Culinary Essentials ©2010

Game Center :

Practice Quizzes

1
Which of the following is not a casual-dining establishment?
A)Quick-service restaurants
B)Family-style restaurants
C)Vending machines
D)Buffet restaurants
2
In what type of service are beverages served from the customer's right and food from the customer's left?
A)Booth service
B)Family service
C)Modern American plated service
D)Classical French service
3
What is a guéridon?
A)A cart used for tableside preparations
B)A cooking unit used for tableside preparations
C)An instrument used for deboning fish
D)A sauce used in French cuisine
4
What type of service is often used to serve hors d'oeuvres?
A)Buffet service
B)Family service
C)Banquette service
D)Butler service
5
Which is not a type of buffet service?
A)Self-service
B)Family service
C)Staff-service
D)Mixed service
6
Which is not an example of side work?
A)Refill salt and pepper shakers
B)Cleaning condiment containers
C)Writing the menu
D)Folding napkins
7
Who decides how napkins are to be folded?
A)The restaurant owner or manager
B)The hostess
C)The server
D)The executive chef
8
Which is not a type of tableware?
A)Salad plate
B)Soup spoon
C)Soup cup
D)Soup Bowl
9
Where should preset dessert spoons or forks be placed?
A)On top of the dinner plate
B)At the top of the place setting
C)To the left of the place setting
D)To the right of the place setting
10
What is not typically used for a sculpted centerpiece?
A)Ice
B)Butter
C)Beeswax
D)Gelatin
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