Part 1

92問 • 9ヶ月前

問題一覧

1.) What's F&B Service? F&B Service means ............. food and beverage to guests with proper ..............., ensuring their ................ and comfort. It includes everything from taking ........, serving food and drinks, to clearing tables, handling guest requests, and maintaining ............ and service standards.

providing/hospitality/satisfaction/orders/hygeine

2.) What are the responsibilities of a F&B Service Associate? As an F&B Service Associate, my main responsibilities include .......... and seating guests, taking .......... food and beverage orders, serving meals and drinks ................, ensuring table setup and ............., and ............. guests with any requests. I also make sure to follow .......... standards, have good ............. of the menu, and ............... smoothly with the kitchen and bar teams to ........... excellent guest service.

greeting/accurate/professionally/cleanliness/assisting/hygiene/knowledge/coordinate/ensure

3.) What's Mise en Place? Mise en place" is a French term that means "............... in its place." In F&B service, it refers to the ............... and arrangement of everything needed before service .......... — including cutlery, crockery, glassware, napkins, condiments, and .............. setup — to ensure ........., efficient service during operations.

everything/prepration/begins/side station/smooth

4.) What's Mise en Scene? Mise en scène" is a French term that literally means "............. on stage. It means setting up the ......... area before service, including cleaning the floor, checking ....... and ......., arranging and cleaning tables and ........., and ensuring the overall ........... is ready for guest arrival."

putting/dining/light/music/chairs/ambience

5.) What's Course in a meal? A course is a ........ or stage of a meal, like appetizer, main course, or dessert, served in a ......... sequence. Each course has its ..... dishes and ......... in the overall dining experience

part/particular/own/purpose

6.) What's a Cover in a Restaurant? In a restaurant, cover has two meanings, A cover" refers to one ........ served in a restaurant. It is a ....... used to ...... the number of guests served during a service period. A cover refers to the complete ....... setting ............. for one person .... a dining table. It includes all the ........... cutlery, crockery, glassware, napkin, and linen required for the meal being served.

guest/unit/count/place/arranged/at/necessary

7.) What's the standard Table setup in Fine dining? In fine dining, the standard table setup includes a .......... plate, ....... arranged cutlery for each course starting from ........ in, ............... for water and wines, a .......... napkin, and additional items like a ...... plate and butter knife — all placed ................ and according to the menu being served.

charger/neatly/outside/glassware/folded/side/symmetrically

8.) Difference between Silver service and Platter to plate service. Silver service and platter-to-plate service both involve serving food from a .......... onto the guest’s plate using a ......... spoon and fork, typically from the ....... side. The only difference is in ............... — 'Silver Service' is the ......... name, while 'platter-to-plate' is the .......... term used in modern hotel operations. So both are same method, just different names based on the ............

platter/service/terminology/formal/practical/formality

9.) What's English Service? English Service is a style where food is .......... on the dining table, and the ...... serves the food to themselves and ........ The waiter ......... with ........ and supporting the service.

placed/host/others/assists/clearance

10.) What's Gueridon Service? Gueridon service is a ..... of restaurant service where food is .........., cooked, or finished in ....... of the guest using a ........, adding ........ and ................ attention to fine dining.

style/prepared/front/trolley/theatre/personalized

11.) What's a Sychnorized service? Synchronized service is a style of service where all waiters serve the ........ course to all guests at the ........ table at the ........ same time, in perfect ................ and without any ........

same/same/exact/coordination/delay

12.) What's pre plated service? Pre-plated service is when food is arranged and .............. on ................ plates in the .......... and served ......... to the guest, ensuring ........ service and .............. presentation.

portioned/individual/kitchen/directly/quick/consistent

13.) What's Buffet Service? Buffet service is a style where food is ............. on a long table or ..........., and guests serve ................ or are ........... by staff. It .......... guests to choose their ............ items and portions.

displayed/counter/themselves/assisted/allows/preferred

14.) What's Trolley service? Trolley service is when food is ..........., finished, or served on a trolley in ....... of the guest at their table. It adds ................. value and is common in ...............

cooked/front/presentation/fine dining

15.) What's Counter service? Counter service is when guests ........ their order and ......... food at a service counter, ........... of being served at the table. It's common in ................ outlets, cafés, and ................. restaurants.

place/receive/instead/fast food/self service

16.) What's Semi silver service? Semi-silver service is when the ............ usually meat is pre-plated and ......... on the table , and ...... dishes are served at the table using ......... service style.

main dish/placed/side/silver

17.) What's the sequence of service? Sequence of service is the ................. procedure .............. by F&B staff to ensure ........, professional service in restaurants. It helps ........... consistency, efficiency, and guest ...............

step by step/followed/smooth/maintain/satisfaction

17.) What are the sequence of service?

