Food and Beverage Terminologies Quiz

Questions and Answers

What is a common feature of a table d’hôte menu?

It is only available for lunch.

It typically has three to five courses. (correct)

It includes a variety of à la carte options.

It allows guests to customize their meal.

Which of the following best describes an hors d’oeuvre?

A heavy main course dish.

A beverage served before the meal.

A small dish designed to stimulate the palate. (correct)

A dessert served at the end of the meal.

What does the entree represent in a French Classical menu?

The first meat course. (correct)

A light salad course.

A dessert option.

The final course of the meal.

What is a food court primarily designed for?

Offering a variety of food options in one location. Signup and view all the answers

What characterizes table service?

Service personnel serve food at the table. Signup and view all the answers

What role do F&B service personnel play in the restaurant?

They are technical salespersons who present food and beverage. Signup and view all the answers

What is the purpose of a burnishing machine?

To clean silverware. Signup and view all the answers

What does the guest service cycle entail?

Activities provided to guests in a restaurant. Signup and view all the answers

What does a la carte menu signify?

Individual pricing for each food item Signup and view all the answers

What is the primary function of an Aboyer in a restaurant?

To communicate orders between the kitchen and service staff Signup and view all the answers

Which of the following best describes American Service?

Food items are pre-plated and portioned at the kitchen Signup and view all the answers

What does ABC stand for in food and beverage terminology?

Ashtray, Budvase, Cruet Signup and view all the answers

What is a Bain Marie primarily used for?

To hold food warm Signup and view all the answers

Which term refers to the circular counter used for displaying food in a restaurant?

Carousel Signup and view all the answers

What is the purpose of a Chafing Dish?

To keep the food warm during buffet service Signup and view all the answers

What does 'carte du jour' translate to in English, and what is its purpose?

Card of the day showcasing daily specials Signup and view all the answers

What does the term 'demi-tasse' refer to?

Half a cup used for serving coffee Signup and view all the answers

What is the primary purpose of the 'mise-en-scene' in a restaurant?

To ensure a safe and hygienic environment Signup and view all the answers

Which of the following describes the role of a 'sommelier'?

A waiter responsible for wine service Signup and view all the answers

What does 'mise-en-place' specifically refer to in a dining context?

Preparation of a workplace for service Signup and view all the answers

Which meal is typically served at 11 o'clock?

Elevenses Signup and view all the answers

What is a 'gueridon trolley' primarily used for?

Mobile service in restaurants Signup and view all the answers

What is the key responsibility of a 'trancheur'?

Carving meat joints for guests Signup and view all the answers

What is the definition of 'cutlery'?

All implements used for cutting, such as knives Signup and view all the answers

Study Notes

Food and Beverage Terminologies

Aboyer: Functions as a communication link between the kitchen and service staff, receiving and announcing food orders, and managing the hot plate section of the pantry.
A La Carte Menu: A menu format where food items are individually priced, translating to "from the card" in French.
American Service: A style of table service where food is pre-plated and portioned in the kitchen, common in less formal dining settings like coffee shops.
ABC: Represents Ashtray, Budvase, and Cruet, placed centrally on the dining table during service.
Back of the House: Refers to areas within a restaurant dedicated to essential supporting services, including the pantry, dishwashing, and hot plate areas.
Bain Marie: Equipment designed to keep food hot using a cylindrical drum heated with water, commonly used in the hot plate section of the pantry.
Briefing: A meeting held before the restaurant opens for the day, where senior staff provide updates and training to junior staff on menu items and service standards.
Bus Boy: An individual who assists waitstaff by transporting food from the kitchen and clearing plates from tables.
Carousel: A revolving circular counter used to display food items, allowing guests to choose from offerings as it turns.
Carte du Jour: French term meaning "card of the day," used to showcase special dishes available for that day, functioning as a supplementary menu.
Chafing Dish: Hollowware used to keep food warm, typically in buffet-style service, incorporating a water container and fuel to maintain temperature.
Cutlery: Refers to all cutting implements like knives, made from materials such as EPNS (Electro-Plated Nickel Silver) or stainless steel.
Demi-tasse: French for “half cup,” typically used for serving coffee excluding breakfast, with a volume of 75 ml.
Elevenses: A snack meal served at 11 o’clock, containing items like biscuits and cakes, often aimed at children.
Gueridon Trolley: A mobile trolley used for gueridon service, where food is prepared and served at the table.
Lounge Service: Specialized service conducted in a hotel lounge, serving items like morning and afternoon tea or alcoholic beverages.
Maitre d’hotel: The captain or head waiter responsible for daily operations in a food and beverage outlet.
Menu: A document listing food and/or beverage options available for guests, guiding their selections and serving as a key operational tool.
Mise-en-scene: Preparation of the restaurant's environment prior to service, focusing on aesthetics, safety, and hygiene for guest acceptance.
Mise-en-place: French term meaning “putting in place,” referring to the organization and preparation of a service station for efficient operation.
Table Napkin: Restaurant linen used for decoration and to protect guests' clothing during meals with various folding styles.
Sommelier: A wine steward responsible for serving alcoholic beverages and possessing expertise on beverages and wine pairings with food.
Trancheur: French term for carver, responsible for carving meat joints at the table for guests.
Disposables: Single-use products commonly used for food service, influenced by the demand for fast food.
Table d’hote: A limited-choice menu typically offering three to five courses at a fixed price, also known as a fixed menu.
Hors d'oeuvre: Small, flavorful dishes served as starters or appetizers, often combining a variety of ingredients including olives, cheese, and salads.
Entree: The first meat dish in a French classical menu, commonly comprising items like steak or cutlets.
Table Service: A process where food is served at the table to seated guests, either by waitstaff or through self-service.
Food Courts: Areas featuring multiple individual food counters where customers can order and dine in designated eating spaces.
Salesmanship: Skills required for F&B personnel to effectively present and sell food and beverage items in their establishment.
Burnishing Machine: Equipment used for cleaning silverware with a revolving drum-like container.
Kiosks: Outdoor food and beverage stations providing quick service to customers in specific locations.
Guest Service Cycle: The repetitive process and activities provided to guests throughout their dining experience, critical for waitstaff to understand and execute effectively.

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Description

Test your knowledge on essential food and beverage terminologies used in the restaurant industry. This quiz covers items from communication links in the kitchen to various service styles and equipment. Perfect for students and professionals looking to enhance their culinary vocabulary.