Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food and Beverages > Test > Flashcards

Test Flashcards

0
Q

Size of Fish Plate?

A

8.5 inches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
1
Q

Size of Salad Plate?

A

8 to 8.5 inches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Size of Dessert Plate?

A

6.5 inches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Size of Bread Plate?

A

6 inches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Size of Dinner Plate?

A

10 to 12 inches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Size of Show plate?

A

12 to 14 inches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the correct sequence in servicing meals?

A 
Appetizer
Soup
Salad
Main course
Dessert
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What jewelry the server only allowed to wear?

A

Wedding ring

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How long atleast waiter can wash his hand using soap in the running water?

A

20 seconds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the three different methods of cleaning and sanitizing?

A

3 bucket method. Wash, Rinse, Sanitize

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Was not allowed to by guest when queieing in buffet table

A

Smoking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the usual code for out of stock items?

A

86

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What first item the servers could remove to the table to show that the table is ready for cleaning and resseting to the next service?

A

Table Napkin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Who to report when the guest complain about the service?

A

Supervisor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How will you handle complain?

A

Stop and address about the complain and clarify the problem

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the main basic ingredient in Sabayon sause ( dessert sauce ) ?

A

Egg yolk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Using american service which side of the guest you loose in serving beverages?

A

Right side

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are the 3 S in service?

A

Scrape (the left over food), Segregate (the garbage and equipment) , Stock (pagpapatung patungin na)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

How do you stock chinaware and silverware?

A

According to size, According to shape, According to classification

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

How do you classify chinaware and silverware?

A

segregate or stock by size and classification

20
Q

Proper stating of chinaware and silverware is using?

A

Decoy System

21
Q

Stating by size, classification and by shape?

A

Decoy System

22
Q

What is the other term for russian service?

A

Platter service ( serving food from a platter from the left side of the guest moving counter clockwise )

23
Q

Other term for american service?

A

Plate service ( Is serving platted food from the right side of the guest moving clockwise )

24
Q

Other term for french service?

A

Gueridon service ( serving food with trolly or gueridon cart and prepaired from the side of the table )

25
Q

Foods are displayed or in a long table also known as self service

A

Buffet service

26
Q

Who to serve first when the number of guest in the table?

A

Child then lady and followed by gentleman and the last is Host

27
Q

What is ORDURB?

A 
is appetizer ( finger cat foods )
Ex. canapes ( yung mga nakatusok sa Cocktail )
28
Q

What kind of meat when the server use apple sauce?

A

Pork

29
Q

What kind of meat when the server use mustard sauce?

A

Steak

30
Q

What kind of vegetables is morell?

A

Mushroom

31
Q

Most expensive caviar( fish raw or fish egg )?

A

Beluga ( came from stargon fish, Black Caviar )

32
Q

What is the chemical solution in sanitizing in service areas?

A

Chlorine

33
Q

Equipment to wash dishes and glasses at high temperature?

A

Dishwashing machine

34
Q

Chemical solution dis infect sinks table tops and food equipment?

A

Dis infectant

35
Q

hat to do on chinaware, flatwares, glasses etc. after coming to the dishwasher?

A

Air Dry ( cause afrer washing the dishes from the dishwashing machine that been sanitized already )

36
Q

What are the thing can only dispose?

A

Food

37
Q

What slows down the growth of the bacteria at temperature 45 F ?

A

Cold temperature

38
Q

Which part of the hotel the service pantry room is located?

A

Next to the kitchen or every floor

39
Q

What are the things u need in preparing food and beverage in service?

A

Mice en place

40
Q

What are the type of meal functions (service) ?

A

Breakfast
Launch
Dinner
Snacks

41
Q

Example of suggestive selling technique?

A

Word of mouth

42
Q

How do you give suggestive selling?

A

Age, Gender, diet of the guest

43
Q

How do you check the cleanliness and condition of the table prior to service?

A

Do Physical checking

44
Q

How do you welcome the guest on the dining room?

A

Welcome your guest with a smile

45
Q

How do you present food and beverage menu on the guest?

A

Stand on the right side of the guest and present the menu Open

46
Q

What is the proper way on taking orders to guest?

A

you must have ballpen, order slip, right side of the guaet and suggestive selling and repeat the order

47
Q

2 hygenic practices?

A

Wearing of clean uniform, avoid using too many acsesories

48
Q

What are the duty and responsibilities of the waiter?

A

Waiter is responsible in taking orders
Serving the food
Give suggestive selling
Assisting bus boy

Food and Beverages (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions