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    This document contains a food and beverage assessment test for a student named Kishan Prajapati. The test contains multiple choice questions, fill in the blank questions, and true/false questions testing knowledge of food and beverage terms, cooking methods, menu planning, and restaurant operations. The student is given guidelines and a timeline to complete and submit the assessment.

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    This document contains a food and beverage assessment test for a student named Kishan Prajapati. The test contains multiple choice questions, fill in the blank questions, and true/false questions testing knowledge of food and beverage terms, cooking methods, menu planning, and restaurant operations. The student is given guidelines and a timeline to complete and submit the assessment.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    2K views10 pages

    Food and Beverage Assessment Test

    Uploaded by

    Kishan Prajapati
    This document contains a food and beverage assessment test for a student named Kishan Prajapati. The test contains multiple choice questions, fill in the blank questions, and true/false questions testing knowledge of food and beverage terms, cooking methods, menu planning, and restaurant operations. The student is given guidelines and a timeline to complete and submit the assessment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 10

    FOOD AND BEVERAGE ASSESSMENT – TEST 3

    (Each question carries ½ a mark. Total marks 50)

    Student’s Name: Kishan Prajapati

    Batch Code: B-3 Centre: Maninagar

    Guidelines: Students to attempt the below questions for getting PASS/ MERIT/
    DISTINCTION
    1. Write your responses in the space provided in/below the questions
    2. Review your answers before submitting the Assignment

    TIMELINE: You can take upto 2 hours to submit the Assignments

    A Fill in the blanks

    1. The Menu card is the silent salesperson of the restaurant.


    2. The Set menu menu is fixed and offers a limited number of choices
    and limited portions.
    3. Room service _ is an outlet that serves food to a guest in his
    room.
    4. American Service is offered in a Coffee Shop.
    5. Caviar is the roe of the sturgeon fish.
    6. is a soup made from shellfish puree with cream as a thickening
    agent.
    7. Sorbets are flavoured with Champagne or liqueur .
    8. English breakfast _is considered to be the heaviest breakfast.
    9. After lunch and dinner coffee is served in a .
    10. In Spit Roasting, the marinated food to be cooked is put onto a open fire .
    11. Stewing is a combination of boiling and steaming.
    12. The traditional food of Japan is based on rice with miso soup.
    13. Gingelly(sesame) oil is common in the south India since it
    imparts a fragrant nutty aroma.
    14. Emergency stock is commercially made from yeast extract.
    15.A Garnish enhances the appearance and the presentation of
    the sandwich.
    16. Gazpacho is a cold soup from Spain.

    B Tick the correct option

    1. This is an outlet which specializes in grilled and roasted meat, poultry


    and fish dishes.
    Rotisserie Cafeteria

    Write the correct choice: Rotisserie


    2. In this menu, items are individually priced and cooked to order.
    Plat du jour A la carte

    Write the correct choice: A la carte

    3. A slice of fish without the bone or skin is called a .


    Steak Fillet
    Write the correct choice: Steak

    4. is the first meat course in the classical French menu.


    Entree Releve

    Write the correct choice: Entree

    5. This is the lightest breakfast.


    American Breakfast Continental Breakfast

    Write the correct choice: Continental breakfast

    6. A function booking is taken on a .

    Banquet Order Proforma Banquet Order Ticket


    Write the correct choice: Banquet order proforma

    7. A service tray is called a .


    Platter Salver
    Write the correct choice: platter
    8. Another name for a milk jug.
    Pitcher Creamer

    Write the correct choice: pitcher

    9.It is a Moist Heat cooking method.


    Baking Steaming

    Write the correct choice: steaming

    10. This cuisine is known for the use many diverse seafood and
    woodland delicacies.

    Fujian cuisine Cantonese cuisine

    Write the correct choice: Fujian cuisine

    11.One popular Indian spice mix


    Garam masala Haradhania

    Write the correct choice: garam masala

    12. A basic sauce is also called a _.


    mother sauce hollandaise sauce

    Write the correct choice: Mother sauce

    13. Another name for White Sauce


    Béchamel sauce Espagnole sauce

    Write the correct choice: Béchamel sauce

    14. A garlic flavoured mayonnaise sauce.


    Tartare Sauce Aioli Sauce

    Write the correct choice: ailoli sauce


    15. Dressing used for Russian Salad
    Vinaigrette Dressing Mayonnaise Dressing
    Write the correct choice: Mayonnaise dressing

    16. It is an Indian version of a sandwich.


    Vada Pav Burger

    Write the correct choice: Vada Pav

    17. A variety of bread served for breakfast.


    Croissant Black forest Pastry

    Write the correct choice: Croissant

    18. An alcohol flavored with juniper berry


    Vodka Gin

    Write the correct choice: Gin

    19. The food production on a cruise liner is


    . Centralized
    De-centralized.

