QUIZ IN FBS

Name: _________________________________________________________________________ Score: _____________ 9.24.2019

Direction: Match column A with column B.
COLUMN A COLUMN B
__1. It is a detailed breakdown of products sold in a food establishment,
usually accompanied by a picture of the items, product description AROMATIC WINE
and prices. SOUP
__2. The items on the menu are to be ordered as separate items, each MENU
item is also priced separately, one serving is usually designed for SALAD
for one person. A LA CARTE MENU
__3. Refers to the item that accompany the dish like a side salad, sauce APPETIZER SALAD
or dressing. ACCOMPANIMENT
__4. It is a preparation style where the egg is fried just on one side, ACCOMPANIMENT SALAD
the yolk is still completely liquid & the whites on the surface are
OVER EASY
barely set
ENTREE
__5. Appetizer is also known as
__6. It is a liquid dish, typically made of boiling meat, fish, or vegetables SUNNY SIDE UP
in stock or water. UP-SELLING
__7. Refers to a cold dish of meat, fish, fruit, dairy products or vegetables, ALCOHOLIC BEVERAGE
simply served singly or in combination and are meant to FORTIFIED WINES
complement a meal HORS D’ OEUVRES
__8. It is a kind of salad that is served before the main course. STILL or NATURAL WINES
__9. It is a side salad served either with the dinner or as a separate course.
__10. In Continental cuisine, main course is called ______
__11. Refers to any potable liquid containing ethyl alcohol
__12. Referred to as table wines
__13. This wine is usually served as aperitif/before dinner drink,
believe to have medical value and has alcohol content ranges
between 18% to 20%
__14. These wines are usually served as an aperitif or as a dessert wine.
__15. It is a marketing strategy in a restaurant to convince the guest to
spend more money.
TRUE OR FALSE. Write T if the statement is true and F if the statement is false.
___16. It is important for the waiter to inform the guest about the estimated preparation time of his order to avoid complaint.
___17. Appetizers are served in large portion taken before a meal to stimulate one’s appetite or the desire to eat.
___18. Preparation time is the duration required to finish a dish from mise en place to presentation.
___19. Ceviche is an example of cold appetizer.
___20. If the dish is not yet ready, the server may offer some drinks, appetizer, soup or salad.
___21. A meal ends with dessert.
___22. It often helps to mention the accompaniments for a more persuasive sales presentation.
___23. Mineral water is the basis of all beverages
___24. In suggestive selling, mention the special qualities of the dish that make a better choice like its uniqueness, tenderness, freshness,
calorie content and other features of the dish.
___25. Use descriptive words for convincing sales presentation
___26. Champagne is an example of sparkling wine
___27. Wines are non-alcoholic beverages which are naturally fermented juice of grapes
___28. Merlot is an example of white wine
___29. Chardonnay is an example of red wine
___30. Female guests prefer alcoholic drinks
___31. Adults and elderly guests prefer healthy options like grilled /steamed sea foods than fried.
___32 Customers who dine to celebrate a special occasion are more prepared to spend and they usually want special items, so offer highly
profitable dishes to them.
___33. Offer short order foods for guests who take their time and do not mind to wait.
___34. Waiter should discern customers with limited meal budget and offer expensive choices
___.35 To be an effective salesman, product knowledge & selling skills is not enough, you must also obliged to support the restaurant in
generating higher sales
___36. If the customer already know what he/she wants to order, there’s no need to up-sell other foods or beverages
___37. “Do you want some dessert?” – is a good sample phraseology in up-selling dessert.
___38. Mastery of food and beverages enables a waiter to make appropriate suggestions, answer the queries of customers accurately and to
be able to push for more beverage sales.
___39. Continental breakfast is a set meal, light breakfast which consists of coffee, sliced bread with butter/jam/cheese and/or rolls, juice
___40. Red wine is a complement for a steak.
Examples of accompaniments
Burger—maybe served with coleslaw and French fries
Tender & Juicy Sirloin – served with Onion Soup and side salad
Tender & juicy Pepper Steak served with a side salad

Examples of COMPLIMENTARY ITEMS (complement/perfect match)

Red wine is a complement for steak (red meat) Wines are designed to complement a dish
A Consomme or Caesar’s salad is a perfect match to a steak
Kilawing Tanigue goes very well with beer
Roast Prime Rib served with side salad