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a) demi-chef de rang
b) chef d’etages
c) chef de rang
d) station head waiter
a) commise de rang
b) trancheur
c) sommelier
d) debarrasseur
a) Gueridon
b) Helitherm
c) Ganymede
d) Polivit
a) smoked mackerel
b) wiener schnitzel
c) fried whitebait
d) roast leg of lamb
a) small brioches
b) Melba toast
c) thin breadsticks
(d) slices of French bread
a) contrefilet bouquetiere
b) entrecote minute
c) steak tartare
d) tournedos Rossini
13. Sorbet is a:
14. A Chateaubriand is a:
a) porterhouse steak
b) thick rump steak
c) thick salmon steak
d) double- or treble-size fillet steak
18. A gueridon is a:
a) moveable sideboard
b) mobile table for doing lampwork
c) cigar and liqueur handcart
d) trolley for taking used crockery and cutlery to the wash-
up
a) apologise
b) offer him a free drink
c) inform the head waiter
d) try to make excuses
a) a bartender’s beaker
b) Benedictine liqueur and brandy
c) a barbecue for spit-roasting foods outdoors
d) Babycham and Bacardi
a) Bl00dy Mary
b) Harvey Wallbanger
c) Manhattan
d) White Lady
a) tartare
b) tomato
c) tortue
d) tarragon
a) calf’s head
b) poached river trout
c) filets de sole frits a l’Orly
d) deep fried fillet of plaice
42. A rognonnade is a:
a) Kahlua
b) Cura~ao
c) Tia Maria
d) Ron Bacardi
a) 2 dozen Dubonnet
b) 7 bottles of Campari
c) 6 dozen litres of vermouth
d) 15 bottles of Manzanilla
a) a la carte
b) family
c) ala Russe
d) banquet
a) fruit baskets
b) porridge, boiled eggs, hot beverages, Melba toast
c) salads, the cheese board and cold buffet
d) breakfast cereals, hot sandwiches
a) a chef d’etage
b) a dumb waiter
c) the demi-chef de rang
d) the commis debarrasseur
a) Serving
b) Catering
c) Hospitality
d) None of the above
a) 2
b) 3
c) 4
d) 5
a) flute.
b) martini.
c) hurricane.
d) old fashioned.
a) pre-mix.
b) post-mix.
c) prep mixer.
d) distributor
a) chafing dish
b) sizzling plate
c) Gueridon trolley
d) wooden chopping board
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