Final Exam Food & Beverage PGD 2019 B

FILL IN THE BLANKS

1- In first impression _________ of the restaurant plays a vital role as well. (Ambiance)
2- Always wear ______ gloves when using toxic cleaning agents (rubber)
3- Non verbal aspects of speech are Tone and ____ (pitch of voice)
4- __________ service is also known as French service. (Gueridon)
5- The waiter should _____ down the table after each course (Crumb)
6- The main course should be served within ______ Mins of starter being removed (15)
7- The tray should be carried to the____ height of the waiter (waist)
8- _______ degree c is the temperature where bacteria multiply rapidly (37)
9- A telephone should answered within _____ rings (3)
10- ___________ is one of the official languages used in the UN (English)

True/False
1- If you feel any signs of a contagious disease you immediately inform you family (F)
2- A guest entering in a restaurant make an idea about establishment in first 2 minutes (F)
3- The starter should be served in the 10 Minutes of the order (T)
4- The waiter should take orders from the ladies first (T)
5- The waiter should approach and greet the guest within 10 minutes to take the order (F)
6- The guest is always served from the right hand side in every type of service (F)
7- Droppings, Damage to packages , Losing feathers is a sign of Birds in the establishment (T)
8- HACCP is a law to save the food from getting contaminated (T)
9- We should always repeat the guest order for verification (T)
10- Any special request must not be repeated as it shows lack of professionalism (F)

Short Answers:

1. What is a free-standing restaurant?

2. Difference between a continental restaurant and specialty restaurant?
3. What is a cycle menu?
4. Define chain restaurants and how do they operate?
5. Explain A’ la carte Menu and Table d’ hote menu?
 Long questions!
1- How do we conserve nutrients in the food during food preparation?
2- What is a standard recipe and what are the benefits of having standard recipes in a restaurant?
3- What are the major responsibilities of “Managers” in hospitality industries? Explain briefly?
4- What are the 3 main types of the wines and explain their best use thoroughly?
5- What is HACCP law, explain its principles thoroughly?
6- What factors are involved when planning the food production? And explain the four basic
principles of food production?
7- What is an essential nutrient? Explain briefly the six basic nutrients?

Multiple Choice Questions!

1- Eating meal between breakfast and lunch instead of a breakfast or lunch is referred as;

a- Snack meal
b- Brunch
c- English meal
d- Continental meal

2- Mise en Place literally means;

a- Preparation of service before service
b- Food to be served at right temperature
c- Beverages should be served after the meal
d- A service style for weddings

3- When food is served from platter to plate is called;

a- French service
b- Russian service
c- Preset service
d- Silver service

4- A menu is best presented to a guest;

a- closed in the hand of the guest
b- closed on the table
c- opened on the table
d- opened in the hand of the guest

5- Reducing the number of microorganisms too a safe level is called;

a- Cleaning
b- Sanitising
c- Polishing
d- Soaking

6- Word Hygiene is derived from a word of;

a- Greek
b- Russian
c- French
d- Arabic

7- Cleaning after every step we do in the kitchen refers to a term called;

a- Hygienic environment
b- HACCP in the kitchen
c- Clean as you go
d- Professional staff

8- Danger zone is usually believed to be;

a- 5 c -- 63 c
b- 4 c -- 55 c
c- 11 c -- 60 c
d- 27 c -- 37 c

9- Term 'Cook to order" refers to;

a- A' la carte Menu
b- Table d' hote Menu
c- Static Menu
d- Contemporary Menu

10- Effective hand washing involves washing the hands for a time period of ;
a- 60-80 seconds
b- 15-20 seconds
c- 40-60 seconds
d- 05-10 seconds