These multiple-choice questions are designed to show how examinations are being set by the The traditional sequence of courses for an elaborate dinner is (a) soup, egg the basic characteristic of the main ingredients For this reason Glass and ceramic dishes must be used as metal causes the microwaves to arc
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[PDF] Multiple Choice Questions-Applications and Processing of Ceramics
(d) low hardness 3 Major ingredients of traditional ceramics (a) silica (b) clay ( c) feldspar (d) all 4 Not a major contributor of engineering ceramics (a) SiC
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[PDF] Metallurgy & Material Science - KG Reddy
1 What is A P F? It can be defined as the ratio between the volume of the basic atoms of the unit cell (which MULTIPLE CHOICE QUESTIONS WITH ANSWERS 1 Particles that Major ingredients of traditional ceramics (a) silica (b) clay
MULTIPLE-CHOICE gUESTIONS
These multiple-choice questions are designed to show how examinations are being set by the The traditional sequence of courses for an elaborate dinner is (a) soup, egg the basic characteristic of the main ingredients For this reason Glass and ceramic dishes must be used as metal causes the microwaves to arc
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MULTIPLE-CHOICE
gUESTIONS These multiple-choice questions are designed to show how examinations are being set by the various examining bodies. You have to choose which of the four answers listed is the correct one and mark it with a tick. The answer you tick will show your knowledge of the subject rather than your ability to write an account of it, as you have had to do in the questions at the end of each chapter.1. The person in charge of room service in an hotel is called a:
(a) demi-chef de rang (b) chef d'etages c) chef de rang (d) station head waiter2. The person who serves alcoholic beverages in a restaurant is called a:
(a) commise de rang (b) trancheur (c) sommelier (d) debarrasseur3. Silverware can be polished using which
of the following systems: (a) Gueridon (b) Helitherm (c) Ganymede (d) Polivit4. The main use of a waiter's cloth is for:
(a) wiping customer's fingers after eating snails (b) polishing plates and glasses when laying them on the table (c) covering stains on the tablecloth (d) wiping spilt food from the carpet001.001
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v5. If wine is spilt on the tablecloth a waiter should:
(a) clear the table of everything and sponge the stain with milk (b) cover the soiled area with a clean table napkin by unrolling it over the spillage (c) ask the customers to wait in the lounge while he fetches a clean cloth (d) take the plates of food to the sideboard and change the cloth6. The correct accompaniments for roast grouse are:
(a) bacon rolls, meat balls, jus lie, heart-shape croutons spread with duxelles (b) gravy, bread sauce, fried breadcrumbs, game chips, watercress (c) redcurrant jelly, grapes, slices of kiwi-fruit, horseradish s·auce (d) cranberry sauce, chestnuts, thyme and parsley stuffing, chipolatas7. The main accompaniments for curried chicken, apart from
ric~, are: (a) plain boiled potatoes, quenelles, matignon of vegetables (b) mangos, stuffed tomatoes, chateau potatoes (c) fried onion-rings, chou-paste gnocchi, turned mushrooms (d) poppadums, sambals, Bombay ducks8. Horseradish sauce should be offered when serving:
(a) smoked mackerel (b) wiener schnitzel (c) fried whitebait (d) roast leg of lamb9. The correct accompaniments for a grilled steak are:
(a) grilled mushrooms and tomatoes, anchovy butter (b) straw potatoes, watercress, parsley butter (c) fried onion-rings, streaky bacon, picked parsley (d) fried egg, slice of truffle, horseradish sauce10. A customer who orders Coeur de Filet would expect it to be:
(a) braised lambs heart (b) stewed ox-tail (c) fried calf's liver (d) fillet of beef11. Grissini
is another name for: ( a) small brioches (b) Melba toast (c) thin bread sticks (d) slices of French bread 30612. State which of the following dishes is eaten raw:
(a) contrefilet bouquetiere (b) entrecote minute ( c) steak tartare (d) tournedos Rossini13. Sorbet
is a: (a) mild herb used in making stuffings (b) refreshing water ice served midway through a banquet (c) cold sauce served with globe artichokes (d) continental smoked sausage14. A Chateaubriand is a:
(a) porterhouse steak (b) thick rump steak (c) thick salmon steak (d) double-or treble-size fillet steak15. Canard it la Pre sse is:
(a) roast wild duck finished by the waiter (b) pot-roasted Aylesbury duckling with herbs (c) duck liver pate flavoured with Armagnac (d) conserve of duck and goose with calvados16. A Mixed Grill consists of:
(a) pork chop, veal kidney, button mushrooms, pineapple ring, chips (b) lamb cutlet and kidney, chipolata, bacon, tomato, mushroom, straw potatoes (c) thin sirloin steak, fried onion-rings, slice of liver, fried egg, sausage, cress (d) mutton chop, slice of black pudding, scrambled egg, fried bread, tomato17. The liqueurs used to prepare Crepes Suzette should be:
(a) Kirsch and Maraschino (b)Cura<;ao and Grand Marnier
(c) Tia Maria andBenedictine
(d) Glayva and Marnique18. A gueridon
is a: (a) moveable sideboard (b) mobile table for doing lampwork (c) cigar and liqueur handcart (d) trolley for taking used crockery and cutlery to the wash-up 30719. State which of the following selections represents the ideal cheese
board: (a) Cheddar, Camembert, Stilton, demi-sel, Wensleydale (b) Gruyere, sbrinz, Emmenthal,Parmesan, bel paese
(c) Edam, Gouda, processed, quark, mozzarella (d) Gorgonzola, Stilton, Rocquefort, MycelIa, danablu20. The main accompaniments for caviar are:
(a) ratafia biscuits, quarters of lemon, grated Parmesan (b) fingers of hot toast, melted butter, quarter of lemon (c) brown bread and butter, oriental salt (d) Melba toast, mayonnaise, French mustard21. When serving gulls' eggs the accompaniments should be:
(a) horseradish, acidulated cream, game chips, spiced salt (b) chopped capers and gherkins, vinaigrette dressing, cayenne (c) chilli vinegar, oriental salt, mustard and cress, walnut oil (d) sieved yolk and white of hard-boiled egg, tabasco, peppermill, lemon22. Decide which of the following items require a finger bowl:
(a) avocado pear, shrimp cocktail, smoked salmon (b) fruit basket, fresh asparagus, artichaut vinaigrette (c) cantaloup melon, pate maison, potted shrimps (d) caviar, foie gras, corn on the cob, half grapefruit23. The best way to deal with a customer who complains about poor service
is to: (a) apologise (b) offer him a free drink (c) inform the head waiter (d) try to make excuses24. Which
of the following groups does not contain a liqueur: (a) Campari, Cherry Brandy, Grande Champagne, Goldwasser (b) Grappa, Schnapps, Bacardi,Pernod
(c) Drambuie, Glayva, Grand Marnier, Drambuie (d) Benedictine,Creme de Menthe, Kahlua, Cointreau
25. A humidor
is a box in which: (a) a hydrometer for measuring density of liquids is kept (b) all the gratuities given by customers are pooled (c) waiter's checks are placed whilst waiting for the food (d) cigars are kept in perfect condition 30826. The abbreviation 'B and B' means:
(a) a bartender's beaker (b)Benedictine liqueur and brandy
(c) a barbecue for spit-roasting foods outdoors (d) Babycham and Bacardi27. The Gay-Lussac system of measuring alcoholic strength shows Scotch
whisky to be: (a) 750 degrees under proof (b) neutral grain spirit (c) 25 0 over proofquotesdbs_dbs4.pdfusesText_7