8538027
Descripción
Test por Cik Nur Farihin Binti Abd Hadi Kha, actualizado hace más de 1 año
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Creado por Cik Nur Farihin Binti Abd Hadi Kha
hace alrededor de 7 años
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Pregunta 1
Pregunta
What is the type of service when the food is portioned on the dinner plate in the kitchen and then served to guests?
Respuesta
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Russian service
-
Silver service
-
American service
-
French service
Pregunta 2
Pregunta
Which of the following is NOT TRUE about being a waiter @ waitress?
Respuesta
-
Ensure all tables are set correctly
-
Take care of reservation list
-
Suggesting menu items
-
Refilling drinks and bread
Pregunta 3
Pregunta
Those people are personnel working in the dining area EXCEPT;
Respuesta
-
Sommelier
-
Food server
-
Stewards
-
Hostess
Pregunta 4
Pregunta
Which of the following are NOT recommended hair style for a female dining staff?
Respuesta
-
French Knot
-
A ponytail
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Figure Of 8
-
A Simple Bun
Pregunta 5
Pregunta
The term ‘carte du jour’ refers to the
Respuesta
-
Offers choices available for a particular day only
-
Menu that has limited choice of menu items
-
A group of menus which are rotated on a set cycle
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Offers set items pre-arranged by the host
Pregunta 6
Pregunta
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
Respuesta
-
I and II only
-
I, II and III
-
I, III and IV
-
All of the above
Pregunta 7
Pregunta
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
Respuesta
-
I and II
-
II and III
-
I and III
-
I and IV
Pregunta 8
Pregunta
It is a good practice for the waiter to bath daily and use deodorant after bath to avoid body ________. .
Respuesta
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Odour
-
Fatigue
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Perspiration
-
Moisture
Pregunta 9
Pregunta
The rule for wearing jewelery among waitress is:
Respuesta
-
Watch should never be worn on duty
-
Simple necklace may be worn and visible
-
Maximum of three rings on one hand may be worn
-
Only one gold bangle or bracelet may be worn
Pregunta 10
Pregunta
All of the following are the types of kitchen personnel EXCEPT
Respuesta
-
Stewards
-
Pantry supervisor
-
Sommelier
-
Sous Chef
Pregunta 11
Pregunta
Petit fours is derived from the French word, __________ which mean a small confection generally eaten at the end of a meal with coffee @ tea.
Respuesta
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Small kitchen
-
Small oven
-
Small cookies
-
Small dessert
Pregunta 12
Pregunta
Soupe du jour is a French word referring to
Respuesta
-
Special made soup
-
Soup of the week
-
Soup of the day
-
Soup served with bun
Pregunta 13
Pregunta
Common mistakes found on menus are stated below EXCEPT
Respuesta
-
Lack of photos
-
Use of uncommon terminology without clarification
-
Menus that are too crowded
-
Lack of specials
Pregunta 14
Pregunta
Example of Hors d’oeuvres is
Respuesta
-
Farineux
-
Poisson
-
Pâté
-
Entremets
Pregunta 15
Pregunta
Following are the examples of Objective Pricing Method EXCEPT
Respuesta
-
Simple mark-up pricing method
-
Contribution margin pricing method
-
Ratio pricing method
-
Highest pricing method
Pregunta 16
Pregunta
Pepper shaker and salt shaker are also known as
Respuesta
-
Serving gear
-
Cruet
-
Waiter’s friend
-
Chinaware
Pregunta 17
Pregunta
Which of the following are most likely NOT to have a cycle menu?
Respuesta
-
Weddings
-
High school cafeteria
-
Airlines
-
Employee cafeteria
Pregunta 18
Pregunta
Which pricing method that adds standard accompaniment cost / plate cost before multiplying by a mark-up?
Respuesta
-
Ingredient Mark-up Method
-
Objective Pricing Method
-
Ratio Pricing Method
-
Mark-up with Accompaniment Costs
Pregunta 19
Pregunta
Which pricing method that has disadvantage of very time consuming?
Respuesta
-
Simple Prime Cost Method
-
Specific Prime Cost Method
-
Ingredient Mark-up Method
-
Ratio Pricing Method
Pregunta 20
Pregunta
Pre-dinner food items are served before the first course by serving all of the following EXCEPT
Respuesta
-
Quiche
-
Hors d’oeuvre
-
Crudites
-
Canapés
Pregunta 21
Pregunta
Which of the following should be AVOIDED in the kitchen area?
