FOR PRELIM EXAM REVIEWER

FBS2
Pls review the following. . . .
Identification:
1. Gueridon Service - preparation, cooking or partial cooking of menu items in view
of the customer.
2. Gueridon Trolley - typically has a gas burner with a chafing dish for cooking or
heating food.
3. Vinaigrette - salad dressing (French dressing). It is a mixture of oil, vinegar, salt
and pepper
4. Sauce - cookery to describe a wide range of flavoured liquids that are served as
part of the meal, or dish.
5. Accompaniments - complementary additions to the main ingredient of a meal.
6. Portions - controlling the size or quantity of menu items to be served to each
customer.
7. Flambe - style of cooking which alcohol is added to a hot pan to create a burst of
flames.
8. Filleting - is to remove the edible flesh from the inedible parts including scales,
bones, organs etc.
9. halal - dietary law derived from Islamic teachings, meaning “lawful or permitted.”
10. kosher - means fit or proper. Kosher food is any food fit for consumption by
Jewish people.
diff types of trolley - Flambe, Hot Carving, Hors D"Oeuvres, Dessert, Liqoeur
Trolleys.
11. LACTO - VEGETARIANS: In classifying vegetarians, this refers to people
don’t eat meat, poultry or fish. They don’t eat eggs but they eat dairy products.
12. VEGAN: This refers to people or anyone who doesn’t eat meat, poultry, fish,
eggs or dairy products and gelatine.
13. PESCATARIANS: People who don’t eat meat, poultry or animal flesh but do
eat.
13.2 KOSHER Jewish customers may wish to eat good food – meaning food that is
deemed by them to be “proper‟ according to Biblical beliefs and laws.
14. HALAL: Muslims eat good food meaning - that is, food which is allowed or
lawful for them.
15. HOT CARVING TROLLEYS: These is a kind of trolley primarily are used to
keep cooked meat warm and to provide sufficient space for meat to be carved and
plated
16. FLAMBE TROLLEYS: is a kind of trolleys primarily used to cook food items,
commonly using a flambé or sauté process.
17. CARVING FORK: is a kind of fork that has two prongs and a long handle. It is
used to secure the meat when carving. It is also used for lifting and turning meats so
it must be strong enough to carry heavy loads.
18. In carving, STEEL is used to maintain the cutting edge of a knife, and this is an
essential part of your knife kit.
19. LIQUEUR TROLLEYS: is a trolley that are used to prepare and display a
range of beverages either to be served during the meal, such as wine, or at the end of
a meal. This can include specialty coffees, cognacs and ports.
20. HORS D"OEUVRES TROLLEYS: these trolleys are required to cook
assemble or display small items or entrees preceding main meals.

1. These are many advantages for an organization to offer an element of gueridon

service, except for one.
a. Increases interaction with the customer
b. Provides higher level of entertainment
c. Reduces space that can be used for more tables and chairs
d. Involves customer

2. These are the disadvantages of gueridon service, except for one

a. While there are many advantages of gueridon service, it also brings its own unique
challenges
b. Need for specialist equipment Staff need to be highly skilled Highly labor
intensive
c. Increased safety risk as cooking is conducted in the dining environment, close to
the customer
d. Allows customers to “experience‟ the cooking process

3. Appetizers are menu items offered for guests to eat prior to their main course.
They may be also known as “entrees‟ and may include, except for one.
a. Bisque
b. Hors d’ oeuvres
c. Canapes
d. Antipasto

4. Soups may be classic or contemporary, may be served hot or cold and can reflect
ethnic flavors from many countries. Options include, except for one.
a. Clear soups
b. Broths
c. Savories
d. Purées

5. Salads can be served in simple form such as a “green salad‟ containing a limited
amount of traditional cold items such as lettuce, tomato, cucumber with a simple
dressing or may be more intensive including a variety of, except for one
a. Hot or cold meat
b. Any form of Syrups
c. Raw or cooked vegetables
d. Hot or cold dressings

6.Poultry includes whole birds or cuts and includes, except for one.
a. Turkey
b. Squab
c. Pheasant
d. Veal

7. Seafood includes the following, except for one.

a. Shellfish
b. Fillets
c. Mollusks
d. Crustaceans

8.Fish can include, except for one.

