Part 14

73問 • 6ヶ月前

問題一覧

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

appetizer/cured

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

paste/spread

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

sliced/cured

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

vegetables/dipping

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

bread/cheese

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

small/appetizer/base

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

clear/clarifying/egg whites

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

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

Main Ingredients of Kung Pao Chicken are

Diced Chicken , Bell Pepper , Onions, Dry red chillies, Roasted peanuts , Ginger & Garlic , Kung Pao sauce

Kung Pao Chicken is a famous .......... (Cuisine) ...... fry dish that combines tender ...... pieces with vegetables, peanuts and a spicy sweet sauce . It's originally a .......... (Cuisine) dish but is also popular worldwide in milder variations.

Chinese/chicken/Schezwan

Main Ingredients of Fish in Chili Mustard are

Boneless Fish, Mustard paste, Green Chilies , Mustard oil , Ginger & Garlic

Fish in Chili Mustard is a ........... fish pieces lightly fried and tossed in a spicy, tangy mustard ...... sauce, often garnished with spring onions or chilies

boneless/chili

Main Ingredients of Hongkong Chili Chicken are

Boneless Chicken , Soy sauce , Red chili sauce, Sweet chili sauce , Vinegar , Ginger & Garlic , Onions & Bell Peppers

Hongkong Chili Chicken is a delicious .............. (Cuisine) dish featuring crispy ...... chicken tossed in a flavourful ........ made with soy, red chili, garlic, and a hint of sweetness.

Indo Chinese/fried/sauce

Common fallings of Spiring Roll are

Cabbage , Carrot , Capsicum , Spring Onion, Noodles

A spring roll is a popular appetizer made by ......... thin pastry sheets with a variety of ............, then rolling and ....... frying them until crispy.

stuffing/vegetables/deep

Corn Curd Salt N Pepper is a soft corn based ....., lightly fried for a crispy texture, and tossed with garlic, chili and crushed ....... for a mildly spicy flavor.

curd/pepper

Corn Curd is made from .......... paste mixed with ........., sometimes milk or cream, and set into cubes.

sweet corn/corn flour

Main Ingredients of Corn Curd Salt N Pepper are

Corn Curd, Bell Pepper, Onion, Garlic, Green Chili, Pepper Powder

Smirnoff has an ABV of

40%

Smirnoff is filtered .... times through Charcoal.

Smirnoff goes through ......... Distillation.

Triple

Smirnoff is owned by which company?

Diageo

Smirnoff was founded in which year?

1864

Smirnoff is from which country?

Russia

Grey Goose goes through ..... Distillation in a continuous distillation.

single

Grey Goose is made from winter ...... from ........, France.

wheat/Picardy

Grey Goose is owned by which company?

Bacardi

Grey Goose was founded in which year?

1997

Grey Goose is from which country?

France

Absolut uses ......... flavours and no and no ....... sugar.

natural/added

Absolut has an ABV of

40%

Absolut gjes through ........... distillation for extreme purity.

Continuous

Absolut uses deep ..... water from Ahhs.

well

Absolut is owned by which company?

Pernod Ricard

Absolut was founded in which year?

1879

Absolut is from which country?

Sweden

Ciroc Vodka is known for its ........... range - all infused after distillation.

flavored

Ciroc Vodka is distilled how many times?

Ciroc Vodka is made from which grapes?

Mauzac Blanc & Ugni Blanc

Unlike most vodkas made from grain or potatoes, Ciroc is distilled from ...... grapes, making it unique and ultra smooth.

french

Ciroc Vodka is owned by which company?

Diageo

Ciroc Vodka was founded in which year?

2003

Ciroc Vodka is from which country?

France

Belvedere has an ABV of

40%

Belvedere is made with ....... additives, no sugar, no glycerin, no ............ flavors.

zero/artificial

Belvedere is made with purified water from Belvedere's own ....... wells.

artisan

Belvedere is made from 100% ..............

Polska Rye

Belvedere is named after ......... Palace in Warsaw.

Belweder

Belvedere was founded in which year?

1993

Belvedere is from which country?

Poland

Beluga uses natural ......... instead of dry yeast, rare in vodka production.

enzymes

Beluga is filtered through multiple stages through ........, silver and charcoal.

quartz

Beluga uses ......... Spring water.

Siberian

Beluga is made from malted ...... (not neutral grain spirit).

wheat

Beluga Gold line is filtered .... times and rested for .... days.

5/90

Beluga Gold line comes with a .... sealed cork and a ......... and brush to open.

wax/hammer

Beluga Noble is filtered .... times and rested for .... days.

3/30

Beluga was launched in which year?

2002

Beluga is distilled in which distillary?

Mariinsk distillary

Beluga is from which country?

Russia

130.) How do you handle discounts and complimentary items? "I handle discounts or complimentary items only with proper .......... from the manager, .......... it accurately in the POS system, and clearly inform the guest to ensure ............... and guest satisfaction.

approval/update/transparency

129.) What's Revenue Management in F&B? "Revenue management in F&B means using ............ like ........., ....... design, table turnover, and ............. to maximize sales and profit while meeting guest ........... efficiently.

strategies/pricing/menu/promotions/demands

128.) What's the use of QR code menus? "QR code menus ........ guests to scan and view the menu on their ............... It reduces .......... contact, speeds up service, ensures easy .......... to the menu, and is more ......... and eco-friendly.

allow/smartphones/physical/updates/hygienic

127.) What's the billing process? The billing process involves ............ a guest check or bill through the ...... system, verifying all .......... items, applying any ............ or offers, presenting the ....... to the guest, collecting ............., and providing the final receipt.

generating/POS/ordered/discount/bill/payment

170.) How do you respond to a guest who's asking for food that violates the restaurant policy? I politely ....... the restaurant policy and offer a suitable ............ that meets their needs, ensuring they still feel valued and cared for.

explain/alternative

169.) What's Proactive Guest Engagment? Proactive guest engagement means .............. guests first, offering help or suggestions without waiting for them to ask. It shows attentiveness and enhances the guest experience.

approaching

168.) What's Anticipatory service? Anticipatory service means ......... guest needs before they ask, by ............ and responding proactively.

meeting/observing

164.) How do you maintain service standards during buffet operation? I maintain service standards during buffet operation by ensuring food is .............. promptly, the buffet area stays ........ and organized, and by providing attentive table service—clearing plates, refilling water, and responding to guest needs quickly and politely."

replenished/clean

163.) How do you keep track of allergies and dietry preferences in fine dining? In fine dining, we ..... allergies and dietary preferences at the time of ............. or when taking the ........, and immediately inform the chef and kitchen staff. We also update the POS system or use special markers to ensure every team member is aware and careful during service.

note/reservation/order

162.) How do you personalize service for a returning guest? I personalize service for a returning guest by .................. their previous preferences like room choice, favorite food or drink, and greeting them by name. This makes them feel valued and recognized, enhancing their overall experience."

remembering

161.) What are the type of guests you should never argue with? In Hospitality, you should never argue with .... guest.

any

Part 1

Amiit Kumar · 100問 · 10ヶ月前

Part 1