Fundametals

Prelim

Quiz 1

During Cart French Service, cold foods, such as Caesar Salad, are assembled on
just the
Answer: Gueridon

During Cart French Service, servers plate the finished foods onto individual
plates and serve them to guests from the
Answer: right

Gueridon means
Answer: small table

Rechaud means
Answe: Hot plate

The food during this service is prepared tableside.

Answer: Cart French Service

Quiz 2

the difference here is that the platters of foods are prepared in the kitchen.
Answer: Banquet French Service

Using Banquet French Service, guests are served from the

Answer: left

Using Banquet French Service, the server, using ________ large silver forks in his
or her serving hand places the food on the guests’ plates.
Answer: two

Foods are presented on trays, from the left of the guest, by servers with utensils
available for seated guests to serve themselves.
Answer: Butlered Service

This is also used for butler passed hors-d'oeuvres at receptions.

Answer: Butlered Service

Prelim Exam

Butlered and Russian both allow guests to select their own food from a platter,
but the platters are assembled in the kitchen for butlered and tableside for
Russian.
Answer: True

The ______________ demographic is highly desirable in terms of building your

brand.
Answer: 18 to 25 year-old

They’re open to trying out new foods from around the globe; they use food to
_______________ and share on social media.
Answer: self-identify

_______________ bring together buying power and negotiate discounts for their
clients.
Answer: GPO’s

GPO’s are important gate-keepers and ______________ for you to understand and
work with to expand the reach of your product.
Answer: Intermediaries
They’re aware of the impact of food production on the _______________ of the
planet and make choices based on that awareness.
Answer: sustainability

Large hospitals are especially attractive venues for food and beverage concepts,
both for the _______________ that service the staff and visitors, and the in-patient
food service operations.
Answer: retail cafeterias

Travel ________________ includes food service and retail shops in airports and on
highways and toll-road.
Answer: Food Service and Retail

Products move through a ______________, all the way from manufacturers, or in

the case of food, growers, through buying groups, wholesalers, distributors and
retailers.
Answer: supply chain

Large _______________ operate retail stores under their Army and Air Force
Exchange Service (AAFES).
Answer: military and air force bases

Most large business and government offices have some type of _______________
that food and beverage and restaurant concepts can access.
Answer: on-premises food offerings

________________ companies are businesses that operate food services for other
organizations as a business model.
Answer: contract management

_______________, often abbreviated as B & I, includes food service that serves

private corporate offices, industry and other workplaces including government
offices.
Answer: business and industry

The ______________ (that includes the Army, Navy and Air Force) have huge
budgets for food and beverage as well as other types of consumer products.
Answer: department of defense
Hospitals of every size have food service operations both for _________________.
Answer: patients and staff

Millennial and their younger siblings, generation Z, are increasingly

_____________, interested in where their food comes from and it’s quality.
Answer: health oriented

While French cart service and Russian service both prepare food tableside, in
Russian, the food goes on platters for the guests to select their own food.
Answer: True

The least in priority is for the planner and the caterer to have the same
understanding.
Answer: true

Guests help themselves to the foods and assemble their own plates.

Answer: Russian (Silver) Service

Foods are cooked tableside, just like cart French service, but instead, servers put
the foods on platters and then pass the platters at tableside.
Answer: Russian (Silver) Service

Midterm Quiz 1

Non-commercial food service establishments is when food and beverages

are served, but are not the primary business.
Answer: true

The food and beverage sector grew out of simple origins: as people traveled
from their homes, going about their business, they often had a need or desire to
eat or drink.
Answer: True

A lower profit margin means that a greater percentage of sales is retained by

the business owner, and a lower percentage is lost to operating and other costs.
Answer: False
Non-commercial food service comprises operations whose primary business
is food and beverage.
Answer: False

Profit is the amount left when expenses (including corporate income tax) are
subtracted from sales revenue.
Answer: True

Midterm Quiz 2

In full-service restaurants, the menus offered are varied, but in general reflect
the _____ of the restaurant or consumer’s desired experience.
Answer: image

This prominent portion of the food sector generally caters to both residents and
visitors, and is represented in areas that are conveniently accessed by both.
Answer: quick-service restaurants

Formerly known as______ restaurants, quick-service restaurants, or QSRs, make

up 35.4% of total food sales in Canada.
Answer: fast-food

In full-service restaurants, consumer expectations are______ here than with

QSRs.
Answer: higher
are perhaps the most fluid of the F&B operation types, adjusting and changing
to the demands of the marketplace
answer: Full-Service Restaurants

Midterm Exam

1. emerged in the 1970s, evolving out of a change in social norms.

