Changing the way you learn

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?

Image:

Untitled (image/jpeg)

Answer

Brunoise
Batonnet
Jullienne
Paysanne

	Created by Cik Nur Farihin Binti Abd Hadi Kha over 7 years ago

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AHS 3063 PENGURUSAN RESTORAN DAN PERKHIDMATAN MAKANAN

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