Greeting and Seating , Presenting the menu, Taking the order , Serving Beverages , Serving Food, Check Back, Clearance , Offering Dessert , Presenting the Bill, Farewell

18.) What's Menu Engineering? Menu engineering is the process of ............. and designing a menu to ........... profit and ................ of food items by ........... their sales performance and food cost.

analyzing/maximize/popularity/studying

19.) What's Check Back? Check-back is when a server politely .......... to the guest’s table after a few .......... of serving the food or drink to ......... everything is ...............

returns/minutes/ensure/satisfactory

20.) What's SOPs? SOP stands for ...................................... In F&B, it is a set of ............ instructions that outline the .......... way to ............. specific tasks and service steps.

Standard Operating Procedures/written/correct/perform

21.) What's an A la carte menu? An à la carte menu offers .............. priced dishes, ............. guests to ........... each item separately instead of a set meal.

individually/allowing/choose

22.) What's a Table d'hote menu? A table d'hôte menu offers a ...... meal with a fixed number of .......... at a ........ price, with ............ or no choices.

set/courses/fixed/limited

23.) Define Cyclic Menu. A cyclic menu is a menu that ......... after a specific ....... (daily, weekly, or monthly), commonly used in ............... like hospitals, schools, or canteens.

repeats/period/institutions

24.) What's a Degustation menu? A degustation menu is a ......... menu that offers multiple ....... courses, ............... the chef’s specialties and culinary techniques.

tasting/small/showcasing

26.) What's the function of Menu Card? The function of a menu card is to ........ guests about ........ dishes, their prices, and helps in ............ making.

inform/available/decision

27.) Difference between Food menu and Wine list? A food menu ..... all the dishes ........... in the restaurant while Wine menu ......... only on wines and other ........... beverages.

lists/available/focuses/alcoholic

29.) What's the role of a waiter in explaining the menu? A waiter ...... guests .............. the menu by suggesting ........... based on preferences or ......... needs, and recommending .......... like wine or ........

helps/understand/options/dietry/pairings/sides

30.) What's Menu Merchandising? Menu merchandising means ........... menu items through ........., layout, and .............. to boost ....... and guest ...............

promoting/design/description/sales/satisfaction

31.) What are the main types of Alcoholic Beverages? The main types of alcoholic beverages are: 1. ......... – Distilled drinks like vodka, rum, whisky, gin, tequila. 2. ...... – Fermented grape juice, like red, white, rosé, and sparkling wine. 3. ....... – Fermented grain drink, includes lager, ale, and stout. 4. ............. – Sweet, flavored spirits like Baileys or Cointreau. 5. ........ – Fermented apple or pear juice

Spirits/Wine/Beer/Liqueurs/Cider

32.) What's ABV? ABV stands for Alcohol by Volume. It is the ............. measure used to show how much alcohol is in a beverage. It’s expressed as a percentage (%).

standard

33.) Name different types of wine. Main Types of Wines: 1. ....... Wine – Made from dark-colored grapes. Examples: Merlot, Cabernet Sauvignon, Shiraz. 2. ........ Wine – Made from white or green grapes. Examples: Chardonnay, Sauvignon Blanc, Riesling. 3. ........ Wine – Light pink wine made from red grapes with limited skin contact. 4. ........... Wine – Fizzy wine with bubbles. Examples: Champagne, Prosecco, Cava. 5. ........... Wine – Sweet wine usually served after meals. Examples: Port, Sherry, Ice Wine. 6. ........... Wine – Wine with added spirits to increase alcohol content. Examples: Port, Vermouth, Madeira.

Red/White/Rosé/Sparkling/Dessert/Fortified

34.) What's the standard wine glass pour?

150 ml

35.) What's the ideal serving temperature of Red wine?

