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Worksheets

3RD Q LONG QUIZ NO.1

Total questions: 32

Worksheet time: 16mins

Name
Class
Date
1.

Which of the following questions shows good menu knowledge?

a)

A. “How was it cooked?”

b)

B. “Where is the restroom?”

c)

C. “What’s your Wi-Fi password?”

d)

D. “Who is the chef?”

2.

What kind of soup is thick and made with milk or cream?

a)

Clear

b)

Cream

c)

Broth

d)

Vegetable

3.

Which of the following is a hard cheese?

a)

Brie

b)

Cheddar

c)

Gouda

d)

Blue vein

4.

What type of pasta is filled with meat or cheese?

a)

Macaroni

b)

Spaghetti

c)

Ravioli

d)

Fettuccine

5.

Which of the following wines is made from white grapes?

a)

Shiraz

b)

Malbec

c)

Chardonnay

d)

Merlot

6.

The ideal wine for red meat is:

a)

Red wine

b)

White wine

c)

Rosé wine

d)

Champagne

7.

A pescatarian eats:

a)

Only vegetables

b)

Vegetables and fish

c)

Chicken and beef

d)

Meat and dairy

8.

Halal food excludes:

a)

Chicken

b)

Beef

c)

Pork

d)

Fish

9.

Guests with celiac disease must avoid:

a)

Gluten

b)

Salt

c)

Sugar

d)

Dairy

10.

Which accompaniment is a garlic-based mayonnaise?

a)

Aioli

b)

Horseradish sauce

c)

Ketchup mushroom

d)

Dill pickle

11.

A light frozen dessert used to refresh the palate between meals.

a)

Sorbet

b)

Gelato

c)

Mousse

d)

Parfait

12.

A small course of appetizers such as pâté, mousse, or smoked fish.

a)

Hors d’oeuvres

b)

Entrée

c)

Dessert

d)

Bouillon

13.

The course that usually includes roasted poultry or game.

a)

Roast

b)

Soup

c)

Salad

d)

Dessert

14.

The Italian hard cheese used in soups and pasta dishes.

a)

Parmesan

b)

Ricotta

c)

Mozzarella

d)

Gorgonzola

15.

The powdered, mild red capsicum used as garnish for seafood dishes.

a)

Paprika

b)

Cayenne Pepper

c)

Turmeric

d)

Cumin

16.

A dietary plan that avoids all animal-derived products.

a)

Vegan diet

b)

Paleo diet

c)

Mediterranean diet

d)

Ketogenic diet

17.

The food restrictions followed by people of the Jewish faith.

a)

Kosher

b)

Halal

c)

Vegan

d)

Jain

18.

The sequence or order of dishes in a full-course meal.

a)

Classic menu sequence

b)

Modern cooking techniques

c)

Fusion cuisine styles

d)

Seasonal ingredient list

19.

Waitstaff should know both the price and preparation of dishes.

a)

True

b)

False

20.

Cream soup is clear and light in consistency.

a)

True

b)

False

21.

Champagne and lobster are considered a good pairing.

a)

True

b)

False

22.

A vegan may eat dairy and eggs.

a)

True

b)

False

23.

A guest with lactose intolerance should avoid cheese and milk.

a)

True

b)

False

24.

Sorbet is served at the end of the meal as a dessert.

a)

True

b)

False

25.

Menu knowledge helps waitstaff build customer trust and improve sales.

a)

True

b)

False

26.

Fill in the blank: ________ is a type of appetizer often served before the main course.

a)

Hors d’oeuvres

b)

Entrée

c)

Dessert

d)

Soup

27.

Fill in the blank: ________ is a method of cooking meat by exposing it to dry heat.

a)

Roast

b)

Boil

c)

Steam

d)

Poach

28.

Fill in the blank: ________ is a hard, dry cheese used in Italian cuisine.

a)

Parmesan

b)

Brie

c)

Mozzarella

d)

Cheddar

29.

Fill in the blank: ________ is a spice made from ground dried peppers.

a)

Paprika

b)

Cinnamon

c)

Turmeric

d)

Nutmeg

30.

Fill in the blank: A ________ diet excludes all animal products.

a)

Vegan diet

b)

Keto diet

c)

Paleo diet

d)

Mediterranean diet

31.

Fill in the blank: ________ refers to food that complies with Jewish dietary laws.

a)

Kosher

b)

Halal

c)

Vegan

d)

Gluten-free

32.

Fill in the blank: A ________ is a traditional order of serving dishes in a meal.

a)

Classic menu sequence

b)

Modern cooking method

c)

Fusion cuisine style

d)

Seasonal ingredient list