[go: up one dir, main page]
Scribd
Upload
333 views7 pages

FNB MCQ Questions

The document contains a series of multiple-choice questions related to food and beverage service, covering topics such as menu types, beverage classifications, service styles, and hygiene practices. Each question is designed to test knowledge relevant to the restaurant industry. Answers are to be filled in for each question.

Uploaded by

htooahant52
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
333 views7 pages

FNB MCQ Questions

The document contains a series of multiple-choice questions related to food and beverage service, covering topics such as menu types, beverage classifications, service styles, and hygiene practices. Each question is designed to test knowledge relevant to the restaurant industry. Answers are to be filled in for each question.

Uploaded by

htooahant52
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 7

Food & Beverage (F&B) - Multiple

Choice Questions
1. 1. What does “à la carte” mean in a restaurant?

 A. A menu with only drinks


 B. A menu with fixed price and multiple courses
 C. A menu where each item is priced separately
 D. A buffet-style service

Answer: ___________

2. 2. Which of the following is a non-alcoholic beverage?

 A. Martini
 B. Whiskey
 C. Lemonade
 D. Beer

Answer: ___________

3. 3. What is the correct order of service in fine dining?

 A. Drinks, Appetizer, Main Course, Dessert


 B. Dessert, Main Course, Appetizer, Drinks
 C. Appetizer, Drinks, Main Course, Dessert
 D. Main Course, Appetizer, Dessert, Drinks

Answer: ___________

4. 4. Which glass is used to serve red wine?

 A. Tall narrow flute


 B. Short tumbler
 C. Large round bowl glass
 D. Small shot glass

Answer: ___________

5. 5. What is “mise-en-place”?
 A. A dessert
 B. Preparing the bill
 C. Table setting and preparation before service
 D. Customer greeting style

Answer: ___________

6. 6. Which service style involves guests serving themselves from a variety of dishes?

 A. Silver Service
 B. Table d’hôte
 C. Buffet
 D. À la carte

Answer: ___________

7. 7. What is the role of a sommelier?

 A. Head waiter
 B. Wine specialist
 C. Dessert chef
 D. Cashier

Answer: ___________

8. 8. What is the main ingredient in a Bloody Mary?

 A. Vodka
 B. Rum
 C. Whiskey
 D. Gin

Answer: ___________

9. 9. What is a Table d’hôte menu?

 A. A drinks-only menu
 B. A set menu at a fixed price
 C. A buffet menu
 D. A menu with wine only

Answer: ___________
10. 10. Which one is a hot beverage?

 A. Lemonade
 B. Coffee
 C. Soda
 D. Iced Tea

Answer: ___________

11. 11. What is the ideal storage temperature for red wine?

 A. 2°C
 B. 5°C
 C. 12-18°C
 D. 25°C

Answer: ___________

12. 12. Who is responsible for food preparation in a restaurant?

 A. Waiter
 B. Chef
 C. Cashier
 D. Host

Answer: ___________

13. 13. Which of these is a type of table service?

 A. Drive-through
 B. Russian Service
 C. Online ordering
 D. Retail Service

Answer: ___________

14. 14. In which service style is food plated in the kitchen and served directly to the guest?

 A. Silver Service
 B. French Service
 C. American Service
 D. Gueridon Service
Answer: ___________

15. 15. Which of the following is NOT a part of cutlery?

 A. Fork
 B. Knife
 C. Spoon
 D. Plate

Answer: ___________

16. 16. Why is hygiene important in F&B service?

 A. For style
 B. To save costs
 C. To prevent foodborne illness
 D. To attract staff

Answer: ___________

17. 17. What does HACCP stand for?

 A. Health and Culinary Control Plan


 B. Hazard Analysis and Critical Control Points
 C. Hospitality and Catering Care Program
 D. High Authority Culinary Code

Answer: ___________

18. 18. Which beverage typically contains caffeine?

 A. Orange Juice
 B. Water
 C. Coffee
 D. Milk

Answer: ___________

19. 19. Who greets and seats guests in a restaurant?

 A. Busboy
 B. Host/Hostess
 C. Sous Chef
 D. Bartender

Answer: ___________

20. 20. Which of the following is a fermented beverage?

 A. Tea
 B. Coffee
 C. Beer
 D. Juice

Answer: ___________

21. 21. Which part of a place setting is used to the right of the dinner plate?

 A. Salad fork
 B. Dessert spoon
 C. Water glass
 D. Dinner knife

Answer: ___________

22. 22. How should wine be served to a guest?

 A. In a teacup
 B. With the label facing down
 C. With the label facing the guest
 D. From the bottle neck only

Answer: ___________

23. 23. What is a standard portion of wine for service?

 A. 100 ml
 B. 150 ml
 C. 250 ml
 D. 500 ml

Answer: ___________

24. 24. What is the function of a POS system?

 A. Cooking food
 B. Taking reservations
 C. Processing sales
 D. Cleaning tables

Answer: ___________

25. 25. Which of these is a back-of-house position?

 A. Waiter
 B. Busboy
 C. Chef
 D. Host

Answer: ___________

26. 26. What does the term ‘aperitif’ refer to?

 A. A dessert
 B. A main dish
 C. A pre-meal drink
 D. A late-night snack

Answer: ___________

27. 27. How do you handle a guest complaint?

 A. Ignore it
 B. Argue
 C. Listen and resolve politely
 D. Tell them to leave

Answer: ___________

28. 28. Which cutlery is used for soup?

 A. Fork
 B. Teaspoon
 C. Soup spoon
 D. Butter knife

Answer: ___________

29. 29. What is the purpose of napkin folding?


 A. To clean the table
 B. Decoration and hygiene
 C. For fun
 D. To wrap food

Answer: ___________

30. 30. In buffet service, who serves the food?

 A. Guest
 B. Waiter
 C. Chef
 D. Manager

Answer: ___________

You might also like