12-18°C

36.) What's a Decanter? A decanter is a glass or ........ vessel used to pour and serve wine—especially red wine. --- Purpose: 1. .......... – It helps wine "breathe" and release its full aroma and flavor. 2. ........... separation – It separates wine from any sediment, especially in aged wines.

crystal/Aeration/Sediment

37.) How to open a wine bottle in front of guest? 1. ......... the Bottle – Show the label to the guest for confirmation (vintage, name, type). 2. ..... the Foil – Use a foil cutter or knife to cut just below the lip of the bottle. 3. ..... the Neck – Use a clean cloth to wipe the bottle’s neck. 4. ........ the Corkscrew – Twist the corkscrew into the center of the cork smoothly. 5. ......... the Cork – Gently pull out the cork without a loud pop. Keep it silent and elegant. 6. ......... the Cork – Offer the cork to the guest if they wish to inspect it. 7. ........ the Bottle – Again wipe the rim before pouring. 8. Pour a Tasting ........ – Pour a small amount for the guest to taste. 9. ........ the Wine – Once approved, pour for others, ladies first, then men, host last.

Present/Cut/Wipe/Insert/Extract/Wipe/Sample/Serve

38.) What are the different types of Glassware? Different Types of Glassware: 1. Wine Glass – Red Wine Glass (larger bowl) White Wine Glass (smaller bowl) Champagne Flute (tall and narrow) 2. Beer Glass – Pint Glass, Mug, Pilsner Glass 3. Cocktail Glasses – Martini Glass Margarita Glass Coupe Glass 4. ........ Glasses – Whisky/Old Fashioned Glass (short tumbler) Shot Glass Highball Glass (tall for mixers) Rocks Glass (for whisky or neat drinks) 5. Brandy Snifter – For serving brandy or cognac. 6. Liqueur Glass – Small glass for after-dinner liqueurs.

Spirits

39.) What's a Mocktail? A Mocktail is a ................ cocktail. It looks and tatses like a cocktail but contains no alcohol.

non alcoholic

40.) What's a spirit? A spirit is a ......... alcoholic beverage made by ............... It has a high alcohol content, usually around 35% to 50% ABV. Examples of Spirits: Vodka Rum Whisky Gin Tequila Brandy

strong/distillation

41.) What's a Digestif? A digestif is an alcoholic beverage served ......... a meal to help with ........... Examples include brandy, cognac, amaro, and liqueurs like Baileys or Jägermeister.

after/digestion

42.) What are the main ingredients in Mojito? The main ingredients in a Mojito are: ......... rum Fresh mint leaves Lime juice Sugar (or simple syrup) Soda water Crushed ice

White

43.) What's Vermouth? Vermouth is a .......... and ............ wine. It's made from: Wine (base) Alcohol (added spirit) Botanicals (like herbs, spices, and roots) There are two main types: Dry Vermouth (used in Martinis) Sweet Vermouth (used in Manhattans) It's commonly used in ........... or served as an aperitif.

fortified/aromatized/cocktails

44.) What's Neat vs On the Rocks? Neat means serving a spirit ......, with no ice, water, or mixer, usually in a ...... glass. On the rocks means serving a spirit ...... ice cubes to slightly ..... and dilute it.

plain/short/with/chill

45.) What are bitters in cocktails? Bitters are highly ................. alcoholic flavorings made from ......., spices, roots, and fruits. They are used in small drops or ........ to .......... and balance the flavor of cocktails.

concentrated/herbs/dashes/enhance

46.) What's a bar setup checklist? Bar setup checklist is written list of all ............. tools, ingredients, and supplies to ensure ........ and efficient service during operations.

necessary/smooth

47.) What's Muddling? Muddling is the process of gently ........... ingredients like mint, fruits, or herbs in a glass using a muddler to ........ their flavors into the drink. It's commonly done in cocktails like a Mojito.

crushing/release

48.) Name 5 rum based cocktails. 5 rum-based cocktails are:- 1. ......... 2. Daiquiri 3. Piña Colada 4. Mai Tai 5. Cuba Libre

Mojito

49.) What's the purpose of a Jigger? A jigger is a bartending tool used to ........... liquor accurately for making cocktails. It helps maintain ............. and portion control.

measure/consistency

50.) Difference between lager and ale. Lager is light and crisp, fermented ...... with ....... yeast. Ale is bold and fruity, fermented ...... with ..... yeast.

cold/bottom/warm/top

51.) What are five mother sauces? The five mother sauces are: 1. .............. – White sauce made with milk and roux. 2. ............ – Light stock (like chicken or fish) thickened with roux. 3. .............. – Brown sauce made with brown stock and roux. 4. ............ – Made with tomatoes and seasonings. 5. ............... – Emulsion of egg yolk, butter, and lemon juice.