Respuesta
-
Pots and pans turned inward and away from traffic.
-
Washing hands
-
Bracelet
-
Wearing slip-resistence shoes
Pregunta 22
Pregunta
Dish cloth is called _________ in French
Respuesta
-
Canapés
-
Stool
-
Flamboyant
-
Torchon
Pregunta 23
Pregunta
Pre-preparation is a must in a kitchen whereby cook is responsible to do all this steps EXCEPT
Respuesta
-
Assemble all the tools needed
-
Prepare the raw ingredient without washing
-
Preparing the equipments to be used
-
Assemble all the ingredients needed
Pregunta 24
Pregunta
These are the reasons behind a cooks uniform is wore EXCEPT
Respuesta
-
To protect the body from heat
-
To protect the body from burns
-
To minimize self-safety and security.
-
To be easily laundered look clean and fresh
Pregunta 25
Pregunta
Marinades have three categories of ingredients which are:
Respuesta
-
Cheese cloth, garlic and oil
-
Lemon, salt and oil
-
Egg, flour and bread crumb
-
Butter, garlic and oil
Pregunta 26
Pregunta
The term blanching may mean any of these methods EXCEPT
Respuesta
-
Simmering
-
Steaming
-
Deep-frying
-
Breading
Pregunta 27
Pregunta
Proper grip of knife allows ____________
Respuesta
-
Slipping
-
Accidents to hands
-
Minimum control over the knife
-
Accuracy and speed of cutting
Pregunta 28
Pregunta
What is the "danger zone" range of temperature in food handling?
Respuesta
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41°F (5°C) to 135°F (57°C)
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51°F (10°C) to 145°F (67°C)
-
61°F (15°C) to 155°F (77°C)
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71°F (20°C) to 165°F (87°C)
Pregunta 29
Pregunta
The Three Stages of the Standard Breading Procedure
Respuesta
-
1. Flour 2. Crumbs 3. Egg wash
-
1. Egg wash 2. Flour 3. Crumbs
-
1. Flour 2. Egg wash 3. Flour
-
1. Flour 2. Egg wash 3. Crumbs
Pregunta 30
Pregunta
To sharpen a knife, blade need to be hold at...
Respuesta
-
a constant 20-degree angle to the stone
-
a constant 25-degree angle to the stone
-
a constant 30-degree angle to the stone
-
a constant 35-degree angle to the stone
Pregunta 31
Pregunta
Parsley is one of the example for
Respuesta
-
Base
-
Salad
-
Garnish
-
Dressing
Pregunta 32
Pregunta
The type of salad that contain protein is
Respuesta
-
Main course salad
-
Appetizer salad
-
Accompaniment salad
-
Separate course salad
Pregunta 33
Pregunta
The various types of vegetable cutting that can be applied in kitchen are
I. Batonnet
II. Paysanne
III. Julienne
IV. Brunoise
Respuesta
-
I and II only
-
I, II and III
-
I, III and IV
-
All of the above
Pregunta 34
Pregunta
____________ is the activity of soaking a food product in a seasoned liquid in order to give flavour and tenderized the product.
Respuesta
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Marinating
-
Laminating
-
Breading
-
Seasoning
Pregunta 35
Pregunta
Food items are cut into round slices are called
Respuesta
-
Tourné
-
Rondelle
-
Oblique
-
Fermiére
Pregunta 36
Pregunta
_______ is to cut into irregularly shaped pieces
Respuesta
-
Chop
-
Mirepoix
-
Slices
-
Mince
Pregunta 37
Pregunta
__________ is technically a vegetable, and it is often classified as fruit because of the way it is used.
Respuesta
-
Lemon
-
Chilli
-
Rhubarbs
-
Pumpkin
Pregunta 38
Pregunta
Which vegetables that come in different colors - red, yellow green even creamy white and purple?
Respuesta
-
Onions
-
Bell Peppers
-
Chilli peppers
-
Tomoatoes
Pregunta 39
Pregunta
Which of the following is the disadvantage of blanching?
Respuesta
-
To increase holding quality
-
To save time
-
To maintain undesirable flavors
-
To enable the product to be processed further
Pregunta 40
Pregunta
What is the correct name of the vegetable cut shown in the image above?
Image:
Untitled (image/jpeg)
Respuesta
-
Brunoise
-
Batonnet
-
Jullienne
-
Paysanne
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