a. Flat
b. Round
c. Oily
d. Shell

9. The following are vegetables, except for one.

a. Rosemary
b. Artichoke
c. Beets
d. Brussels sprout

10. Common accompaniments may include, except for one.

a. Fries
b. Salsa
c. Vegetables
d. Shallots

11. Common garnishes may include:

a. Lemon wedges
b. Salad
c. Herbs including parsley, rosemary, dill, basil Carrot twirls
d. Vegetable juliennes Croutons

12. In some cases, an item that is a “standard‟ in an establishment may be regarded

as “specialist”. Other food items that could be seen as “specialist‟ could include,
except for one.
a. Offal
b. Aromatics, flavorings, spices, spice mixes and herbs
c. Seeds and nuts
d. Souffle

13. Hard Grating Cheese, except for one.

a. Parmesan
b. Pecorino
c. Romano
d. Blue vein

14. Eye cheese, except for one

a. Romano
b. Edam
c. Gouda
d. Havarti

15. The common spirit/liqueur mixed in Jamaican coffee.

a. Cointreau
b. Tia Maria
c. Amaretto
d. Galliano

16. The common spirit/liqueur mixed in café Royale

a. Brandy/cognac
b. Calvados
c. Scoth whisky
d. Rum

17. In some cases, customers may wish to have a spirit or liqueur at the end of a
meal or to accompany a dessert, except for one.
a. Cognac
b. Calvados
c. Whiskey
d. Port

18. Four basics options in making recommendation, except for one.

a. Recommend what it is you like
b. Recommend what is popular
c. Ask some questions first to determine whether they are after a big meal or a snack
d. Giving customers time to make decision

19. Promoting pre-dinner drinks can, except for one.

a. Add extra gratuities or TIPS
b. Generate extra revenue
c. Meet customer need for a drink to quench their thirst – or simply to have
something in front of them, in their hand etc.
d. Provide a social lubricant for events or parties.

20. Keys in making recommendations are, except for one.

a. Ensuring information is honest and truthful
b. Ensuring customers do not get the impression you are rushing your delivering of
this information
c. Ensuring guests don’t feel they are imposing on you by asking these questions
d. Ensuring use of menus, wine lists, drink lists

21. A golden rule for any establishment should be:

a. “a big portion for a fair price‟.
b. “a fair portion for a big price‟.
c. “a fair portion for a fair price‟.
d. “a big portion for a low price‟

22. It describes to cut food into uneven bits by using short, sharp blows (food may be
chopped fine, medium or coarse).
a. Slice
b. Chop
c. Dice
d. Shred

23. This refers to squash into fine, medium or coarse particles, often by using the
side of the knife.
a. Slice
b. Chop
c. Shred
d. Crush

24. This refers to the samples of food items used in shredding.

a. Lettuce/cabbage
b. Onions
c. Bread
d. Garlic

25. Dietary needs can be seen to include any situation where the customer/guest has
mentioned that they have special needs in relation to, except for one.
a. Allergies
b. Taste-type of food
c. Medications
d. Health-related conditions

26. Low-fat meals require meat that are, except for one.
a. Trimmed and fat-free
b. Low fat dairy products
c. Low fat-ingredients such as margarine
d. Low sugar from dishes

27. Diabetic meals should be low in fat and sugar, and conform to the portion-
controlled size required by the customer, except for one.
a. Fresh foods
b. Low-fat fish
c. Grounded animal meat
d. Steam and grilled meat/fish

28. There are a number of pieces of carving equipment that must be present
including, except for one.
a. Knives
b. Big fork
c. Copper pan
d. Steel

29. Common equipment used in the serving of cheese includes, except for one.
a. Display plates
b. Knives or scissors
c. Covers to protect cheese
d. Cheese knives

30. The items that are to be displayed on the trolley must be taken into consideration.
Hot item must remain hot, cold items must remain cold and all items should not be
kept in the Food Temperature danger zone,
a. between 4 and 60 degrees Celsius
b. between 4 and 50 degrees Celsius
c. between 4 and 40 degrees Celsius
d. between 4 and 30 degrees Celsius