Answer: Upscale casual restaurants
2. restaurants typically reflect the owner’s cultural identity.
Answer: Ethnic

3. Meals are brought to the table by experienced servers with sound food
and beverage knowledge in an upscale atmosphere with table linens, fine
china, crystal stemware, and silver-plate cutlery.
Answer: Fine dining restaurants

4. Match the term/details to complete each statement.

 Crispy cubes of bread = Croutons

 Alcoholic beverage mixed with a large volume of soft drink and

served in a tall glass with straw. = High Ball (Long Drink)

 A range of shelves displaying glassware and bottles. =Back bar

 A sit-down meal served on the occasion of a formal or informal

event such as a wedding party or a conference. = Banquet

 A non-alcoholic drink prepared using fruit juices or other soft drinks.

=Mocktail

 A set of tables allocated to waiters in the F&B Services

establishment. =Station

 It is a process of unintentional transfer microorganisms from one

substance or object to another, with harmful effect.
=Cross-Contamination

 Alcoholic drink consumed in a gulp. It is served in shot glass.

=Shot Ball (Short Drink)

 Spices, sauce or other food preparations used to enhance the flavor

or to complement the dish. =Condiments

 A store that sells pre-cooked fine food. = Deli

 Drinking too much in a single session. = Binge Drinking

 It is a biological agent that causes disease to its host. =

Pathogen

 American term for ‘Alcohol Bar’. = Dram Shop

  Any mixed drink prepared using alcohol. =Cocktail

 Parallel or branching spikes of a fork. =Tines

5. Fine dining restaurants are characterized by highly trained ________

preparing complex food items, exquisitely presented
Answer: chefs

6. An analysis of menus in family/casual restaurants reveals a high degree of

operational techniques such as menu item ________ , where a few key
ingredients are repurposed in several ways.
Answer: cross-utilization

Pre Final Quiz 1

Wine to be poured _____ for all guest

Answer: evenly

Refill all guests glass as soon as it is below ___ % of the glass.

Answer: 10

Server should pour 30ml for

Answer: tasting

All _________ must be clean and free of dirt, chips, and watermarks.
Answer: glassware

The _______ should taste the wine before serving other guest.
Answer: host

Always ______to be served first.

Answer: ladies

FILL IN THE BLANKS. 2pts

Always serve white wine in a, _____ , wine opener and a wine napkin.
Answer: bucket, stand,

When a second bottle of the same White wine is to be served, ask guest if
______ glasses are needed for everyone.
Answer: fresh

Pre Final Quiz 2

The wine waiter should also mention the name of the wine and _____ wine
Answer: vintage
When the order has been taken the wine waiter should write a celler cheque or
wine cheque or BOT in
Answer: triplicate

The wine ______ is brought to the table in a wine cradle or basket or in a bare
hand.
Answer: bottle

The host should acknowledge that the _____ is in good condition and suitable to
be consumed.
Answer: wine

The wine waiter should present the wine list to the

Answer: host

The proper method suggest, standing of bottle at least 24 hours before

Answer: decanting

The wine waiter should present the wine bottle to the host from right at a
suitable angle, showing the
Answer: label

Wine glass is placed just near the water _____ depending upon the policy of the
establishment.
Answer: goblet

The wine waiter should pour a little ____ into the host’s glass for tasting and
approval.
Answer: sip

When the host has approved the wine, change his glass with a fresh one and
proceed to serve the other guests from the right hand side, ladies first and then
the _____ lastly the host.
Answer: gentlemen

Final quiz 1

Leave the guest only when they are satisfied.

Answer: true

The room service attendant informs the guest with the garbage college from the
restaurant.
Answer: false

The room service meal entails in-room table setting.

Answer: true
The room service attendant must memorize a script during delivery and
presentation of food and beverage items to the guest.
Answer: false

Wines must be served warm and in hot boxes.

Answer: false

The room service must be accomplished in minimal time.

Answer: true

Keys are used to knock the door for a soft and non-disturbing sound.
Answer: false

The room service meal must resemble a restaurant dining experience.

Answer: true

House specialties are secret of the restaurants.

Answer: false

Suite room is a narrow floor attached to the outside wall of a building.

Answer: false

Pre Finals

Place the White wine in the ice bucket at an angle of ___ degrees.
Answer: 45

End the ___ of the wine by pouring for the host/hostess.

