WorksheetsREVIEW QUIZ FOR FBS
Total questions: 50
Worksheet time: 25mins
A menu that offers a complete meal with several courses at a fixed price is called:
A la Carte
Table d’Hôte
Static Menu
Cycle Menu
Select the best answer. The French term "Mise-en-place" refers to:
The final bill presented to the guest
Cleaning the dining hall after service
Having all tools and ingredients ready before service
The process of taking a food order
Select the best answer. In American Service, plates are prepared in the kitchen and served from the guest's:
Left side
Right side
Front
Back
Select the best answer. Which service style is also known as "Family Service" where guests help themselves from platters placed in the center of the table?
Russian Service
French Service
English Service
American Service
Select the best answer. A "Gueridon" is a mobile trolley used primarily in:
Buffet Service
French Service
Fast Food Service
Cafeteria Service
Select the best answer. What is the standard sequence for serving a table?
Men, Women, Children, Host
Host, Women, Men, Children
Children, Women, Men, Host
Anyone who makes eye contact first
Select the best answer. "Platter to Plate" service, where the server uses a spoon and fork to serve the guest, is called:
American Service
Russian Service
Buffet Service
Self-Service
Select the best answer. In "Silent Service," placing cutlery parallel at the 4 o'clock position means:
The guest is resting
The food was unsatisfactory
The guest has finished the meal
The guest is waiting for the next course
Select the best answer. What is the first thing a server should do when a guest arrives?
Offer them a drink
Present the bill
Greet and seat the guest
Take the food order
To "Crumb" a table means to remove food particles specifically:
Before the appetizer
After the guest leaves
Before the dessert course
During the main course
The "Danger Zone" temperature range where bacteria grow fastest is:
0°C to 4°C
5°C to 60°C
70°C to 100°C
18°C to 0°C
Which of the following is a "Vegan" dietary requirement?
No red meat, but eats chicken
No meat, but eats fish and eggs
No animal products at all, including honey
Only eats organic vegetables
A guest with "Celiac Disease" must avoid which of the following?
Dairy
Sugar
Gluten
Peanuts
Cross-contamination is best prevented by:
Using the same cutting board for everything to save time
Washing hands and using separate tools for raw and cooked food
Wiping tools with a dry cloth only
Cooking food only halfway
Which cultural dietary law strictly forbids pork and alcohol?
Kosher
Halal
Hindu
Mormon
If a guest has a severe nut allergy, the server's priority is to:
Tell them to choose a different dessert
Notify the Chef immediately to ensure zero contact
Give them a glass of water
Ignore it if the dish doesn't look like it has nuts
A "Pescatarian" is someone who avoids meat but eats:
Poultry
Seafood
Eggs only
Dairy only
Lactose intolerance means the guest cannot digest:
Wheat products
Dairy products
Shellfish
Red meat
FIFO stands for:
Fast In, Fast Out
First In, First Out
Food In, Fridge Out
Formal In, Formal Out
When pouring water, the bottle or pitcher should:
Touch the rim of the glass
Never touch the rim of the glass
Be held with both hands at the top
Be poured until the glass overflows
The person specialized in wine service is the:
Barista
Sommelier
Sous Chef
Maître d'
White wine is usually served in a glass that is:
Larger and wider than a red wine glass
Smaller and narrower to maintain coolness
Stemless only
A tall flute
Which wine is served at the coldest temperature?
Room temperature Red
Full-bodied White
Champagne or Sparkling Wine
Dessert Wine
When presenting a bottle of wine, the label must face:
The server
The host who ordered it
The oldest person at the table
The kitchen
"Tannins" in wine cause a drying sensation in the mouth and are found in:
White Wine
Red Wine
Vodka
Gin
To prevent drips after pouring wine, a server should:
Use a napkin to plug the bottle
Give the bottle a slight twist at the end of the pour
Pour as fast as possible
Only fill the glass halfway
A "Mocktail" is:
A very strong alcoholic drink
A non-alcoholic cocktail
A drink served after dinner
A mixture of wine and soda
Red wine is traditionally paired with:
Fish and Shellfish
Red Meat and Game
Fresh Fruit
Light Salads
When carrying a beverage tray, the heaviest items should be placed:
On the outer edge
In the center for balance
At the very front
On the side of your dominant hand
When opening a wine bottle, cut the foil:
Above the rim
Below the lip/ring of the bottle
On the cork itself
Do not cut it, rip it off
What is a "Bus Tray" used for?
Carrying clean glasses to the table
Clearing large amounts of soiled dishes
Serving bread and butter
Displaying the daily specials
A "Waiter's Friend" is a tool used for:
Carrying hot plates
Opening wine bottles (corkscrew)
Crumbing the table
Polishing silverware
When carrying three plates, the first plate is held using:
Only the palm
The thumb, index, and pinky finger grip
The forearm and shoulder
Two hands
Which glass is usually the largest on a standard table setting?
Wine glass
Water goblet
Juice glass
Champagne flute
The term "Cover" in a restaurant refers to:
The tablecloth
A single guest's place setting
The lid of a food pan
The roof of the outdoor dining area
Silverware should be handled by the:
Tines/Blades
Middle
Handles only
Any part, as long as hands are clean
When setting a table, the knife blade should face:
Away from the plate
Toward the plate
Toward the fork
Upward
A "Jigger" is a tool used by a bartender to:
Stir drinks
Measure liquid ingredients
Crush ice
Strain fruit pulp
Standard clearing of plates is done from the guest's:
Left side
Right side
Front
Back
How do you handle a clean wine glass?
By the bowl
By the rim
By the stem or base
With a napkin covering the whole glass
Suggestive Selling is used to:
Force the guest to spend more than they have
Help the guest make a better selection by recommending items
Give away free appetizers
Speed up the guest’s departure
Active Listening involves:
Looking at your phone while the guest speaks
Maintaining eye contact and nodding to show understanding
Interrupting the guest to finish their sentence
Writing the order without looking at the guest
Upselling is the practice of:
Selling a cheaper item to save the guest money
Recommending a premium brand or larger size
Charging more for the same item
Offering a discount for cash payments
When a guest complains that food is cold, you should:
Tell them it was hot when you picked it up
Apologize and offer to replace or reheat the dish immediately
Ask them to wait 20 minutes
Microwave it at the waiter's station
A guest who is visibly intoxicated should:
Be given more alcohol to stay happy
Be politely refused further alcohol service
How should you address an elderly or special needs guest?
Speak very loudly
Be patient, clear, and offer assistance like removing a chair for a wheelchair
Hurry them so they don't block the aisle
Treat them exactly like a teenager
When presenting the bill, it should be placed:
Open, so everyone can see the price
In a folder or on a tray to the right of the host
Face down in the center of the table
Handed to the guest's child
Effective communication in a restaurant must be:
Loud and technical
Clear and concise
Fast and whispered
Aggressive
The primary goal of any F&B professional is:
To earn the highest tip possible
To ensure guest satisfaction and safety
To finish the shift early
To avoid the kitchen staff
When a guest is leaving, the final professional touch is to:
Ask for a tip
Thank them and invite them to return
Start clearing the table before they stand up
Point them toward the door without speaking
