304 MULTIPLE-CHOICE gUESTIONS These multiple-choice questions are designed to show how examinations are being set by the various examining bodies. You have to choose which of the four answers listed is the correct one and mark it with a tick. The answer you tick will show your knowledge of the subject rather than your ability to write an account of it, as you have had to do in the questions at the end of each chapter. 1. The person in charge of room service in an hotel is called a: (a) demi-chef de rang (b) chef d'etages ( c) chef de rang (d) station head waiter 2. The person who serves alcoholic beverages in a restaurant is called a: (a) commise de rang (b) trancheur (c) sommelier (d) debarrasseur 3. Silverware can be polished using which of the following systems: (a) Gueridon (b) Helitherm (c) Ganymede (d) Polivit 4. The main use of a waiter's cloth is for: (a) wiping customer's fingers after eating snails (b) polishing plates and glasses when laying them on the table (c) covering stains on the tablecloth (d) wiping spilt food from the carpet 305 5. If wine is spilt on the tablecloth a waiter should: (a) clear the table of everything and sponge the stain with milk (b) cover the soiled area with a clean table napkin by unrolling it over the spillage (c) ask the customers to wait in the lounge while he fetches a clean cloth (d) take the plates of food to the sideboard and change the cloth 6. The correct accompaniments for roast grouse are: (a) bacon rolls, meat balls, jus lie, heart-shape croutons spread with duxelles (b) gravy, bread sauce, fried breadcrumbs, game chips, watercress (c) redcurrant jelly, grapes, slices of kiwi-fruit, horseradish s·auce (d) cranberry sauce, chestnuts, thyme and parsley stuffing, chipolatas 7. The main accompaniments for curried chicken, apart from ric~, are: (a) plain boiled potatoes, quenelles, matignon of vegetables (b) mangos, stuffed tomatoes, chateau potatoes (c) fried onion-rings, chou-paste gnocchi, turned mushrooms (d) poppadums, sambals, Bombay ducks 8. Horseradish sauce should be offered when serving: (a) smoked mackerel (b) wiener schnitzel (c) fried whitebait (d) roast leg of lamb 9. The correct accompaniments for a grilled steak are: (a) grilled mushrooms and tomatoes, anchovy butter (b) straw potatoes, watercress, parsley butter (c) fried onion-rings, streaky bacon, picked parsley (d) fried egg, slice of truffle, horseradish sauce 10. A customer who orders Coeur de Filet would expect it to be: (a) braised lambs heart (b) stewed ox-tail (c) fried calf's liver (d) fillet of beef 11. Grissini is another name for: ( a) small brioches (b) Melba toast (c) thin bread sticks (d) slices of French bread 306 12. State which of the following dishes is eaten raw: (a) contrefilet bouquetiere (b) entrecote minute ( c) steak tartare (d) tournedos Rossini 13. Sorbet is a: (a) mild herb used in making stuffings (b) refreshing water ice served midway through a banquet (c) cold sauce served with globe artichokes (d) continental smoked sausage 14. A Chateaubriand is a: (a) porterhouse steak (b) thick rump steak (c) thick salmon steak (d) double- or treble-size fillet steak 15. Canard it la Pre sse is: (a) roast wild duck finished by the waiter (b) pot-roasted Aylesbury duckling with herbs (c) duck liver pate flavoured with Armagnac (d) conserve of duck and goose with calvados 16. A Mixed Grill consists of: (a) pork chop, veal kidney, button mushrooms, pineapple ring, chips (b) lamb cutlet and kidney, chipolata, bacon, tomato, mushroom, straw potatoes (c) thin sirloin steak, fried onion-rings, slice of liver, fried egg, sausage, cress (d) mutton chop, slice of black pudding, scrambled egg, fried bread, tomato 17. The liqueurs used to prepare Crepes Suzette should be: (a) Kirsch and Maraschino (b) Cura<;ao and Grand Marnier (c) Tia Maria and Benedictine (d) Glayva and Marnique 18. A gueridon is a: (a) moveable sideboard (b) mobile table for doing lampwork (c) cigar and liqueur handcart (d) trolley for taking used crockery and cutlery to the wash-up 307 19. State which of the following selections represents the ideal cheese­ board: (a) Cheddar, Camembert, Stilton, demi-sel, Wensleydale (b) Gruyere, sbrinz, Emmenthal, Parmesan, bel paese (c) Edam, Gouda, processed, quark, mozzarella (d) Gorgonzola, Stilton, Rocquefort, MycelIa, danablu 20. The main accompaniments for caviar are: (a) ratafia biscuits, quarters of lemon, grated Parmesan (b) fingers of hot toast, melted butter, quarter of lemon (c) brown bread and butter, oriental salt (d) Melba toast, mayonnaise, French mustard 21. When serving gulls' eggs the accompaniments should be: (a) horseradish, acidulated cream, game chips, spiced salt (b) chopped capers and gherkins, vinaigrette dressing, cayenne (c) chilli vinegar, oriental salt, mustard and