Answer: serving

Fill the wine bucket with ½ ____ and 1/3 water.

Answer: ice

Always wipe the ____ before presenting it to the guest for approval.
Answer: bottle

White wine must be always served ___ at 10 to 12 degrees °C.

Answer: chilled

Pour ___ml of wine into the host's wine glass.

Answer: 30

When a second bottle of the same ______ is to be served, ask guest if fresh
glasses are needed for everyone.
Answer: White wine

Ladies should be _____ first.

Answer: served

Upon _____ , ask the guest if you may open and serve the wine.
Answer: confirmation

Continue serving in a ____ movement around the table.

Answer: clockwise

Always _____ should be facing outside and the napkin at the back.
Answer: label
Pull the ____ out of the bottle.
Answer: cork

Hold the ____ of the bottle with your left hand and the wine opener with your
right hand while the knife is opened and between your thumb and index finger.
Answer: neck

Always cut the ___ below the neck when opening.

Answer: seal

With your right hand's ____ finger placing on the screw and the finger tip resting
on top of the screw opposite the insert point.
Answer: index

Always place the White wine bottle in a clean and polished wine
Answer: bucket

Carefully carry the wine bucket to the guest’s

Answer: table

Announce the name and the ____ of the wine, and obtain confirmation from host.
Answer: vintage

Put the seal into your _____ and close the knife by using the index finger of your
right hand.
Answer: pocket

Screw into the cork until almost one and a half swirl is left
Answer: unscrew

Present the bottle to the host, holding the bottle in the palm of your left hand,
with the label facing to the
Answer: guest

Pour the wine evenly, so that every person at the table gets an equal
Answer: portion

Final Quiz 2

The competition, both large and small, are becoming very entrepreneurial.
Answer: true

If you see too much competition, then you know it is time to continue and
gamble with your idea.
Answer: false

The only problem is the fact that even if we love to eat, food is not easy to
prototype.
Answer: false

Food is an idea many people pursue as a business.

Answer: true

Your recipe for success is knowing your market research facts.

Answer: true
FINAL EXAM

As a consultant, you can address restaurants, chefs, Answer 1

nutritionists and organizations with food services such as menu, food, nutrition consultant
schools.

Just like the salt and herb idea, spices are also a great way Answer 2
to start a business in your home and grow. spice retail

Making fresh noodles is a great selling point for all these Answer 3
restaurants. Noodle Making

You can make peanut, almond, cashew, macadamia,

pistachio and other nut butter. By making them yourself Answer 4
without preservatives and added sugars you can have the nut butter retail
upper hand of the processed products in the grocery
stores.

People want to eat good food, but their busy schedules Answer 5
don’t allow them to cook the food they want to eat. ready-made meals

Although there are big national brands in the segment, Answer 6

you can start your _____________ by specializing in delivery business
certain cuisines or locations.
Energy drinks are everywhere, but they leave much to be
desired when it comes to health. If you create your own Answer 7
natural energy drink, you can have a slice of this $32 energy drink business

billion market in 2018.

If you have a passion for beer and you want to make your Answer 8
brew, this is a great business opportunity. micro-brew ery

The right herb can take an ordinary recipe to another Answer 9

level. herb farm

You can do experiment with producing your own baby Answer 10

food through a combination of steaming, roasting and baby food business
pureeing.

If you love the food industry, this is a great way to keep Answer 11
tabs on what is going on in your city. local restaurant guide

If you can provide a service for canning the foods people Answer 12
want to preserve, you can have a great business. canning service

If you are a chef, being a ______________ is a great way Answer 13

to get your career going. It can also work if you are a personal chef
well-established chef.
While kiosks are limited on what kind of food they can Answer 14
sell, a _____________ can pretty much sell almost any food truck
food item.

If you are looking to gauge how people will respond to Answer 15

your food, you can open ______________. pop-up restaurants

People are more aware of the food they eat and health Answer 16
food stores are for everybody now. health food store

There are many romantic special occasions, and if you Answer 17

can plan the food side of said occasions you can have a romantic catering
good business.
There are thousands of catering gigs taking place every Answer 18
week across the country, and not all of them have their catering equipment rental
own equipment.
The button mushroom was the only mushroom most Answer 19
people knew. But today the market has a wide range of mushroom farm
mushrooms.
Whether it is an outdoor mall, sports venue, parks or Answer 20
other locations where there are a large group of people, food kiosks
______________ are a must.