Bechamel/Velouté/Espagnole/Tomato/Hollandaise

52.) What is a Consommé? Consommé is a ......, flavorful soup made by ............. stock with ................

clear/clarifying/egg whites

53.) What's a canapé? A canapé is a ......, decorative bite-sized ........... served on a ....... like bread, cracker, or pastry.

small/appetizer/base

54.) What's the garnish for French Onion Soup? The garnish for French Onion Soup is toasted ....... topped with melted ........., typically Gruyère.

bread/cheese

55.) What's crudites? Crudités are raw ............ (like carrots, celery, cucumber) served with a ......... sauce.

vegetables/dipping

57.) What are cold cuts? Cold cuts are ......., cooked or ........ meats served cold, like ham, salami, or turkey.

sliced/cured

58.) What's paté? Pâté is a smooth or coarse ........ made from meat, liver, or vegetables, often served as a ........

paste/spread

59.) What's antipasti? Antipasti is an Italian ......... made of ........ meats, cheeses, olives, and vegetables, served before the main meal.

appetizer/cured

60.) Name five Indian appetizers. Here are five Indian appetizers: 1. .......... – Fried pastry filled with spiced potatoes or meat. 2. Paneer Tikka – Marinated cottage cheese cubes grilled or baked. 3. Chicken Tikka – Boneless chicken marinated and cooked in a tandoor. 4. Aloo Tikki – Spiced potato patties, shallow-fried. 5. Seekh Kebab – Minced meat skewers cooked in a tandoor.

Samosa

62.) What's a truffle? A truffle is a rare, fragrant ........ that grows underground, used as a ........ ingredient to flavor dishes.

fungus/luxury

63.) What's sous vide cooking? Sous vide is a cooking method where food is sealed in a .......... bag and cooked slowly in a .......... at a precise temperature for perfect doneness.

vaccum/water bath

64.) What's flambeing? Flambéing is a cooking ......... where ......... is added to a hot pan and ignited, creating ........ to add flavor and aroma.

technique/alcohol/flames

65.) What's fusion food? Fusion food is a ............. of ingredients or cooking styles from different ........... in one dish.

combination/cuisines

66.) What are the 7 course meal component? 1. Hors d'œuvre – Starter 2. ......... – Soup 3. Poisson – Fish course 4. Entrée (Main Course) – Meat or vegetarian main dish 5. Salade – Light greens 6. Fromage – Cheese 7. Dessert – Sweet dish

Potage

67.) What are the 4 basic tastes? The 4 basic tastes are: 1. Sweet 2. Sour 3. Salty 4. Bitter (Note: A 5th taste, ....... – meaning savory – is also widely recognized today.)

umami

68.) What's plating in F&B? Plating in F&B (Food & Beverage) is the ..... of arranging and ........... food on a plate in an attractive and appealing way. It enhances the ......... appeal.

art/presenting/visual

69.) How do you describe a spicy dish to a guest? "This dish has a bold, flavorful ..... with noticeable ...... from spices like chili or pepper. It's moderately to highly spicy, depending on your spice .............

kick/heat/tolerance

70.) What's pairing food with wine? Pairing food with wine means ............ wine and dishes so their flavors ........... each other. The goal is to enhance the taste experience of both the food and the wine. Basic rules: Red wine with red meat White wine with fish or poultry Sweet wine with desserts Acidic wine with fatty or rich foods Balance is key — neither should ............ the other.

matching/compliment/overpower

71.) What's Food Safety? Food safety means ........., preparing, and storing food in a way that prevents ............... and foodborne illnesses.

handling/contamination

72.) What's HACCP HACCP stands for Hazard Analysis and Critical Control Points. It is a food safety ......... used to identify, monitor, and control .......... hazards in the food production process to ensure safe food handling.

system/potential

73.) How do you ensure hygiene during service? I ensure hygiene during service by keeping my ....... clean, wearing proper uniform, .......... food with care, using clean trays and ......., and following all food safety protocols like HACCP.

hands/handling/cutlery

74.) What's Cross Contamination? Cross-contamination is the ........ of harmful ......... or allergens from one surface, food, or person to another, usually through unclean hands, utensils, or ......... boards. It can lead to foodborne illness.

transfer/bacteria/cutting

75.) How do you handle a guest complaint about food quality? I would listen ........ to the guest, ......... the situation and ............ sincerely, and ........ the chef or manager. I’d offer to ........ the dish or provide an alternative, ensuring the guest feels heard and satisfied.

calmly/emphatize/apologize/inform/replace

76.) What's the safe temperature for hot handling food?

