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Catering Knowledge Quiz

Total questions: 93

Worksheet time: 47mins

Name
Class
Date
1.

Catering mainly means providing people with:

a)

Clothes

b)

Transport

c)

Housing

d)

Food and drink

2.

Which is NOT a type of commercial catering?

a)

Fast food outlet

b)

Hospital canteen

c)

Restaurant

d)

Café

3.

Catering on aeroplanes usually involves:

a)

Self-service

b)

Buffet service

c)

Waiter service by cabin crew

d)

No food service

4.

Which is an example of welfare catering?

a)

Pubs and bars

b)

Concert catering

c)

School canteens

d)

Airports

5.

Gourmet restaurants are considered expensive because:

a)

They are self-service

b)

They are fast food

c)

They serve high-quality food and are reviewed by critics

d)

They serve food without menus

6.

The chef de cuisine is also called:

a)

Sous chef

b)

Head chef

c)

Commis chef

d)

Waiter

7.

The chef de cuisine usually reports to:

a)

Commis chef

b)

Waiter

c)

Restaurant manager

d)

Dishwasher

8.

Which kitchen staff prepares basic tasks under supervision?

a)

Head chef

b)

Sous chef

c)

Commis chef

d)

Chef de partie

9.

Which of the following is front-of-house staff?

a)

Dishwasher

b)

Waiter

c)

Pastry chef

d)

Sous chef

10.

A sous chef's main role is to:

a)

Wash dishes

b)

Assist the head chef

c)

Serve customers

d)

Take reservations

11.

Kitchen uniforms are important for:

a)

Fashion

b)

Hygiene and safety

c)

Comfort only

d)

Decoration

12.

Which is NOT part of a standard kitchen uniform?

a)

Apron

b)

Sunglasses

c)

Chef's hat

d)

Jacket

13.

Hand washing in kitchens should be done:

a)

Once a day

b)

Only after meals

c)

Frequently and properly

d)

Never

14.

Which colour of chopping board is often used for raw meat?

a)

Green

b)

Red

c)

Yellow

d)

Blue

15.

Personal hygiene posters in kitchens are designed to:

a)

Advertise restaurants

b)

Remind staff of rules

c)

Show menu prices

d)

Decorate walls

16.

A "walk-in" refers to:

a)

Dining hall

b)

Reception area

c)

Cold storage room

d)

Dishwashing area

17.

The main cooking area in a kitchen is usually called:

a)

Store room

b)

Main kitchen

c)

Office

d)

Service counter

18.

Which of these is NOT kitchen machinery?

a)

Mixer

b)

Oven

c)

Dishwasher

d)

Menu

19.

Stainless steel is commonly used in kitchens because it is:

a)

Expensive

b)

Decorative

c)

Durable and easy to clean

d)

Colourful

20.

A "buffet car" is found in:

a)

Hospitals

b)

Trains

c)

Schools

d)

Fast food outlets

21.

Which nutrient provides the most energy?

a)

Vitamins

b)

Minerals

c)

Proteins

d)

Carbohydrates

22.

Wholegrain bread is healthier because it:

a)

Has more sugar

b)

Is cheaper

c)

Contains more fibre

d)

Has no carbohydrates

23.

Which of these is a cooking technique?

a)

Knife

b)

Apron

c)

Grilling

d)

Fork

24.

Which food is high in protein?

a)

Apple

b)

Chicken

c)

Bread

d)

Pasta

25.

Starchy foods mainly include:

a)

Meat and fish

b)

Fruits

c)

Dairy

d)

Potatoes and rice

26.

An à la carte menu means:

a)

Fixed price

b)

Buffet service

c)

Each item is individually priced

d)

No menu at all

27.

A set menu with limited choices and fixed price is called:

a)

Self-service

b)

Gourmet

c)

Table d'hôte

d)

Fast food

28.

Which is the first course of a meal?

a)

Dessert

b)

Starter

c)

Main course

d)

Coffee

29.

A restaurant menu is important because:

a)

It is only decoration

b)

It never shows prices

c)

It is a marketing tool and shows the restaurant's style

d)

Customers ignore it

30.

Sparkling water means:

a)

Still water

b)

Tap water

c)

Water with bubbles (carbonated)

d)

Hot water

31.

Which of these is an example of non-commercial (welfare) catering?

a)

Hotel restaurant

b)

Fast food outlet

c)

Prison canteen

d)

Coffee shop

32.

Takeaway catering means:

a)

Eating only inside the restaurant

b)

Buying food to eat somewhere else

c)

Buffet service on trains

d)

Eating at weddings only

33.

