Culinary Arts
8 Questions
| Attempts: 802
Manners in a restaurant and their use
Questions and Answers
- 1.
True or FalseA brigade is a group of workers assigned to a specific set of tasks.
- A.
True
- B.
False
Correct Answer
A. True -
- 2.
True or False In fine dining restaurants the maitre d' is responsible for explaining the menu to guests.
- A.
True
- B.
False
Correct Answer
B. False -
- 3.
True or FalseThe sous-chef is also known as the second chef.
- A.
True
- B.
False
Correct Answer
A. True -
- 4.
True or False The roundsman is a roving chef who may fill in for absent chefs.
- A.
True
- B.
False
Correct Answer
A. True -
- 5.
The pastry chef, makes pastry and other desserts, and is also known as the patissier.
- A.
True
- B.
False
Correct Answer
A. True -
- 6.
True or FalseGuests are led to their table to help control traffic flow in a restaurant.
- A.
True
- B.
False
Correct Answer
A. True -
- 7.
True or FalseOne way to minimize customers not showing up or being late for a reservation is to give the table away if a customer is more than 5 minutes late.
- A.
True
- B.
False
Correct Answer
B. False -
- 8.
True or FalseA fixed seating plan allows the wait staff to take their planned breaks.
- A.
True
- B.
False
Correct Answer
B. False -
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Current Version
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Feb 25, 2019Quiz Edited by
ProProfs Editorial Team -
Oct 05, 2009Quiz Created by
Joannschueler
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