AHS 3063 PENGURUSAN RESTORAN DAN PERKHIDMATAN MAKANAN

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Education Quiz on AHS 3063 PENGURUSAN RESTORAN DAN PERKHIDMATAN MAKANAN, created by Cik Nur Farihin Binti Abd Hadi Kha on 14/04/2017.
Cik Nur Farihin Binti Abd Hadi Kha
Quiz by Cik Nur Farihin Binti Abd Hadi Kha, updated more than 1 year ago
Cik Nur Farihin Binti Abd Hadi Kha
Created by Cik Nur Farihin Binti Abd Hadi Kha almost 7 years ago
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Resource summary

Question 1

Question
What is the type of service when the food is portioned on the dinner plate in the kitchen and then served to guests?
Answer
  • Russian service
  • Silver service
  • American service
  • French service

Question 2

Question
Which of the following is NOT TRUE about being a waiter @ waitress?
Answer
  • Ensure all tables are set correctly
  • Take care of reservation list
  • Suggesting menu items
  • Refilling drinks and bread

Question 3

Question
Those people are personnel working in the dining area EXCEPT;
Answer
  • Sommelier
  • Food server
  • Stewards
  • Hostess

Question 4

Question
Which of the following are NOT recommended hair style for a female dining staff?
Answer
  • French Knot
  • A ponytail
  • Figure Of 8
  • A Simple Bun

Question 5

Question
The term ‘carte du jour’ refers to the
Answer
  • 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
  • Offers set items pre-arranged by the host

Question 6

Question
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
Answer
  • I and II only
  • I, II and III
  • I, III and IV
  • All of the above

Question 7

Question
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
Answer
  • I and II
  • II and III
  • I and III
  • I and IV

Question 8

Question
It is a good practice for the waiter to bath daily and use deodorant after bath to avoid body ________. .
Answer
  • Odour
  • Fatigue
  • Perspiration
  • Moisture

Question 9

Question
The rule for wearing jewelery among waitress is:
Answer
  • 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

Question 10

Question
All of the following are the types of kitchen personnel EXCEPT
Answer
  • Stewards
  • Pantry supervisor
  • Sommelier
  • Sous Chef

Question 11

Question
Petit fours is derived from the French word, __________ which mean a small confection generally eaten at the end of a meal with coffee @ tea.
Answer
  • Small kitchen
  • Small oven
  • Small cookies
  • Small dessert

Question 12

Question
Soupe du jour is a French word referring to
Answer
  • Special made soup
  • Soup of the week
  • Soup of the day
  • Soup served with bun

Question 13

Question
Common mistakes found on menus are stated below EXCEPT
Answer
  • Lack of photos
  • Use of uncommon terminology without clarification
  • Menus that are too crowded
  • Lack of specials

Question 14

Question
Example of Hors d’oeuvres is
Answer
  • Farineux
  • Poisson
  • Pâté
  • Entremets

Question 15

Question
Following are the examples of Objective Pricing Method EXCEPT
Answer
  • Simple mark-up pricing method
  • Contribution margin pricing method
  • Ratio pricing method
  • Highest pricing method

Question 16

Question
Pepper shaker and salt shaker are also known as
Answer
  • Serving gear
  • Cruet
  • Waiter’s friend
  • Chinaware

Question 17

Question
Which of the following are most likely NOT to have a cycle menu?
Answer
  • Weddings
  • High school cafeteria
  • Airlines
  • Employee cafeteria

Question 18

Question
Which pricing method that adds standard accompaniment cost / plate cost before multiplying by a mark-up?
Answer
  • Ingredient Mark-up Method
  • Objective Pricing Method
  • Ratio Pricing Method
  • Mark-up with Accompaniment Costs

Question 19

Question
Which pricing method that has disadvantage of very time consuming?
Answer
  • Simple Prime Cost Method
  • Specific Prime Cost Method
  • Ingredient Mark-up Method
  • Ratio Pricing Method

Question 20

Question
Pre-dinner food items are served before the first course by serving all of the following EXCEPT
Answer
  • Quiche
  • Hors d’oeuvre
  • Crudites
  • Canapés

Question 21

Question
Which of the following should be AVOIDED in the kitchen area?
Answer
  • Pots and pans turned inward and away from traffic.
  • Washing hands
  • Bracelet
  • Wearing slip-resistence shoes

Question 22

Question
Dish cloth is called _________ in French
Answer
  • Canapés
  • Stool
  • Flamboyant
  • Torchon

Question 23

Question
Pre-preparation is a must in a kitchen whereby cook is responsible to do all this steps EXCEPT
Answer
  • Assemble all the tools needed
  • Prepare the raw ingredient without washing
  • Preparing the equipments to be used
  • Assemble all the ingredients needed

Question 24

Question
These are the reasons behind a cooks uniform is wore EXCEPT
Answer
  • 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

Question 25

Question
Marinades have three categories of ingredients which are:
Answer
  • Cheese cloth, garlic and oil
  • Lemon, salt and oil
  • Egg, flour and bread crumb
  • Butter, garlic and oil

Question 26

Question
The term blanching may mean any of these methods EXCEPT
Answer
  • Simmering
  • Steaming
  • Deep-frying
  • Breading

Question 27

Question
Proper grip of knife allows ____________
Answer
  • Slipping
  • Accidents to hands
  • Minimum control over the knife
  • Accuracy and speed of cutting

Question 28

Question
What is the "danger zone" range of temperature in food handling?
Answer
  • 41°F (5°C) to 135°F (57°C)
  • 51°F (10°C) to 145°F (67°C)
  • 61°F (15°C) to 155°F (77°C)
  • 71°F (20°C) to 165°F (87°C)

Question 29

Question
The Three Stages of the Standard Breading Procedure
Answer
  • 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

Question 30

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

Question 31

Question
Parsley is one of the example for
Answer
  • Base
  • Salad
  • Garnish
  • Dressing

Question 32

Question
The type of salad that contain protein is
Answer
  • Main course salad
  • Appetizer salad
  • Accompaniment salad
  • Separate course salad

Question 33

Question
The various types of vegetable cutting that can be applied in kitchen are I. Batonnet II. Paysanne III. Julienne IV. Brunoise
Answer
  • I and II only
  • I, II and III
  • I, III and IV
  • All of the above

Question 34

Question
____________ is the activity of soaking a food product in a seasoned liquid in order to give flavour and tenderized the product.
Answer
  • Marinating
  • Laminating
  • Breading
  • Seasoning

Question 35

Question
Food items are cut into round slices are called
Answer
  • Tourné
  • Rondelle
  • Oblique
  • Fermiére

Question 36

Question
_______ is to cut into irregularly shaped pieces
Answer
  • Chop
  • Mirepoix
  • Slices
  • Mince

Question 37

Question
__________ is technically a vegetable, and it is often classified as fruit because of the way it is used.
Answer
  • Lemon
  • Chilli
  • Rhubarbs
  • Pumpkin

Question 38

Question
Which vegetables that come in different colors - red, yellow green even creamy white and purple?
Answer
  • Onions
  • Bell Peppers
  • Chilli peppers
  • Tomoatoes

Question 39

Question
Which of the following is the disadvantage of blanching?
Answer
  • To increase holding quality
  • To save time
  • To maintain undesirable flavors
  • To enable the product to be processed further

Question 40

Question
What is the correct name of the vegetable cut shown in the image above?
Answer
  • Brunoise
  • Batonnet
  • Jullienne
  • Paysanne
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