Which type of restaurant usually offers the cheapest meals?

a)

Gourmet restaurant

b)

A la carte restaurant

c)

Table d'hôte restaurant

d)

Specialist restaurant

34.

Which restaurant usually offers the cheapest meals?

a)

Gourmet restaurant

b)

A la carte restaurant

c)

Table d'hôte restaurant

d)

Specialist restaurant

35.

Which venue is typical for commercial catering?

a)

Schools

b)

Hospitals

c)

Airports

d)

Prisons

36.

A coffee bar usually serves:

a)

Main courses

b)

Hot and cold drinks with snacks

c)

Only alcoholic drinks

d)

Only takeaway food

37.

The chef de partie is responsible for:

a)

Welcoming customers

b)

Taking payments

c)

Supervising a section of the kitchen

d)

Washing dishes

38.

A commis chef usually:

a)

Manages the whole kitchen

b)

Writes menus

c)

Prepares basic ingredients

d)

Serves wine to customers

39.

Which staff member is responsible for recommending wines?

a)

Bartender

b)

Sommelier

c)

Sous chef

d)

Head waiter

40.

Who greets customers and shows them to their table?

a)

Sous chef

b)

Host/Hostess

c)

Commis chef

d)

Busboy

41.

Busboys and busgirls are mainly responsible for:

a)

Cooking food

b)

Clearing tables and bringing bread and water

c)

Designing menus

d)

Managing bookings

42.

The toque is:

a)

An apron

b)

A pair of trousers

c)

A chef's hat

d)

A pair of shoes

43.

Why do chefs often wear white jackets?

a)

Because they look fashionable

b)

To hide stains

c)

To see dirt easily and for hygiene

d)

To show rank

44.

Which item protects chefs from burns?

a)

Sunglasses

b)

Gloves only

c)

Apron and roll-up sleeves

d)

Socks

45.

Which should NOT be worn in a kitchen?

a)

Apron

b)

Triangle scarf

c)

Nail varnish

d)

Non-slip shoes

46.

If a chef has a cut, the best solution is:

a)

Hide it

b)

Wear sunglasses

c)

Cover with coloured plaster and gloves

d)

Ignore it

47.

The storeroom is used for:

a)

Preparing hot food

b)

Dishwashing

c)

Storing equipment and non-perishable goods

d)

Serving customers

48.

The service area is where:

a)

Food is cooked

b)

Orders are placed and food collected

c)

Dishes are washed

d)

Food is stored

49.

A food blender is used to:

a)

Slice meat

b)

Weigh food

c)

Mix and puree ingredients

d)

Beat cream only

50.

A deep fryer is used for:

a)

Grilling meat

b)

Boiling rice

c)

Cooking food in hot oil

d)

Baking cakes

51.

Which oven allows many dishes to cook evenly at the same time?

a)

Static oven

b)

Fan oven

c)

Microwave

d)

Deep fryer

52.

Which food is high in calcium?

a)

Apple

b)

Milk

c)

Rice

d)

Chicken

53.

Pulses such as beans and lentils are:

a)

Only carbohydrates

b)

High in protein and fibre

c)

Only dairy

d)

Sugary foods

54.

Unsaturated fats are healthier because:

a)

They are sweeter

b)

They are found in meat

c)

They lower cholesterol compared to saturated fats

d)

They are artificial

55.

Eating too much salt can cause:

a)

Obesity

b)

Diabetes

c)

High blood pressure

d)

Tooth decay

56.

Which food is classified as starchy?

a)

Butter

b)

Cheese

c)

Bread

d)

Beef

57.

Which part of a menu usually lists cakes and ice cream?

a)

Starters

b)

Main courses

c)

Side orders

d)

Desserts

58.

Which part of a meal comes after the main course?

a)

Starter

b)

Dessert

c)

Beverage

d)

Salad

59.

Which is often listed under beverages?

a)

French fries

b)

Roasted chicken

c)

Wine and water

d)

Soup

60.

Why is menu layout important?

a)

Only for decoration

b)

To hide prices

c)

To make it easy to read and attractive

d)

To avoid waiters

61.

Which menu type is common in fast food outlets?

a)

A la carte

b)

Table d'hôte

c)

Fixed menu with quick service

d)

Gourmet menu

62.

Which type of catering is usually found at concerts and football matches?

a)

Welfare catering

b)

School catering

c)

Commercial event catering

d)

Home catering

63.

What do passengers usually find in a buffet car?

a)

Hotel service

b)

Self-service food and drinks

c)

Cooking lessons

d)

Luxury accommodation

64.