    Write the correct choice: centrailzed

    20. In a flight kitchen cooked food is frozen in a _.


    Freezer Blast Chiller

    Write the correct choice: freezer

    21. Brandy is served in a .


    Roly Poly glass Brandy Snifter

    Write the correct choice: brandy snifter


    22. This outlet serves food and beverage to a guest in his room.
    In-room Dining All Day Dining

    Write the correct choice: In – room dinning

    23. This type of wine is drunk chilled.


    White wine Red wine

    Write the correct choice: White wine

    24. This beverage is mostly drunk as Shots.


    Brandy Tequila

    Write the correct choice: tequila

    25. This is a wine made from rice.


    Sake Champagne

    Write the correct choice: Sake

    C True/ False

    1. Service offered in a restaurant is American Service. True/ False


    Ans. true

    2. A Bar specializes in distilled beverages. True/ False


    Ans. False

    3. Menus should be planned based on the culinary skills of the chefs in the
    kitchen. True/ False
    Ans. false

    4. Entrée is the first main course and consists of large joints of meat and
    poultry. True/ False
    Ans. false

    5. Black coffee is usually served at the end of a meal. True/ False


    Ans. True

    6. After a meal, place the bill in a folder, at the right of the cover. True/ False
    Ans. True

    7. The dessert buffet is set up independent of the food buffet. True/ False
    Ans. False

    8. In a restaurant there is Silver Service. True/ False


    Ans. True

    9. For banquets square tables offer the largest seating capacity on a per table
    basis. True/ False
    Ans. True

    10 . Foods, like beans, actually become more nutritious after cooking. True/ False
    Ans. true

    11 . Moist Heat cooking methods include baking and grilling. True/ False
    Ans. false

    12 .Traditionally, grilling involves cooking marinated food by subjecting it to


    slow heat over a coal fire. True/ False
    Ans. True

    13 . Liquid like water, milk, coconut milk or stock is used as a medium to cook
    the food. True/ False
    Ans.True

    14 . Stir Frying is done in a shallow pan. True/ False


    Ans. true

    15 .Fresh live seafood is a main ingredient in Cantonese cuisine. True/ False


    Ans. True
    16 . Japan has an indigenous form of sweets called wagashi. True/ False
    Ans. True

    17 . Hindus consume beef, Muslims eat pork. True/ False


    Ans. False

    18 . Rice is the main component in Thai food. True/ False


    Ans. true

    19 . Sauces enhance the flavour and taste of food. True/ False


    Ans. True

    20 .For a salad always use the freshest ingredients available. True/ False
    Ans. True

    21 . Always shred lettuce with your fingers. True/ False


    Ans. false

    22 . An Open Sandwich uses two slices of bread. True/ False


    Ans. false

    23 . Tonic water is an accompanying beverage for gin. True/False


    Ans. True

    24 . On a cruise liner, all food and beverage service is included in the fare.
    True/False.
    Ans. false

    25. In a flight kitchen food production is de-centralized. True/False.

    Ans. true
    D Answer in one sentence

    1. What is an Outlet?
    Ans. Any location In a hotel where food and beverage is sol is termed as
    outlet

    2. Which outlets in a hotel operate 24hours a day?


    Ans. . A coffee shop runs for 24-hours a day and is the only restaurant in a hotel
    that serves food at any time of the day and night when other restaurants in the
    hotel are closed.

    3. What types of service are provided by the Snack Bar?


    Ans. A snack bar provide silver service for meal items and pre-plated service
    is provided for snack and fast food.

    4. Define ‘Menu’?
    Ans. . A menu is a list of food and beverage items that are offered to a
    guest by a restaurant, coffee shop and bar

    5. What is a Cyclic Menu?


    Ans. . A cyclic menu is a series of menus planned forva particular period of
    time.

    6. What are the accompaniments served with cheese?


    Ans. Accompaniment such as cream cracker biscuit, olives, celery sticks,
    carrot sticks etc are placed on the table

    7. What is Café Complet?


    Ans. Café Complet is an full a continental breakfast with only tea as a
    finishing beverage

    8. What is a cruet set?


    Ans. A cruet -stand is a small stand of metal, ceramic or glass which holds
    containers for condiments, these include salt and paper shakers, and often
    cruets or bottal of vinegar and olive oil.
    9. Name the equipment which is used to keep food warm on a buffet table?
    Ans. Food warmer

    10. Why is food cooked?


    Ans. To Most foods, especially meat, poultry, fish and eggs, should be
    cooked thoroughly to kill most types of food poisoning bacteria.

    11. What is frying?


    Ans. Frying is a method of cooking using heating iol as a cooking medium

    12. What is stock?


    Ans. Stock is an flavoured and nutritious liquid hich is made by putting solid
    good like vegetable trimming meat chicken fish bones and trimming into
    cold water and by long slow process of billing , extraction from the solids
    into liquid

    13. What is a sauce?


    Ans. A sauce is a liquid food that is served as an accompaniment with other
    food in order to enhance the flavour and taste of the dish .

    14. Name two cold sauces?


    Ans. Mayonnaise sauce and vinaigrette

    15. What is a Simple Salad?


    Ans. Consist of one ingredient and a salad dressing.

    16. What does a Russian Salad consist of?


    Ans. Russian salad consist of potatoes, carrot, French beans, olives, green
    peas, with mayonnaise dressing

    17. Define a sandwich?


    Ans. A sandwich is a filling in between two layer of bread.

    18. In a sandwich, what is the main purpose of a spread?


    Ans. The main purpose of spread is to hold the filling and the bread tighter.
    19. List the accompanying beverages for whisky?
    Ans. Cola, lemonade, ginger ale or soda.

    20. Name two beverages which are drunk as Shots?


    Ans. vodka. , tequila

    21. Define Vegan meal?


    Ans. This is an vegetarian meal that does not contain any product or by-
    product of animal origin such as eggs, dairy product and honey.

    22. Name any three red wines?


    Ans. Beaujolais and Burgundy

    23. Name any two fortified wines?


    Ans. Port and sherry

    24. List the accompaniment served with tequila?


    Ans. Tomato juice or orange juice

    25. What types of meal services are done on a cruise liner?


    Ans. Most of the cruise lines offer casual dining which is buffet style dinner
    and set up to order from the menu with table service (in the evening).

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