FOOD AND BEVERAGE ASSESSMENT – TEST 3

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

Student’s Name: Alish Pal

Batch Code: I5 Centre: Rajouri Garden

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 up to 2 hours to submit the Assignments

A Fill in the blanks

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

2. The Prix-Fixe 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. Counter 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 flavored with fruits.
8. Grand Sandwich is considered to be the heaviest breakfast.
9. After lunch and dinner coffee is served in an espresso cup.
10. In Spit Roasting, the marinated food to be cooked is put onto a spit.
11. Blanching is a combination of boiling and steaming.
12. The traditional food of Japan is based on rice with miso soup.
13. Coconut oil is common in the south India since it imparts a
fragrant nutty aroma.
14. Marmite & Vegemite 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:

2. In this menu, items are individually priced and cooked to order.
Plat du jour A la carte

Write the correct choice:

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

Steak Fillet
Write the correct choice:

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

Entree Relive

Write the correct choice:

5. This is the lightest breakfast.

American Breakfast Continental Breakfast

Write the correct choice:

6. A function booking is taken on a .

Banquet Order Proforma Banquet Order Ticket

Write the correct choice:

7. A service tray is called a .

Platter Salver
Write the correct choice:
 8. Another name for a milk jug.
Pitcher Creamer

Write the correct choice:

9.It is a Moist Heat cooking method.

Baking Steaming

Write the correct choice:

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

Fujian cuisine Cantonese cuisine

Write the correct choice:

11.One popular Indian spice mix

Garam masala Hara dhania

Write the correct choice:

12. A basic sauce is also called a _.

mother sauce hollandaise sauce

Write the correct choice:

13. Another name for White Sauce

Béchamel sauce Espagnole sauce

Write the correct choice:

14. A garlic flavored mayonnaise sauce.

Tartare Sauce Aioli Sauce

Write the correct choice:

15. Dressing used for Russian Salad

 Vinaigrette Dressing Mayonnaise Dressing
Write the correct choice:

16. It is an Indian version of a sandwich.

Vada Pav Burger

Write the correct choice:

17. A variety of bread served for breakfast.

Croissant Black forest Pastry

Write the correct choice:

18. An alcohol flavored with juniper berry

Vodka Gin

Write the correct choice:

19. The food production on a cruise liner is .

Centralized De-centralized.

Write the correct choice:

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

Freezer Blast Chiller

Write the correct choice:

21. Brandy is served in a .

Roly Poly glass Brandy Snifter

Write the correct choice:

22. This outlet serves food and beverage to a guest in his room.
In-room Dining All Day Dining
Write the correct choice:

23. This type of wine is drunk chilled.

White wine Red wine

Write the correct choice:

24. This beverage is mostly drunk as Shots.

Brandy Tequila

Write the correct choice:

25. This is a wine made from rice.

Sake Champagne

Write the correct choice:

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. False

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. True

10. Foods, like beans, 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. True

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 flavor 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. False

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. True

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

Ans. False

D Answer in one sentence

1. What is an Outlet?
 Ans. An outlet can refer to different things depending on the context. It could
be an electrical outlet where you plug in your devices, like a phone charger or
a lamp. It could also refer to a retail store where products are sold, like a
clothing outlet or a factory outlet. So, it really depends on what you are
referring to specifically.

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

Ans. In a hotel, there are typically outlets in the guest rooms that operate 24
hours a day. These outlets are designed for guests to plugin and use their
electronic devices or appliances at any time. However, it is important to note
that not all outlets in a hotel may be accessible24/7. Some common areas like
lobbies or business centers may have outlets available for use, but their
availability may vary depending on the hotel's policies. It's always a good idea
to check with the hotel staff for specific information about outlet availability
in different areas of the hotel.

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

Ans. The Snack Bar typically offers a variety of quick and convenient food and
beverage options. You can expect to find grab-and-go snacks like sandwiches,
salads, chips, and pastries. They often have a selection of drinks, including
sodas, water, juices, and sometimes even specialty coffee or tea. It is a great
place to grab a bite or quench your thirst when you are looking for a quick
snack or refreshment.

4. Define ‘Menu’?
Ans. A 'menu' is a list or board that displays the available food and drink
options at a restaurant, café, or other dining establishment. It typically
includes a variety of dishes, beverages, and sometimes desserts, along with
their respective prices. The menu helps customers make informed choices
about what they would like to order. Some menus may also provide
additional information such as dietary restrictions, ingredients, or special
promotions. It is always exciting to explore a menu and discover new dishes
to try!