FOR MIDTERM EXAM REVIEWER

FOOD AND BEVERAGE MANAGEMENT AND OPERATION
Identification:
1. VINAIGRETTE - Is a mixture of oil, vinegar, salt, and pepper. Also known
as a French dressing
2. SALAD - are usually served with a dressing to combine the ingredients, to
add flavor and to lubricate
3. GREEN SALAD - is composed of any green salad vegetables (lettuce, cos
lettuce, chicory, Belgian endive, watercress, mustard and cress, young
spinach leaves)
4. SPIT ROASTING – In which food is cooked in an oven or while rotating
on a spit.
5. JUS DE ROTI – juice of the roast, sauce served with roast if thicken its
called “JUS LIE”
6. SAUTE – comes from the French word sauter
7. SAUTEING – Food is tossed in a small amount of hot fat over high heat
8. SAUTER- which means to jump
9. FILLET - is to remove the edible flesh from the inedible parts including
scales, bones, organs, etc.
10. PORTION MANAGEMENT – controlling the size or
quantity of fish to be served to each customer
11. CAESAR SALAD - This salad comprises romaine lettuce and croutons
dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire
sauce, garlic and black pepper. This salad is commonly prepared table side
12. S
WEETS - served after the main course this is also called dessert
13. SHAKEN - The ingredients are placed into a cocktail
shaker, shaken and then strained into a glass
14. BUILT - simply mixed in the glass in which they will be
served.
15. STIRRED - The ingredients are placed into a mixing glass
[ CALLED A “ BAR GLASS and stirred together.
16. POUSSE CAFÉS – Layered built in a glass, they served in a
liqueur glass and also known as.
17. F
ORTIFIED - are base wines which are strengthened or “fortifield” by the
addition of grape spirit or brandy
18. VERMOUTH - White wine that has been infused with various
herbs, spices, flowers, fruits etc
19. COGNA
C - Made in the cognac region of france
20. DON’T HAVE TO ADD SUGAR – Liqueur
coffees
21. LAMB – Carving boneless roast like.
22. VINAIGRETTE - Is a mixture of oil, vinegar, salt, and pepper. Also
known as a French dressing
23. RUSSIAN SERVICE –
serving joint meat, poultry, game and fish, gueridon service was originally known
as.
24. TH
REE-MINUTE CHECK - It involves approaching the table approximately 3
 minute after the last meal was placed on the table and making an enquiry
along the lines of “ is everything to your satisfaction” or how are your meals?
25. GU
ERIDON – a piece of furniture that was found in French homes similar to a
sideboard.
26. OP
EN KITCHEN – replacement for gueridon service
Multiple choice:
A. When carving meat ensure that it is done in a manner that minimizes
wastage except for one.
a. Carve thinner cuts of meat
b. Presentation and consistency of portion size
c. Use correct carving techniques
d. Do not just chop at the meat
B. Once the meat is cut place it on the appropriate plate or tray. Remember that
meat is normally placed at:
a. “12 o-clock‟ on a plate
b. “5 o-clock‟ on a plate
c. “6 o-clock‟ on a plate
d. “3 o-clock‟ on a plate
C. Stand time allows the meat to finish cooking. The recommended stand
time is:
a. 5 to 10 minutes
b. 10 to 15 minutes
c. 10 to 20 minutes
d. 20 to 30 minutes
D. Ensuring that all items to sauté are on the gueridon, along with
appropriate equipment, there is a range of items that need to be
arranged except for one:
a. Olive oil or clarified butter
b. Soup – to match with the sauteed item
c. Protein – item to be cooked using this process
d. Sauce – to complement the item
E. A piece of fish cut slantwise from the fillet of a large, round, flat fish such as
barramundi.
a. Dame
b. Troncon
c. Supreme
d. Fillet
F. A fillet of fish cut into strips approximately 8 cm long by 1 cm wide,
crumbed and deep fried.
a. Fillet
 b. Supreme
c. Paupiette
d. Goujon and Goujonette

