JiFOOD AND BEVERAGE ASSESSMENT – TEST

3
(Each question carries ½ a mark. Total marks 50)

Student’s Name: RITESH KUMAR

Batch Code: U3 Centre: camac

Guidelines: Students to attempt the below questions for getting PASS/ MERIT/
DISTINCTION
1. Write your responses in the space provided in/below the questions
2. Review your answers before submitting the Assignment

TIMELINE: You can take upto 2 hours to submit the Assignments

A Fill in the blanks

1. The menu is the silent salesperson of the restaurant.

2. The set menu is fixed and offers a limited number of choices and limited
portions.
3. Room service_ is an outlet that serves food to a guest in his room.
4. ‘American Service’ or ‘pre-plated’ Service is offered in a Coffee Shop.
5. Caviar is the roe of the sturgeon fish.
6. Bisque is a soup made from shellfish puree with cream as a thickening
agent.
7. Sorbets are flavoured with champagne or liqueur .
8. English breakfast_is considered to be the heaviest breakfast.
9. After lunch and dinner coffee is served in a demi tasse .
10. In Spit Roasting, the marinated food to be cooked is put onto a skewer .
11. Stewing is a combination of boiling and steaming.
12. The traditional food of Japan is based on rice with miso soup.
13. Gingelly (sesame) oil is common in the south India since it
imparts a fragrant nutty aroma.
 14. Emergency stock is commercially made from yeast extract.

15.A garnish enhances the appearance and the presentation of the

sandwich.
16. Gazpacho is a cold soup from Spain.

B Tick the correct option

1. This is an outlet which specializes in grilled and roasted meat, poultry

and fish dishes.
Rotisserie Cafeteria

Write the correct choice: Rotisserie

2. In this menu, items are individually priced and cooked to order.

Plat du jour 🟧A la carte

Write the correct choice: A la carte

3. A slice of fish without the bone or skin is called a .

🟧 Steak Fillet

Write the correct choice: steak

4. is the first meat course in the classical French menu.

🟧Entree Releve

Write the correct choice: entree

5. This is the lightest breakfast.

American Breakfast Continental Breakfast

Write the correct choice: continental breakfast

6. A function booking is taken on a .

Banquet Order Proforma Banquet Order Ticket

 Write the correct choice: Banquet order performa

7. A service tray is called a .

Platter 🟧 Salver

Write the correct choice: salver

8. Another name for a milk jug.

Pitcher Creamer

Write the correct choice: pitcher

9.It is a Moist Heat cooking method.

Baking 🟧 Steaming

Write the correct choice: Steaming

10. This cuisine is known for the use many diverse seafood and
woodland delicacies.

Fujian cuisine Cantonese cuisine

Write the correct choice: Fujian

11.One popular Indian spice mix

Garam masala Haradhania

Write the correct choice: garam masala

12. A basic sauce is also called a _.

mother sauce hollandaise sauce

Write the correct choice: mother sauce

13. Another name for White Sauce

 Béchamel sauce Espagnole sauce

Write the correct choice: Béchamel sauce

14. A garlic flavoured mayonnaise sauce.

Tartare Sauce 🟧Aioli Sauce

Write the correct choice: Aioli Sauce

15. Dressing used for Russian Salad

Vinaigrette Dressing Mayonnaise Dressing

Write the correct choice: mayonnaise dressing

16. It is an Indian version of a sandwich.

Vada Pav Burger

Write the correct choice: Vada pav

17. A variety of bread served for breakfast.

Croissant Black forest Pastry

Write the correct choice: croissant

18. An alcohol flavored with juniper berry

Vodka 🟧Gin

Write the correct choice: gin

19. The food production on a cruise liner is

. Centralized
De-centralized.

Write the correct choice: centralized

20. In a flight kitchen cooked food is frozen in a _.

Freezer 🟧Blast Chiller

Write the correct choice: blast chiller

 21. Brandy is served in a .

Roly Poly glass 🟧Brandy Snifter

Write the correct choice: brandy snifter

22. This outlet serves food and beverage to a guest in his room.
In-room Dining All Day Dining

Write the correct choice: In-room dining

23. This type of wine is drunk chilled.

White wine Red wine

Write the correct choice: white wine

24. This beverage is mostly drunk as Shots.

Brandy 🟧 Tequila

Write the correct choice: tequila

25. This is a wine made from rice.

Sake Champagne

Write the correct choice: sake

C True/ False

1. Service offered in a restaurant is American Service. True/ False

Ans. False

2. A Bar specializes in distilled beverages. True/ False

Ans. True

3. Menus should be planned based on the culinary skills of the chefs in the
 kitchen. True/ False
Ans. True

4. Entrée is the first main course and consists of large joints of meat and
poultry. True/ False
Ans. False

5. Black coffee is usually served at the end of a meal. True/ False

Ans. True

6. After a meal, place the bill in a folder, at the right of the cover. True/ False
Ans. True

7. The dessert buffet is set up independent of the food buffet. True/ False
Ans. True

8. In a restaurant there is Silver Service. True/ False

Ans. True

9. For banquets square tables offer the largest seating capacity on a per table
basis. True/ False
Ans. False

10 . Foods, like beans, actually become more nutritious after cooking. True/ False
Ans. True