5. What is a Cyclic Menu?

Ans. A cyclic menu is a type of menu that follows a specific rotation or cycle
of dishes over a set period, such as a week or a month. It is often used in
institutions like schools, hospitals, or cafeterias where a consistent and
predictable meal plan is needed. The menu repeats in a cycle, ensuring that a
 variety of dishes are offered to meet nutritional requirements and cater to
different preferences. Cyclic menus can help with meal planning, inventory
management, and ensuring a balanced diet for the individuals being served. It
is a practical approach to providing meals in certain settings.

6. What are the accompaniments served with cheese?

Ans. When it comes to serving cheese, there are a variety of accompaniments
that can enhance the flavors and textures. Some popular choices include
crackers, bread, fresh or dried fruits, nuts, honey, jams, and chutneys. These
accompaniments provide a balance of flavors and textures that complement
the cheese. For example, the sweetness of fruits can contrast with the savory
notes of cheese, while the crunch of crackers or bread can provide a nice
texture. It is all about finding combinations that you enjoy and that bring out
the best in the cheese.

7. What is Café Complet?

Ans. Café Complet is a term used in French to refer to a complete or
full coffee. It typically consists of a cup of coffee served with a variety of
accompaniments such as milk or cream, sugar, and sometimes a small pastry
or biscuit on the side. It is a delightful way to enjoy a satisfying cup of coffee
along with a little something extra.

8. What is a cruet set?

Ans. A cruet set is a collection of small containers or bottles used forholding
and dispensing condiments, such as oil, vinegar, salt, and pepper. It typically
includes separate compartments or bottles for each condiment, often
arranged in a decorative holder or tray. Cruet sets are commonly used on
dining tables or in kitchens to provide easy access to these essential
seasonings during meals. They can add a touch of elegance and convenience
to your dining experience.

9. Name the equipment which is used to keep food warm on a buffet table?
Ans. To keep food warm on a buffet table, a common piece of equipment
used is a chafing dish. A chafing dish consists of a metal frame, a water pan, a
food pan, and a heat source, such as a steno fuel canister. The water pan is
filled with hot water, which helps to evenly distribute heat and keep the food
warm. The food pan is then placed on top of the water pan, and the heat
source is lit to maintain a consistent temperature. Chafing dishes are often
used in catering or buffet settings to ensure that the food remains at a safe
 and appetizing temperature for guests.

10. Why is food cooked?

Ans. Food is cooked for several reasons. Firstly, cooking helps to make food
safe to eat by killing harmful bacteria and parasites that may be present. It
also helps to break down certain components of food, making it easier to
digest and absorb nutrients. Additionally, cooking can enhance the flavors
and textures of food, making it more enjoy able to eat. Different cooking
methods can bring out different flavors and create a variety of culinary
experiences. Cooking can also transform the appearance of food, making it
visually appealing. Overall, cooking is an essential process that not only
makes food safe, but also enhances its taste, texture, and overall appeal.

11. What is frying?

Ans. Frying is a cooking method where food is cooked in hot oil or fat. It
involves submerging the food into the oil or fat, which creates a crispy and
golden exterior while cooking the inside. Frying can be done in a pan on the
stovetop or using a deep fryer. It is a popular technique for cooking various
foods like French fries, chicken, fish, and even vegetables. The high heat of
the oil or fat helps to cook the food quickly and gives it a deliciously crispy
texture.

12. What is stock?

Ans. Stock is a flavorful liquid that is made by simmering bones, vegetables,
herbs, and spices in water. It is commonly used as a base for soups, sauces,
and other dishes to add depth and richness of flavor. The process of making
stock involves slowly cooking the ingredients over a long period of time,
allowing the flavors to meld together and create a savory broth. The resulting
liquid is strained and can be stored for later use. Stocks can be made with
different types of bones, such as chicken, beef, or vegetable, and can be
customized with various aromatics and seasonings. It's a fundamental
ingredient in many culinary preparations and adds a wonderful taste to
dishes.

13. What is a sauce?

Ans. A sauce is a flavorful liquid or semi-solid condiment that is used to
enhance the taste and texture of a dish. It is typically made by combining
various ingredients such as herbs, spices, vegetables, fruits, and liquids like
broth, wine, or cream. Sauces can be thick or thin, hot, or cold, and can range
 from savory to sweet. They can be used to complement and elevate the
flavors of different foods, such as meats, pasta, vegetables, and desserts.
Some popular examples of sauces include tomato sauce, béchamel sauce,
hollandaise sauce, and chocolate sauce. The possibilities are endless when it
comes to creating delicious sauces to enhance your favorite dishes.

14. Name two cold sauces?

Ans. Mayonnaise is a creamy sauce made with eggs, oil, and vinegar or lemon
juice. It is commonly used as a spread or dressing for sandwiches, salads, and
dips. Vinaigrette is a tangy sauce made with oil, vinegar, and seasonings like
herbs, mustard, or honey. It is often used as a dressing for salads or as a
marinade for vegetables and meats. These cold sauces can add a burst of
flavor to your dishes.