G. The basic features of a good salad are the following except for one:
a. Dressed, sliced, peeled
b. All ingredients must be fresh and of good quality
c. The salad must be attractive and appetizing in appearance
d. All ingredients should be chosen and mixed so that flavors are
compatible
H. This salad is composed of any green salad vegetables (such as lettuce, Cos
lettuce, chicory, Belgian endive, watercress, mustard and cress, young
spinach leaves).
a. Cucumber salad
b. Green salad
c. Caesar salad
d. Tomato salad
I. As there may be a large selection of cheeses and accompaniments on
offer to customers, staff must be able to describe different cheeses except
for one.
a. Types of cheese
b. Flavors
c. Brands
d. Textures
J. To cut a wedge of cheese from a wheel, use a large knife dipped in:
a. A flame and wipe
b. Hot water and wipe
c. Cold water and wipe
d. Oil and wipe
K. For serving, while cheese knives are suitable to serve hard cheeses. A
butter knife can be used for:
a. Melted cheeses
b. Soft cheeses
c. Round cheeses
d. Marinated cheeses
L. There is a wide range of preparation; cooking or service methods may be
used. Some are suitable for service at the table including:
a. Slicing of cakes and flans
b. Serving of muffins and individual pies
c. Scooping of ice-cream
d. Tasting before serving
M. Flambé steps are the following except for one:
a. Preparing items for inclusion
 b. Turning on heat source to heat copper pan
c. Placing butter and sugar in the pan
d. Lighting of bombes

N. Common items used in the serving of table side desserts includes the
following except for one.
a. Vegetables – as an accompanying item
b. Butter – used to cook items
c. Sugar – which becomes caramel upon cooking
d. Spirits and liqueurs – to add to flambé
O. Examples of shaken cocktails include, except for one.
a. Between the sheets
b. Brandy Alexander
c. Dry Martini
d. Golden Dream
P. Examples of built -in cocktails include, except for one.
a. Margarita
b. Harvey Wall banger
c. Singapore Sling
d. Rusty nail
Q. Examples of layered drinks include, except for one.
a. B52
b. Oil slick
c. Traffic lights
d. Mojito
R. Fortified wines are served as an after-dinner drinks, this includes, except for
one.
a. Sherry wine
b. Port wine
c. Muscat
d. Tokay
S. The standard industry size serve for a fortified wine is .
a. 45 ml
b. 30ml
c. 60ml
d. 15ml
T. Served as an aperitif/pre-dinner drink, sherries are available in, except for one.
a. Dry – which is often kept under refrigeration and served chilled
b. Medium
c. Sweet
d. Very sweet
U. When drinking cognac, one has to follow the step, except for one.
a. a nip is poured into a balloon glass of moderate size,
 b. an ice is put in the glass,
c. the hand is cupped around the balloon glass,
d. and gently swirled, warming it and releasing its bouquet.

V. Sage and onion stuffing, apple sauce and gravy are the common
accompaniments for:
a. Roast lamb
b. Roast mutton
c. Roast pork
d. Roast beef
W. Common accompaniments to fish and other seafood items include,
except for one.
a. Lemon wedges or slices
b. Tartare sauce
c. Chili sauce
d. Mint sauce
X. Vinaigrette mixture as a general rule of thumb, the recommended ratio of
oil to vinegar is:
a. 2 parts oil to 1 part vinegar.
b. 1 parts oil to 1 part vinegar.
c. 1 parts oil to 2 parts vinegar.
d. 2 parts oil to 2 parts vinegar.
Y. Cheeses are normally served with, except for one.
a. Nuts
b. Dried fruit
c. Fresh fruit
d. Salad
Z. Seafood is normally served with, except for one.
a. Rice
b. Potatoes - normally French fries
c. Bread sticks
d. Salad
AA. When placing a dish in front of the guest, make sure the dish is
placed down so the main item on the dish, whether the steak, the slices of
meat, the piece of fish, the chicken breast, is closest to the guest at:
a. 4 o’clock - 8 o’clock position
b. 6 o’clock – 8 o’clock position
c. 2 o’clock – 8 o’clock position
d. 12 o’clock – 8 o’clock position
BB. Don’t treat these guests as “complainers‟, but view the situation as an
opportunity to turn a problem into a positive service experience: listen to
their complaint, apologize and act quickly to fix the problem. Problems
may include, except for one.
 a. The steak is tough
b. The meal is cold or not cooked as ordered
c. The staff is not in focus
d. Special requests have not been met.

CC. In many cases there are unused items that can be reused. These include
except for one.
a. Sugar, salt and pepper packets
b. Used Straw
c. Napkins
d. Sealed condiment

DD. At the end of the shift, specific and regular tasks may be required.
These pieces of gueridon equipment and items may need to be, except for
one.
a. Cleaned and left out ready for the next shift
b. Cleaned and stored away ready for use some time in the future
c. Turning off specified electrical items – or adjusting them in-line with
house requirements.
d. Leaving trash bin from the vicinity

Finals
Silver Service - It is a technique of transferring food from a service dish to
the guest plate from the left.