperature, procedure for preparation and cooking, and additional information.
b)
Quantity and quality of ingredients, yield and portion size, cooking time and temperature, and procedure for preparation and cooking.
c)
Yield and portion size, cooking time and temperature, procedure for preparation and cooking, and additional information.
d)
Quantity and quality of ingredients, cooking time and temperature, procedure for preparation and cooking, and additional information.
46.
What is the conversion factor method for adjusting recipes?
a)
Using tables showing the amount of ingredients for different numbers of portions.
b)
Adjusting all the ingredients to a standardized recipe.
c)
Making sure the recipes to be expanded are appropriate for the food service.
d)
Doubling the recipe and making notations on the changes made.
47.
What are the steps in the conversion factor method?
a)
Divide the desired yield by the known yield of the original recipe, convert all volume measurements to weights, multiply the amount of each ingredient in the original recipe by the conversion factor, and check the accuracy of the figures.
b)
Divide the known yield of the original recipe by the desired yield, convert all weight measurements to volumes, multiply the amount of each ingredient in the original recipe by the conversion factor, and round off unnecessary fractions.
c)
Divide the desired yield by the known yield of the original recipe, convert all weight measurements to volumes, multiply the amount of each ingredient in the original recipe by the conversion factor, and check the accuracy of the figures.
d)
Divide the known yield of the original recipe by the desired yield, convert all volume measurements to weights, multiply the amount of each ingredient in the original recipe by the conversion factor, and round off unnecessary fractions.
48.
What should be done if adjustments are necessary when evaluating the product in step 2 of expanding home-sized recipes?
a)
Revise the recipe and make the product again.
b)
Double the recipe and make notations on the changes made.
c)
Evaluate the product and decide if it has the potential for catering.
d)
Continue to enlarge in 25 portions or by pans.
49.
What should be done after doubling the recipe in step 3 of expanding home-sized recipes?
a)
List down the yield and portion size, etc.
b)
Check the accuracy of the figures.
c)
Make notations on the changes made.
d)
Evaluate the product.
50.
How should the actual yield be checked when expanding home-sized recipes?
a)
By dividing the desired yield by the known yield of the original recipe.
b)
By multiplying the amount of each ingredient in the original recipe by the conversion factor.
c)
By noting the mixing, preparation, and cooking times.
d)
By preparing the amount of the product in the original recipe.
51.
What should be noted when enlarging home-sized recipes by pans?
a)
The additional cooking time.
b)
The yield and portion size.
c)
The total weight of the ingredients in the original recipe.
d)
The conversion factor.
52.
What are the advantages of using direct reading measurement tables to adjust recipes?
a)
Accuracy and consistency.
b)
Time and simplicity.
c)
Convenience and flexibility.
d)
Cost and pricing.
53.
What should be rounded off when adjusting recipes?
a)
Volume measurements.
b)
Weight measurements.
c)
Unnecessary or awkward fractions.
d)
Common sense.
54.
What should be taken into account when adjusting recipes for spices, salt, and sugar?
a)
They can be increased or decreased at the same rate.
b)
They should not be increased or decreased at the same rate.
c)
They should be rounded off.
d)
They should be measured by volume.
55.
What is the main advantage of a standardized recipe?
a)
Consistency.
b)
Availability.
c)
Variety.
d)
Quantity.
56.
What are the three main advantages of using a standardized recipe?
a)
Cost, quality, and time.
b)
Quantity, variety, and availability.
c)
Consistency, accuracy, and efficiency.
d)
Portion size, recipe costing, and pricing.
57.
What are the strict specifications of a standardized recipe?
a)
Quantity and quality of ingredients, yield and portion size, cooking time and temperature, and procedure for preparation and cooking.
b)
Yield and portion size, cooking time and temperature, procedure for preparation and cooking, and additional information.
c)
Quantity and quality of ingredients, cooking time and temperature, procedure for preparation and cooking, and additional information.
d)
Quantity and quality of ingredients, yield and portion size, cooking time and temperature, procedure for preparation and cooking, and additional information.
58.
What is the purpose of expanding small quantity recipes?
a)
To save time, money, and effort.
b)
To ensure consistency and accuracy.
c)
To meet production demands.
d)
To simplify recipe costing and pricing.
59.
What is the most important advantage of using a standardized recipe?
a)
It saves time, money, and effort.
b)
It ensures consistency and accuracy.
c)
It simplifies recipe costing and pricing.
d)
It improves menu variety and availability.
60.
Why should unnecessary or awkward fractions be rounded off when adjusting recipes?
a)
To ensure accuracy and consistency.
b)
To save time, money, and effort.
c)
To simplify recipe costing and pricing.
d)
To avoid difficulty in measuring.
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