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Food and Beverage (F&B) Service Practice Test
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Avg score: 30% • Most missed: “Decide which of the following items require a finger bowl:”
The food and beverage service is the process of preparing, presenting, and serving food and beverages to customers. It is provided through restaurants, bars, cafeterias, canteens, food courts and other food-based hospitality businesses. Food and beverage service workers provide services that enhance an individual’s dining experience including preparing drinks, mixing ingredients to prepare food, serving customers at a table, delivering orders to the table, and managing a section of the restaurant. Food and beverage service workers are also labeled as servers, waiters/waitresses, bartenders,... Show more
Food and Beverage (F&B) Service Practice Test
Time left 00:00
25 Questions

1. State which of the following dishes is eaten raw:
2. A Chateaubriand is a:
3. Tick the line of foods which are most closely associated with Scotland:
4. The term a la carte means:
5. The main use of a waiter’s cloth is for:
6. The main accompaniments for curried chicken, apart from rice, are:
7. A Mixed Grill consists of:
8. Which of the following is the best source of Vitamin C in the daily diet:
9. Which of the following is the most junior member of the brigade:
10. Under which circumstances should a waiter write an ‘en place’ check?
11. A table d’h6te is a:
12. Food and beverage is a general term used in
13. Which of the following groups does not contain a liqueur:
14. From which of the following areas does Nuits Saint-Georges come:
15. An indication that a guest’s plate is ready to be cleared is when
16. In which line are all items farinaceous:
17. Which of the following is the correct lay-up for use with the famous French dish, bouillabaisse:
18. The person in charge of room service in a hotel is called a:
19. The term “catering” refers to:
20. Grissini is another name for:
21. The staff of the still-room are responsible for the preparation of:
22. State which of the following selections represents the ideal cheeseboard:
23. A humidor is a box in which:
24. The correct sequence of lay-out on a cafeteria counter is:
25. Which of the following groups of nuts is correct for dessert?

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