15. What is a Simple Salad?

Ans. A simple salad is a light and refreshing dish made with a few basic
ingredients. It typically includes a variety of fresh vegetables, such as lettuce,
tomatoes, cucumbers, and carrots. You can also add other ingredients like
cheese, nuts, or fruits for added flavor and texture.

16. What does a Russian Salad consist of?

Ans. A Russian salad, also known as Olivier salad, is a classic dish that typically
consists of boiled potatoes, carrots, and peas, mixed with diced pickles,
onions, and sometimes cooked chicken or ham. The ingredients are usually
dressed with mayonnaise, and some variations may include hard-boiled eggs
or fresh herbs.

17. Define a sandwich?

Ans. A sandwich is a type of food that consists of two or more slices of bread
with various fillings in between. It is a versatile and portable meal option that
can be customized to suit different tastes and preferences. The fillings can
include ingredients like meats, cheeses, vegetables, spreads, and condiments.

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

Ans. The main purpose of a spread in a sandwich is to add flavor, moisture,
and sometimes a creamy or tangy texture. Spreads can enhance the overall
taste of the sandwich and help to bind the ingredients together. They can also
provide a layer of protection for the bread, preventing it from becoming
soggy if the sandwich contains moist ingredients. Common spreads include
 mayonnaise, mustard, ketchup, hummus, pesto, or even butter. They can be
spread directly on the bread or used as a layer between other fillings. The
choice of spread can greatly impact the taste and enjoyment of the sandwich.

19. List the accompanying beverages for whisky?

Ans. When it comes to accompanying beverages for whisky, there are a few
popular choices. Some people enjoy sipping whisky neat, which means
drinking it without any mixers or additional beverages. Others prefer to have
it on the rocks, which means serving it over ice. If you are looking for a drink
to have alongside whisky, you could consider pairing it with water, as it can
help to enhance the flavors. Additionally, some people enjoy whisky with a
splash of soda, like ginger ale or cola, to create a refreshing and flavorful
combination.

20. Name two beverages which are drunk as Shots?

Ans. Two popular beverages that are often enjoyed as shots are tequila and
vodka. Tequila shots are often accompanied by a lick of salt, followed by a
shot of tequila, and finished with a bite into a lime. Vodka shots are typically
taken straight, without any additional rituals. Both can be quite strong, so it's
important to drink responsibly and in moderation.

21. Define Vegan meal?

Ans. A vegan meal is a meal that does not include any animal products or by-
products. It is entirely plant-based, consisting of fruits, vegetables, grains,
legumes, nuts, and seeds. Vegan meals are free from meat, poultry, seafood,
dairy, eggs, and honey.

22. Name any three red wines?

Ans. Three popular red wines are Cabernet Sauvignon, Merlot, and Pinot
Noir. Each of these wines has its own unique characteristics and flavors.
Cabernet Sauvignon is known for its boldness and rich flavors, while Merlot is
often described as smooth and velvety. Pinot Noir is lighter in body and can
have fruity and earthy notes.

23. Name any two fortified wines?

Ans. Two examples of fortified wines are Port and Sherry.

24. List the accompaniment served with tequila?

 Ans. When it comes to enjoying tequila, there are a few traditional
accompaniments that are often served alongside. One popular choice is a
slice of lime, which is typically taken right after a tequila shot to balance out
the flavors. Another common accompaniment is salt. Some people like to lick
a bit of salt before taking a shot of tequila to enhance the taste. Finally, you
may also come across a traditional Mexican drink called "sangria," which is
often served alongside tequila. Sangria is a spicy and tangy fruit-based drink
that is sipped in between tequila shots to cleanse the palate. These
accompaniments can add an extra element of enjoyment to your tequila
experience.

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

Ans. On a cruise liner, there are typically several types of meal services
available to cater to different preferences and dining experiences. Some
common meal services on a cruise include: -
1. Main Dining Room: The main dining room is usually the largest dining
venue on the ship, offering a formal dining experience with multiple-
course meals. Passengers can enjoy a variety of dishes from a menu,
and the service is typically included in the cruise fare.
2. Buffet: Cruise ships often have buffet-style restaurants were
passengers can serve themselves from a wide selection of dishes.
Buffets are usually available for breakfast, lunch, and dinner, offering a
more casual and flexible dining option.
3. Specialty Restaurants: Many cruise ships have specialty restaurants
that require an additional fee. These restaurants offer a more intimate
and upscale dining experience, often featuring cuisines such as Italian,
Asian, steakhouse, or seafood. Reservations are usually recommended
for these venues.
4. Room Service: Cruise ships often offer room service, allowing
passengers to order meals, snacks, and beverages to be delivered to
their cabins. It is a convenient option for enjoying a meal in the comfort
of your own room.