cress, walnut oil (d) sieved yolk and white of hard-boiled egg, tabasco, peppermill, lemon 22. Decide which of the following items require a finger bowl: (a) avocado pear, shrimp cocktail, smoked salmon (b) fruit basket, fresh asparagus, artichaut vinaigrette (c) cantaloup melon, pate maison, potted shrimps (d) caviar, foie gras, corn on the cob, half grapefruit 23. The best way to deal with a customer who complains about poor service is to: (a) apologise (b) offer him a free drink (c) inform the head waiter (d) try to make excuses 24. Which of the following groups does not contain a liqueur: (a) Campari, Cherry Brandy, Grande Champagne, Goldwasser (b) Grappa, Schnapps, Bacardi, Pernod (c) Drambuie, Glayva, Grand Marnier, Drambuie (d) Benedictine, Creme de Menthe, Kahlua, Cointreau 25. A humidor is a box in which: (a) a hydrometer for measuring density of liquids is kept (b) all the gratuities given by customers are pooled (c) waiter's checks are placed whilst waiting for the food (d) cigars are kept in perfect condition 308 26. The abbreviation 'B and B' means: (a) a bartender's beaker (b) Benedictine liqueur and brandy (c) a barbecue for spit-roasting foods outdoors (d) Babycham and Bacardi 27. The Gay-Lussac system of measuring alcoholic strength shows Scotch whisky to be: (a) 75 0 degrees under proof (b) neutral grain spirit (c) 25 0 over proof (d) 40% by volume 28. Which well-known cocktail is made of vodka and tomato juice: (a) Bloody Mary (b) Harvey Wallbanger (c) Manhattan (d) White Lady 29. A table d'h6te is a: (a) meal comprised of main dish and sweet (b) set menu, sold at an inclusive price (c) list of all the available dishes each individually priced (d) sequence of dishes in categories from soup to sweet 30. The term a la carte means: (a) a set menu without any alternatives or beverages (b) a carte du jour menu inclusive of coffee and service charge (c) a series of dishes as chosen by a customer and cooked to order (d) a prix-fixe menu with several choices on each course 31. Which of the following is the best source of Vitamin C in the daily diet: (a) baked beans on toast (b) new potatoes sprinkled with parsley (c) oatmeal porridge with gold syrup (d) hot beef essence such as Bovril 32. Which of the following groups are all single hors-d'oeuvre: (a) potato salad, stuffed celery, asparagus vinaigrette, salade ni«oise (b) tunny fish, sardines, Russian salad, Japanese salad (c) Florida cocktail, seafood cocktail, smoked trout, foie gras (d) cauliflower a la grecque, coleslaw, stuffed tomatoes, oysters 309 33. In which line are all items farinaceous: (a) tagliatelle, gnocchi romaine, carolines, cromeskis (b) canneloni, macaroni, fritto misto, piroquis (c) ravioli, risotto, pilaff of rice, lasagne verdi (d) vermicelli, polenta, zampino, pignatelli 34. Match the sauces to the main dishes: (a) tartare (a) calf's head (b) tomato (b) poached river trout (c) tortue (c) filets de sole frits a l'Orly (d) tarragon (d) deep fried fillet of plaice 35. The correct sequence of lay-out on a cafeteria counter is: (a) main course, sweet, cash till, cutlery, paper napkins (b) cold dish, soup, main dish, sweet, sundries, beverages (c) snacks, vending machine, microwave oven, tray stand (d) cutlery, trays, condiments, called order, cash till, water font 36. Which of the following groups of nuts is correct for dessert? (a) chestnuts, coconuts, pecans (b) pistachios, macadamia, pine kernels (c) almonds, walnuts, brazils (d) peanuts, filberts, cashews 37. Decide which menu is the best composed: (a) Egg mayonnaise, Chicken Pancake Mornay, mashed potato, carrots, steamed chocolate pudding (b) Melon Cocktail, Curried Beef and Rice, Brussels sprouts, boiled potatoes, bread and butter pudding (c) Cream of Tomato Soup, Chicken Chasseur, Vichy carrots, Rissolee potatoes, Strawberry Flan (d) Cream of Leek Soup, Blanquette of Lamb, cauliflower, new potatoes, Vanilla mousse 38. Which line is comprised only of sherries? (a) tarragona, montilla, bual, ratafia, campari (b) muscatel, alto douro, sercial, mead, schnapps (c) Malmsey, Marsala, Malaga, Madeira, Verdelho (d) fino, manzanilla, amontillado, sack, oloroso 39. The cover laid for an a la carte meal consists of: (a) teacup, saucer and teaspoon, ash-tray, cone-shape serviette (b) fish-knife and fork, side-plate and knife, centre plate with a napkin on it (c) joint-knife and fork, soup spoon, side-knife, glass (d) complete accoutrement of cutlery, crockery and glasses 310 40. Serving a room service meal, a waiter should (a) knock on the door loudly and announce his presence: (b) look through the keyhole and if he sees the guest is up, go straight inside (c) carry the tray at waist level and enter the room (d) carry the tray shoulder-high in his left hand, knock and wait until told to enter 41.