Dho 204 Food & Beverage Service

Test 2
Q. 1. Objective: (8 Marks)
a. Fill in the blanks (2)
i. Poisson are dishes made from___________.
ii. The hotplate is the contact point between the ___________ and service staff.

b. Match the column (2)

A B
i. Fromage a. Fish preparation
ii. Poisson b. Fixed menu
c. Cheese

c. True or False (2)

i. There are 20 courses in French classical menu.
ii. Sideboard is also known as dummy waiter.

d. Abbreviations (2)
i. POS
ii. BOT
Q. 2. Explain: Any 1 (4 Marks)
a. Define beer & list and explain 2 types of beer?
b. List & explain French wine laws?
Q. 3. Explain in detail: (8 Marks)
a. List & explain the steps of wine manufacturing process?