JC99 CBT PDF

1. Panna Cotta is a type of: ✓ Custard made with cream 2. Midsummer breeze contains: ✓ AJ, OJ, PJ and 7UP 3. Compote is best describes as ✓ Fruit stew in syrup 4. During breakfast, crew must ensure pax’s coffee/tea is replenished throughout the flight ✓ True 5...

1. Panna Cotta is a type of: ✓ Custard made with cream 2. Midsummer breeze contains: ✓ AJ, OJ, PJ and 7UP 3. Compote is best describes as ✓ Fruit stew in syrup 4. During breakfast, crew must ensure pax’s coffee/tea is replenished throughout the flight ✓ True 5. During cheese and fruit course, crew should offer pax ✓ Selection of wine if hes taking cheese and present fruit basket to pax 6. When serving sake, crew needs to check his preference for ✓ Room temp/warm or chilled 7. Salad dressing must be drizzled on the greens of the starter/salad/hors d’oeuvres: ✓ True 8. In Hanakoireki, ____ out of 5 compartment items in the bento box must be heated ✓ three 9. On flights with satay service and pax request for nuts ✓ 30g individual packs 10. Port must always be offered when cheese is featured in JCL ✓ False 11. When serving cereal during breakfast service, crew should offer pax a choice of ✓ Full cream or skimmed milk, sugar and a dessert spoon if required 12. Most of the vegetables used for inflight meals are first ✓ Blanched 13. When preparing double espresso, crew should ✓ Use 2 separate espresso pods and serve it in coffee cup 14. Garnishes that looked limpy can be refreshed by ✓ Soaking in ice water 15. When serving brunch, crew should offer pax the following ✓ Wines to pax having lunch main course and coffee/tea to those taking breakfast main course 16. ICP Chef Alfred Portale is from ✓ USA 17. Vintage on a wine label refers to wine of good quality ✓ False 18. JCL menu and beverage list may be preset on ground in literature pockets for all flights ✓ True 19. “True” Champagne is made by ✓ Method Champenoise (2nd fermentation in bottle) 20. The plating guide must be followed at all times ✓ True 21. For adhoc request of chilli sauce, crew are required to present in ✓ Butter dish/chip 22. How are Indian mints offered to pax ✓ Placed in dessert bowl and offered with pralines 23. Which one of the ICP Chef is Michelin Star rated? ✓ Yoshihiro Murata/George Blanc 24. How many manual over-ride levers are located on B773ER and A380 Diamond Seats ✓2 25. The proper method of holding atlas equipment is by the base ✓ True 26. Drinks for tech crew can be served in ✓ All of the above 27. Gouda cheese originates from ✓ Holland 28. Before commencing order taking, crew are to ensure they are familiar with types of wine ✓ True 29. When taking main course order, crew should personalize the approach by ascertaining before hand the following ✓ The quantity of main course catered, the main ingredients, method of preparations, sauces and accompaniments 30. Roquefort and Cambonzola are classified as ✓ Blue cheese (Germany) 31. Café Au Lait is made up of ✓ 2 espresso shots and hot milk (No froth) 32. Planning and creating exotic signature dishes comes under ✓ International culinary panel chefs 33. For flights departing 1000hrs, champagne, OJ and welcome drink served on ground ✓ True 34. Veloute is a white sauce made from ✓ Stock, butter and flour 35. Danish pastries should be served ✓ Warm 36. Danish pastries should be ✓ Heated in oven for 4 minutes 37. You’re not advised to pre-cut cheese before service when they are uplifted in bulk ✓ True 38. The lateral bi-fold tray table of the spacebed must be stowed before the seat is reclined ✓ True 39. How many preset seat positions are available for JCL weber seats ✓4 40. Which of the following is generally NOT offered during cheese course ✓ Champagne 41. Pre bowled ice cream (tray service) is served with a ✓ Dessert spoon 42. Pre bowled ice cream is served with a ✓ Saucer and table spoon 43. During table clearance after main course in JCL (tray service), crew should ✓ Clear tray, leaving behind linen and glasses 44. When presenting tray to jap pax, crew should check that the chopsticks are ✓ Not placed vertically as it is associated with prayers and funeral rites 45. For tray service, crew do not need to include the chopstick rest and soup spoon base ✓ True 46. Which of the following have a higher level of tannin ✓ Red Wine 47. A full dinner service usually comprises of ✓ Hors d’oeuvres, main course, dessert, cheese and fruit and coffee tea 48. Milk for the cereal and yoghurt course served on the cart for the JCL breakfast service ✓ True 49. Crew are allowed to preset headsets into the seat pockets for all flights ✓ True 50. The word “Appellation” on a French wine label refers to ✓ Area/region where grape is grown 51. The cheese “Mascarpone” (Italian cheese made from cream coagulated with citric acid) is used in the dessert ✓ Tiramisu 52. Special meal main courses must be served before others ✓ False 53. For lunch, dinner and supper, Hanakoireki hot box consists of how many boxes ✓2 54. Hanakoireki hot box consists of ✓ Three hot and Two cold items 55. Crew should accept pax request of having meal both after T/O and before landing ✓ True 56. Mango rassi is served with ✓ Water glass 57. On SIN-MNL, a bottle of water is ✓ On request 58. Table liners are uplifted for BKK turns ✓ False 59. Ground drinks are served with ✓ Wine glass 60. Breakfast tray service, preserve are uplifted ✓ In bulk on entrée cart 61. Wet wipes are served on request to pax for satay service ✓ False 62. Nann and roti are meant for Indian flight to be served ✓ With main course on side plate 63. Sandwiches are to be heated for ✓ 8-10mins 64. Bal paese is ✓ Italian cheese 65. Tannin is ✓ A process of squashing grapes for wine and stems give off woody flavor 66. Sparkle wine undergo how many traditional method champanoise ✓ 2nd fermentation process with sugar and yeast added, bottled sealed carbon dioxide released trapped in a bottle and impurities removed 67. Full bodied wines are referred to ✓ Higher percentage of alcohol content 68. Tech crew are offered drinks ✓ Every 45mins 69. Café Royal ✓ Brandy and coffee and half packet of brown sugar 70. Vermouth is ✓ Aromatized wine 71. Cheese should be served ✓ 30mins after taking out from the fridge 72. Julienne ✓ Veg, meat or fruits cut into strips as garnishes 73. Satay peanut sauce heating ✓ Medium heat 20mins 74. Satay heating guidelines ✓ Dry heat 15mins 75. Polenta ✓ Corn meal cooked by boiling to paste 76. Polenta is a farinaceous dish prepared using ✓ Cornmeal 77. Veloute ✓ A basic white sauce of mixing flour and butter to make soup dishes or sauce 78. Ice coffee is served in ✓ Water glass 79. Swizzle sticks are required for all alcohol cocktail with brandy glass ✓ False 80. Pax who request for English tea at the end of lunch service should be served with ✓ Short mug 81. Satay is displayed in ✓ Gratin dish 82. Large bowl should be with ✓ Base plate and cover 83. Dip dish is for ✓ Dish with gravy 84. Main course in square plate is recommended to use an item to serve ✓ Plate Tong 85. ISPS switch ✓ On only after take off 86. Seat reset for weber seat ✓ DND/TTOL/LIEFLAT 87. Ipod integrated is provided with ✓ Weber seat 88. Cover color of IFE Emergency switch ✓ Red 89. DND function is found on ✓ Seat Control Panel 90. For spacebed ✓ Tray table must be stowed before making bed into bedmode 91. Spacebed seat when unable to recline ✓ Solenoid lever turn to 45degree and anticlockwise to release 92. Blue Cheese ✓ Stilton and Roquefort (South of France) 93. Soft Cheese ✓ Brie, Camembert and Bousin 94. Semi-soft Cheese ✓ Monetery Jack and Port Salut 95. Semi-hard/Hard Cheese ✓ Cheddar, Enmental and Gouda 96. Port is served in ✓ Brandy glass 97. Garlic bread heating ✓ Dry heat 4mins 98. For JCL, croissants and garlic bread should be heated on dry heat mode for ✓ 4 minutes 99. Which of the following wine producing countries is considered “Old World” ✓ Portugal 100. During satay trolley service, both choices of satays are displayed in two separates: ✓ Tin foils 101. Pan searing and deep-fat frying are considered dry heat cooking methods ✓ True 102. Drinks for tech crew cannot be served in ✓ Water Glass 103. Which one of the following names is NOT a grape variety ✓ Chianti 104. Seat resets for the JCL Weber seats are done by: ✓ First pressing the Attendant-Call-Cancel button then simultaneously pressing the TTOL and Lie- Flat buttons on the seat control panel 105. On Japanese routes, sake is served in a ✓ Sake bottle and cup 106. En papillote is a method of cooking food by ✓ Wrapping food in paper and baking in the oven 107. When operating the microwave oven, crew should ensure that ✓ The food container is covered and does not have any metallic content and the oven is clean 108. Sparkling wines undergoing the traditional Methode Champenoise go through ✓ Two fermentation processes 109. After take-off drinks will be accompanied by either a serving of mixed nuts or satay ✓ True 110. When Hanakoireki is featured in JCL meal service, the main course trays are always prepared and served from the galley ✓ True 111. Grapes grown and harvested within the same year to produce wine is usually known as the ✓ Vintage 112. Overlapping service may be carried out on ALL flights ✓ True 113. In JCL service, olive oil replaces butter during the bread service ✓ False