#1
Which menu category typically includes appetizers?
Starters
ExplanationStarters are appetizers and usually the first course in a meal.
#2
In restaurant terminology, what does 'front of house' typically refer to?
The dining area and areas visible to customers
Explanation'Front of house' includes areas where customers are served, such as the dining area and reception.
#3
In a fine-dining restaurant, what is the purpose of a 'mise en place'?
The preparation and organization of ingredients before cooking
Explanation'Mise en place' involves preparing and organizing ingredients before cooking, crucial in fine-dining settings.
#4
What is the purpose of a cork screw in a restaurant setting?
To open wine bottles
ExplanationA cork screw is a tool used to open wine bottles in a restaurant setting.
#5
In a restaurant, what is the purpose of a 'plating chef'?
A chef specialized in creating decorative plate presentations
ExplanationA 'plating chef' specializes in creating visually appealing and decorative plate presentations in a restaurant.
#6
What is the primary purpose of a reservation system in a restaurant?
To manage customer seating and table availability
ExplanationA reservation system helps coordinate and optimize the seating arrangements, ensuring efficient use of tables.
#7
In culinary terms, what does 'à la carte' mean?
Ordered separately
Explanation'À la carte' means that each menu item is priced and ordered individually.
#8
What is the main purpose of a POS (Point of Sale) system in a restaurant?
To process transactions and track sales
ExplanationPOS systems handle transactions, track sales, and manage inventory, improving overall restaurant efficiency.
#9
In a restaurant, what does the term '86' mean?
An item is no longer available
ExplanationWhen an item is '86ed,' it means it is no longer available on the menu.
#10
What is the purpose of a tasting menu in a restaurant?
To showcase a variety of dishes in small portions
ExplanationTasting menus offer small portions of various dishes, allowing customers to experience a range of flavors.
#11
What is the purpose of a sommelier in a restaurant?
To assist with wine selection
ExplanationSommeliers are trained wine experts who help customers choose the right wine to complement their meal.
#12
What does the term 'corkage fee' refer to in a restaurant setting?
A fee for bringing your own wine
ExplanationA corkage fee is charged when customers bring their own wine to be served at the restaurant.
#13
What is the purpose of a food critic in the restaurant industry?
To evaluate and critique the food and dining experience
Explanation'Prix fixe' menus offer a fixed price for a predetermined set of dishes.
#14
What does the term 'prix fixe' refer to in a restaurant menu?
A fixed price for a set menu
#15
In a restaurant, what is typically meant by the term 'table turnover'?
The time it takes to serve and clear a table for the next customer
Explanation'Table turnover' refers to the time it takes to serve and clear a table for the next customer.