#1
Which menu category typically includes appetizers?
Main Course
Desserts
Beverages
Starters
#2
In restaurant terminology, what does 'front of house' typically refer to?
The area where food is prepared
The dining area and areas visible to customers
The storage area for supplies
The restaurant's administrative offices
#3
In a fine-dining restaurant, what is the purpose of a 'mise en place'?
A special dessert menu
A type of dish
The preparation and organization of ingredients before cooking
A discount program for regular customers
#4
What is the purpose of a cork screw in a restaurant setting?
To open wine bottles
To clean dishes
To carve meat
To stir cocktails
#5
In a restaurant, what is the purpose of a 'plating chef'?
A chef specialized in creating decorative plate presentations
A chef responsible for cleaning plates
A chef who specializes in grilling
A chef focused on creating new recipes
#6
What is the primary purpose of a reservation system in a restaurant?
To track employee attendance
To manage inventory
To organize events
To manage customer seating and table availability
#7
In culinary terms, what does 'à la carte' mean?
Buffet-style
With a fixed menu
Ordered separately
Pre-packaged meals
#8
What is the main purpose of a POS (Point of Sale) system in a restaurant?
To play background music
To manage staff schedules
To process transactions and track sales
To control kitchen equipment
#9
In a restaurant, what does the term '86' mean?
The total number of tables in the restaurant
An item is no longer available
The opening hours of the restaurant
The temperature setting for refrigerators
#10
What is the purpose of a tasting menu in a restaurant?
To offer free samples to customers
To allow customers to taste-test new recipes
To showcase a variety of dishes in small portions
To determine the freshness of ingredients
#11
What is the purpose of a sommelier in a restaurant?
To prepare desserts
To create new recipes
To manage the bar
To assist with wine selection
#12
What does the term 'corkage fee' refer to in a restaurant setting?
A fee for using disposable plates
A fee for bringing your own wine
A fee for extra sauce
A fee for using credit cards
#13
What is the purpose of a food critic in the restaurant industry?
To design restaurant menus
To evaluate and critique the food and dining experience
To manage restaurant finances
To prepare food for customers
#14
What does the term 'prix fixe' refer to in a restaurant menu?
A fixed price for a set menu
A type of pasta dish
A discount for regular customers
An hourly rate for waitstaff
#15
In a restaurant, what is typically meant by the term 'table turnover'?
Flipping tables during cleaning
Serving the same table twice
The time it takes to serve and clear a table for the next customer
Turning tables upside down for storage