11 . Moist Heat cooking methods include baking and grilling. True/ False
Ans. False

12 .Traditionally, grilling involves cooking marinated food by subjecting it to

slow heat over a coal fire. True/ False
Ans. True
13 . Liquid like water, milk, coconut milk or stock is used as a medium to cook
the food. True/ False
Ans. True

14 . Stir Frying is done in a shallow pan. True/ False

Ans. False

15 .Fresh live seafood is a main ingredient in Cantonese cuisine. True/ False

Ans. True

16 . Japan has an indigenous form of sweets called wagashi. True/ False

Ans. True

17 . Hindus consume beef, Muslims eat pork. True/ False

Ans. False

18 . Rice is the main component in Thai food. True/ False

Ans. True

19 . Sauces enhance the flavour and taste of food. True/ False

Ans. True

20 .For a salad always use the freshest ingredients available. True/ False
Ans. True

21 . Always shred lettuce with your fingers. True/ False

Ans. True

22 . An Open Sandwich uses two slices of bread. True/ False

Ans. False

23 . Tonic water is an accompanying beverage for gin. True/False

 Ans. True

24 . On a cruise liner, all food and beverage service is included in the fare.
True/False.
Ans. False

25. In a flight kitchen food production is de-centralized. True/False.

Ans. True

D Answer in one sentence

1. What is an Outlet?
Ans. Any location where food and beverage is sold is termed as Outlet .

2. Which outlets in a hotel operate 24hours a day?

Ans. ‘All Day Dining' operates 24hours a day.

3. What types of service are provided by the Snack Bar?

Ans. ‘Silver service' is provided for meal items and ‘pre-plated service' is
provided for snacks and fast foods .

4. Define ‘Menu’?
Ans. A menu is a list of food and beverage items that are offered to a guest
by a restaurant.

5. What is a Cyclic Menu?

Ans. A cyclic menu is a series of menus planned for a particular period of
time. The menu varies for each day of the cycle. At the end of the cycle, the
menus are repeated .

6. What are the accompaniments served with cheese?

 Ans. Accompaniments such as cream cracker biscuits, olives, celery sticks,
carrot sticks etc. are served .

7. What is Café Complet?

Ans. Café Complet includes a full continental breakfast with only coffee as
a finishing beverage .

8. What is a cruet set?

Ans. Salt and pepper kept on the table are called cruet set.

9. Name the equipment which is used to keep food warm on a buffet table?
Ans. Chafing

10. Why is food cooked?

Ans. Food is cooked because as it kills harmful bacteria present in raw
foods like meat , fish , etc. when it is cooked in a high temperature and
makes the food safe for human consumption .

11. What is frying?

Ans. Frying is a method of cooking using heated oil as a cooking medium .

12. What is stock?

Ans. Stock is a favourable and nutritious liquid which is made by putting
solid foods like vegetable trimmings , meat/chicken/fish bones .

13. What is a sauce?

Ans. A sauce is a liquid food that is served as an accompaniment with
other food in order to enhance the flavour and taste of the dish, to add
colour to the dish ,aid digestibility of the food , to moisten the food and
sometimes to balance the taste of the dish .

14. Name two cold sauces?

Ans. I) mayonnaise sauce
II) Aioli Sauce .
15. HuWhat is a Simple Salad?
Ans. Simple salad consists of one ingredients and a salad dressing.

16. What does a Russian Salad consist of?

Ans. Russian salad consists of potatoes, carrots, french beans, olives, green
peas, with mayonnaise dressing .

17. Define a sandwich?

Ans. A sandwich consists of a filling in between layers of bread. It can be
termed as a snack or a fast food .

18. In a sandwich, what is the main purpose of a spread?

Ans. The main purpose of a spread is to hold the filling and the bread
together.

19. List the accompanying beverages for whisky?

Ans. Accompanying beverages are any cola, lemonade, ginger ale or soda.

20. Name two beverages which are drunk as Shots?

Ans. I) Tequila
II) vodka .

21. Define Vegan meal?

Ans. Vegan meal is a vegetarian meal that does not contain any product or
by- products of animal origin such as eggs, dairy products and honey .

22. Name any three red wines?

Ans. I) burgundy
II) merlot

23. Name any two fortified wines?

Ans. I) sherry
II) marsala .
24. List the accompaniment served with tequila?
Ans. Accompaniments served are chilled Tomato juice or orange juice .

25. What types of meal services are done on a cruise liner?

Ans. Passenger can eat in the main dining room and in the buffet
restaurants .