The safe temperature for hot holding food is above ....... (145°F). This .......... the growth of harmful bacteria and keeps food ...... for service.

77.) How often should cutlery be sanitizd? Cutlery should be sanitized after ...... use. This ensures ........ and prevents cross-contamination between guests.

every/hygiene

78.) How do you clean spillage during service? I immediately use a clean ...... to wipe the spill, ....... any soiled items like napkins or cutlery, and ensure the table is clean and dry before ............ service.

cloth/replace/continuing

79.) What's the use of gloves in service? Gloves are used in service to .......... hygiene, .......... direct contact with food, and ....... the risk of contamination.

maintain/prevent/reduce

80.) What are allergens? Allergens are .......... that can cause allergic .......... in some people when they eat or come into contact with them. Common food allergens include: Milk Eggs Peanuts Tree nuts Soy Wheat Fish Shellfish

substances/reaction

81.) How do you serve food to an allergic guest? When serving a guest with allergies, I ..... ... the kitchen clearly, ....... the food is prepared separately using clean utensils, .........-check ingredients, and serve the dish with .........., confirming it’s allergen-free to the guest.

inform/ensure double confidence

82.) What's FIFO and LIFO? FIFO means ...... In, First Out – use ...... stock first. LIFO means ...... In, First Out – use ....... stock first. FIFO is best for food ........ LIFO is used when stock is non .............

First/older/Last/newer/safety/perishable

83.) What's sanitizing vs disinfecting? Sanitizing ........ germs to a ...... level. Disinfecting ..... most germs ............

reduces/safe/kills/completely

84.) What's the role of hand washing in food safety? Hand washing ......... germs and .......... cross-contamination, helping keep food ..... and guests healthy.

removes/prevents/safe

85.) What are MSDS sheets? MSDS stands for ........... Safety Data Sheet. It gives information about ...........—how to handle, store, and respond in case of ........ or accidents.

Material/chemical/spills

86.) How do you present a menu? Present the menu from the ...... side, hold it neatly, place it ....... in front of the guest, and offer ............. by mentioning specials or asking about ........ preferences. Always be ready to explain dishes or answer questions.

right/gently/assistance/dietry

87.) What's a Gueridon trolley service? Gueridon service is a ............ service where food is cooked or finished .............. the guest using a ........

tableside/in front of/trolley

89.) How do you serve bread on a table? Bread is served from the ...... side using ......, placed on the ....... plate without .......... it by hand.

left/tong/bread/touching

90.) How do you clear plates professionally? Clear plates from the ...... side after ............. have finished, using silent, ........ movements without ......... at the table.

right/all guests/smooth/stacking

91.) What side do you serve food from? Food is served from the ..... side of the guest using the ...... hand, and cleared from the right side using the right hand, unless it's pre-plated—then it can be served from the right.

left/left

94.) What's the correct way to pour wine? Refill water from the ...... side, using the right hand, without ........ the glass, and fill it ..... full.

right/touching/3/4

97.) What's the cover setup for the lunch?

AP Spoon , AP Fork, AP Knife , Water Goblet , Napkin , B&B Plate

98.) What's silverware polishing technique? 1. Dip silverware in ........... or expose to steam. 2. Use a ....., clean polishing cloth. 3. Wipe gently while holding only the ......... 4. Check for ....... or smudges under good lighting.

hot water/dry/handle/spot

99.) What's napkin folding etiquette? Fold napkins ........ and ............. before service, using clean ......., and place them either in the ....... of the cover or on the .............

neatly/uniformly/hands/center/side plate

100.) What's the standard cutlery setting for a formal dining setup? Forks on the ......, knives and spoons on the ......, dessert cutlery above the ...... — placed in ....... of use from ........ to inside, ......... properly about ... inch from the table edge.

left/right/plate/order/outside/aligned/1

Part 1

Amiit Kumar · 100問 · 10ヶ月前

Part 1