| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 5 | |
Which is not a type of buffet service? |
| | A) | Self-service |
| | B) | Family service |
| | C) | Staff-service |
| | D) | Mixed service |
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| 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 |
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| 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 |
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| 8 | |
Which is not a type of tableware? |
| | A) | Salad plate |
| | B) | Soup spoon |
| | C) | Soup cup |
| | D) | Soup Bowl |
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| 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 |
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| 10 | |
What is not typically used for a sculpted centerpiece? |
| | A) | Ice |
| | B) | Butter |
| | C) | Beeswax |
| | D) | Gelatin |
