AHS 3063 PENGURUSAN RESTORAN DAN PERKHIDMATAN MAKANAN

1

What is the type of service when the food is portioned on the dinner plate in the kitchen and then served to guests?

1

Which of the following is NOT TRUE about being a waiter @ waitress?

1

Those people are personnel working in the dining area EXCEPT;

1

Which of the following are NOT recommended hair style for a female dining staff?

1

The term ‘carte du jour’ refers to the

1

Which of the following is TRUE about the responsibility of a kitchen assistant?

I. Assist cooks, chef and bakers
II. Supervises salad @ sandwich
III.Helps to prepare food
IV. Peels, measures and mixes ingredients

1

The right etiquette for waiters are:

I. Don’t touch the food with hands
II. Allowed to using any facility meant for the guest
III. give an impression of being hurried with work, to a guest
IV. Don’t make unnecessary gestures with hands while talking to the guests

1

It is a good practice for the waiter to bath daily and use deodorant after bath to avoid body ________. .

1

The rule for wearing jewelery among waitress is:

1

All of the following are the types of kitchen personnel EXCEPT

1

Petit fours is derived from the French word, __________ which mean a small confection generally eaten at the end of a meal with coffee @ tea.

1

Soupe du jour is a French word referring to

1

Common mistakes found on menus are stated below EXCEPT

1

Example of Hors d’oeuvres is

1

Following are the examples of Objective Pricing Method EXCEPT

1

Pepper shaker and salt shaker are also known as

1

Which of the following are most likely NOT to have a cycle menu?

1

Which pricing method that adds standard accompaniment cost / plate cost before multiplying by a mark-up?

1

Which pricing method that has disadvantage of very time consuming?

1

Pre-dinner food items are served before the first course by serving all of the following EXCEPT

1

Which of the following should be AVOIDED in the kitchen area?

1

Dish cloth is called _________ in French

1

Pre-preparation is a must in a kitchen whereby cook is responsible to do all this steps EXCEPT

1

These are the reasons behind a cooks uniform is wore EXCEPT

1

Marinades have three categories of ingredients which are:

1

The term blanching may mean any of these methods EXCEPT

1

Proper grip of knife allows ____________

1

What is the "danger zone" range of temperature in food handling?

1

The Three Stages of the Standard Breading Procedure

1

To sharpen a knife, blade need to be hold at...

1

Parsley is one of the example for

1

The type of salad that contain protein is

1

The various types of vegetable cutting that can be applied in kitchen are

I. Batonnet
II. Paysanne
III. Julienne
IV. Brunoise

1

____________ is the activity of soaking a food product in a seasoned liquid in order to give flavour and tenderized the product.

1

Food items are cut into round slices are called

1

_______ is to cut into irregularly shaped pieces

1

__________ is technically a vegetable, and it is often classified as fruit because of the way it is used.

1

Which vegetables that come in different colors - red, yellow green even creamy white and purple?

1

Which of the following is the disadvantage of blanching?

1

What is the correct name of the vegetable cut shown in the image above?

Education Quiz on AHS 3063 PENGURUSAN RESTORAN DAN PERKHIDMATAN MAKANAN, created by Cik Nur Farihin Binti Abd Hadi Kha on 14/04/2017.

AHS 3063 PENGURUSAN RESTORAN DAN PERKHIDMATAN MAKANAN

What is the type of service when the food is portioned on the dinner plate in the kitchen and then served to guests?

Which of the following is NOT TRUE about being a waiter @ waitress?

Those people are personnel working in the dining area EXCEPT;

Which of the following are NOT recommended hair style for a female dining staff?

The term ‘carte du jour’ refers to the

Which of the following is TRUE about the responsibility of a kitchen assistant? I. Assist cooks, chef and bakers II. Supervises salad @ sandwich III.Helps to prepare food IV. Peels, measures and mixes ingredients

The right etiquette for waiters are: I. Don’t touch the food with hands II. Allowed to using any facility meant for the guest III. give an impression of being hurried with work, to a guest IV. Don’t make unnecessary gestures with hands while talking to the guests

It is a good practice for the waiter to bath daily and use deodorant after bath to avoid body ________. .

The rule for wearing jewelery among waitress is:

All of the following are the types of kitchen personnel EXCEPT

Petit fours is derived from the French word, __________ which mean a small confection generally eaten at the end of a meal with coffee @ tea.

Soupe du jour is a French word referring to

Common mistakes found on menus are stated below EXCEPT

Example of Hors d’oeuvres is

Following are the examples of Objective Pricing Method EXCEPT

Pepper shaker and salt shaker are also known as

Which of the following are most likely NOT to have a cycle menu?

Which pricing method that adds standard accompaniment cost / plate cost before multiplying by a mark-up?

Which pricing method that has disadvantage of very time consuming?

Pre-dinner food items are served before the first course by serving all of the following EXCEPT

Which of the following is TRUE about the responsibility of a kitchen assistant?

I. Assist cooks, chef and bakers
II. Supervises salad @ sandwich
III.Helps to prepare food
IV. Peels, measures and mixes ingredients

The right etiquette for waiters are:

I. Don’t touch the food with hands
II. Allowed to using any facility meant for the guest
III. give an impression of being hurried with work, to a guest
IV. Don’t make unnecessary gestures with hands while talking to the guests

The various types of vegetable cutting that can be applied in kitchen are

I. Batonnet
II. Paysanne
III. Julienne
IV. Brunoise