Which restaurant category is the most formal and expensive?

a)

Fast food outlet

b)

Table d'hôte

c)

Gourmet restaurant

d)

Specialist restaurant

65.

Which of these is a specialist restaurant?

a)

Hospital canteen

b)

Stea

66.

Which restaurant category is the most formal and expensive?

a)

Fast food outlet

b)

Table d'hôte

c)

Gourmet restaurant

d)

Specialist restaurant

67.

Which of these is a specialist restaurant?

a)

Hospital canteen

b)

Steakhouse

c)

Coffee bar

d)

Takeaway kiosk

68.

Which ethnic restaurants are the most common worldwide?

a)

German and French

b)

Thai and Vietnamese

c)

Italian, Indian and Chinese

d)

Mexican and Greek

69.

The food and beverage manager is responsible for:

a)

Cooking daily meals

b)

Overseeing the whole restaurant and menu planning

c)

Clearing tables

d)

Washing dishes

70.

Who substitutes the head chef when absent?

a)

Commis chef

b)

Waiter

c)

Sous chef

d)

Captain

71.

Which staff member supervises a section of the restaurant floor?

a)

Busboy

b)

Sommelier

c)

Captain (chef de rang)

d)

Bartender

72.

The maître d'hôtel is mainly in charge of:

a)

Cooking fish

b)

Washing glasses

c)

Managing bookings and customer complaints

d)

Preparing desserts

73.

A bartender may also manage wine stock when:

a)

The chef is absent

b)

The sous chef requests

c)

There is no sommelier

d)

The head waiter is busy

74.

Which part of the chef's uniform absorbs sweat?

a)

Toque

b)

Jacket

c)

Triangle scarf

d)

Shoes

75.

Why should chefs wear non-slip shoes?

a)

To look taller

b)

To prevent accidents in the kitchen

c)

To keep feet warm

d)

To avoid stains

76.

The torchon is used to:

a)

Dry hands

b)

Pick up hot objects

c)

Protect hair

d)

Cover the face

77.

Why should uniforms be changed every day?

a)

For fashion

b)

For comfort

c)

To maintain hygiene

d)

To save time

78.

Which is the best advice if a worker feels unwell?

a)

Ignore it and keep cooking

b)

Go home without telling anyone

c)

Stop handling food and inform supervisor

d)

Only wear a mask

79.

Which kitchen design rule improves efficiency?

a)

Circular stations

b)

Linear production line

c)

Random layout

d)

Single-room design

80.

Which area must be near the dishwashing area?

a)

Storeroom

b)

Cold storage room

c)

Service area

d)

Staff office

81.

Which appliance is best for whipping cream?

a)

Blender

b)

Mincer

c)

Food mixer

d)

Weighing scales

82.

Which appliance is used for slicing cold meat?

a)

Blender

b)

Meat slicer

c)

Deep fryer

d)

Stockpot

83.

An induction cooker is different because it:

a)

Uses gas

b)

Generates heat directly in the pot or pan

c)

Works without electricity

d)

Only steams food

84.

Which vitamin is important for healthy blood?

a)

Vitamin C

b)

Vitamin D

c)

Vitamin B12

d)

Vitamin A

85.

Fish is considered healthier because it:

a)

Has more sugar

b)

Contains fatty acids good for the heart

c)

Contains no protein

d)

Has no minerals

86.

Why are wholegrain products recommended?

a)

They are cheaper

b)

They taste sweet

c)

They provide more fibre and nutrients

d)

They are colourful

87.

Which nutrient mainly helps body growth and repair?

a)

Carbohydrates

b)

Fats

c)

Proteins

d)

Sugars

88.

Eating too many fatty-sugary foods may cause:

a)

Stronger teeth

b)

Faster digestion

c)

Tooth decay and obesity

d)

Better memory

89.

Which is an example of a house special on a menu?

a)

Water

b)

The chef's signature dish

c)

Basic bread

d)

Salt and pepper

90.

A menu should always clearly show:

a)

Chef's salary

b)

Prices of dishes

c)

Kitchen layout

d)

Uniform details

91.

Which menu type often combines à la carte and set meals?

a)

Fast food menu

b)

Specialist restaurant menu

c)

Bar menu

d)

Canteen menu

92.

Which of these is normally a side order?

a)

Cheesecake

b)

French fries

c)

Roast chicken

d)

Coffee

93.

Why is a good menu considered a marketing tool?

a)

It replaces advertising

b)

It entertains children

c)

It expresses restaurant style and attracts customers

d)

It avoids cooking mistakes

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