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Apprentice Food and Beverage Service Practice Test: Level 1
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Avg score: 25% Most missed: “In hotel parlance, a rate that includes one or two meals, usually breakfast and …”
Apprentice Food and Beverage Service possesses these skills: 1. Ability to use and maintain latest F&B tool & equipment and their different techniques. 2. Acquire knowledge of F&B Service operations, processes, and application of the same. 3. Ability to offer F&B Services across various outlets as per the levels of services in Various Food outlets. 4. Ability to explain different types of food and beverages being served. 5. Ability to understand the factors that influence Food and Beverage services in cafes, Quick Service restaurants, Food Courts, Multiplexes, hospitals, canteens, food... Show more
Apprentice Food and Beverage Service Practice Test: Level 1
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25 Questions

1. An example of Releve course
2. What oil is characteristically used in the cooking of South India?
3. Biotic component of environment
4. Dry martini is garnished with
5. Your bar inventory does not help you with the following:
6. Name the breakfast in description: Usually either a buffet-style, including juices, coffee, cereal, meats, cheeses, baked goods, and other various things. Much more food than the “continental breakfast”.
7. What is Chateaubriand?
8. Trancheur is responsible for
9. Which of these does the Virgin Mojito not contain?
10. Suite hotels usually feature:
11. In a small hotel, the Restaurant Manager is likely to report to the:
12. Dummy waiter refers to.
13. An example of stemware glass
14. Which of these steps is not involved in the preparation of ladyfinger?
15. Which of these is not an advantage of cleaning equipment?
16. Which food gets tossed the most?
17. Information not necessary on KOT
18. Made by distilling sugar or molasses, ______ is a sweeter liquor and is produced throughout the world.
19. In hotel parlance, a rate that includes one or two meals, usually breakfast and lunch, or a brunch.
20. Croissant is a kind of breakfast
21. The French word Legume means
22. Information not mentioned on breakfast door knob card
23. An informal mode of environmental education
24. The person who serves alcoholic beverages in a restaurant is called a:
25. Area not under Food & Beverage