Table service quiz#1

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Table service quiz#1

  1. 1. Name ___________________________ Period _________ Date Practicum in Culinary Arts Setting the Tone: Table Setting, Dining, and Service Quiz Multiple Choice Questions: Choose the best answer to each question by writing the appropriate letter on the blank next to the question. _______1. In which type of service does a seated hostess or host place food from bowls & platters on to guests’ plates? a. Russian Service c. English Service b. French Service d. American Service _______2. In which type of service are
  2. 2. guests served from tableside carts? a. Russian Service c. English Service b. French Service d. American Service _______3. Which type of service is the most formal? a. Russian Service c. English Service b. French Service d. American Service _______4. Which type of service is food portioned onto plates in the kitchen by employees? a. Russian Service b. French Service _______5. A server in training is called: a. captain b. Apprentice c. Front waiter d. Maître d’ hotel c. English Service d. American Service 6. Which position in the dining room is responsible for overseeing all service? a. Front waiter b. Head Waiter c. Maître d’ hotel d. Apprentice 7. Which of the following is performed on the guest’s left side? a. Presenting & serving from a platter b. Setting & clearing plates c. Replenishing or changing flatware d. Pouring beverages & presenting
  3. 3. bottles 8. Which of the following is performed at the guest’s right side? a. Pouring beverages and presenting bottles b. Holding platters when guests help themselves c. Serving salad when it is served as a side dish d. Placing bread on bread plates 9. Which of the following is placed to the right side of a table setting? a. Dinner knife b. Dinner fork c. Salad fork d. Bread plate 10. Where in the traditional table setting is the dinner fork placed? a. Directly above the water glass B. To the right of the dinner plate C. To the left of the dinner plate d. Directly above the dinner plate 11.Name the Style of table Services? 12-In what service style Commis de Rang is used? 13-What is the buffets, what is main
  4. 4. purpose of it? 14-How did you define Brunch Menu? 15-Name three type of Menu 16-Classical Menu is composed by ___ items on the menu 17-what is the 3 types of restaurants? 18- Express you opinion or feeling regarding Fine Dining service. Explain you thoughts? 19-Draw the Chart of the Fine Dining and explain each of it?

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