FOOD & BEVERAGE SERVICE
Model Question
1 FOOD & BEVERAGE SERVICE

PAPER 1 - FOOD & BEVERAGE SERVICE
1 FILL IN THE BLANKS: - [One Mark]
1 In American service food is served------------ side, cleared----------- side.
2 The size of the Napkin is--------------------------.
3 ------------------------ Breakfast is heavy.
4 --------------------- is the place where one can eat and pay for the same.
5 The garnish for crème dubarry is --------------------

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6 The English for gueridon is ---------------------.
7 ------------------ Menu, wide choices of dishes and each item is priced individually.
8 EPNS stands for -----------------.
9 The size of the quarter plate is ---------------.
10 The size of a soup cup is ------------------.
11 The size of the cover is -------------------.
12 The French terms for brinjal are-----------.
13 The height of the chair is----------- table is -----------.
14 APC stands for -----------.
15 French term for cauliflower is----------.
16 The waiter is a ------------ of the restaurant.
17 In -----------all the information and function details will be written and circulated to kitchen, accounts, and Banquets captain.
18 The size of a banquets table narrow is------------ broad table is --------.
19 The French term for appetizers is --------------.
20 The banquets booking are taken in----------.
21 The service of red wine is ----------,White wine is ------------
22 The still wine is also known as --------- wine
23 The largest producer of wine in the world is -------------
24 The name of the alcohol present in the spirit is ------------
25 Benedictine is ---------- liqueur
26 Apple brandy in America is called------------
27 Gin is originated in ----------
28 Deluxe scotch whisky is matured for ------- years
29 Marsala is ----------- wine
30 Spirit used to make black Russian is----------

2 MATCH THE FOLLOWING - [One Mark]
1 Potage - Waiter
2 Stilton - Gratinate
3 Salamander - Brown Bread & butter
4 Accompaniment - Crème Decrecy
5 Gorcon - English blue vein
6 Banquets - toureen
7 Veal - Cheese
8 Homard - Calf
9 Soup - Feast
10 Paneer - Lobste
11 Rosted pork - Chaffe
12 Garnish - Flambe
13 Gueridon trolley - Pastry
14 Heat - Apple sauce
15 Gateaux - Edible decorative

3 ANSWER THE FOLLOWING - [2 Marks]
1 Side boards
2 Russian service
3 Banquets
4 Draw the Organizational chart of Room service
5 Room service
6 Veloute
7 KOT
8 American service
9 Hot beverages
10 Russian Service
11 Entrée
12 Table de Hote
13 Role of Sauce
14 Suggestive selling
15 A la Carte

4 ANSWER THE FOLLOWING - [3 Marks]
1 French service
2 Dummy waiter
3 Cheese
4 Mire poix
5 Mother sauce
6 Grooming explain
7 Draw the classification of soups
8 Russian service
9 Waiter
10 Discotheque
11 Garnish
12 Job description of waiter
13 Courtesy
14 Fermentation
15 Rum
16 Malt
17 Distillation
18 Liqueur
19 Liquor
20 Sparkling wine
21 Fortified wine

5 ANSWER THE FOLLOWING - [5 Marks]
1 Table de hote menu
2 What is the American B/F & what are the cutleries required?
3 What are the tips for serving juices?
4 Explain the American Service
5 Point for serving white wine.
6 Explain French Service
7 What are the other equipments placed in the side boards & what is the use of side Boards?
8 Explain the duties of a Restaurant Captain?
9 Bill settlements
10 What is Consommé, Cream soup?
11 Table d hote
12 Ala carte
13 Write the Jobs of a restaurant captain.
14 Write the Jobs of a restaurant waiter
15 Write names of four derivatives in each mother sauce
16 What are the procedures for taking banquets booking?
17 Explain types of wines.
18 Explain Types of whisky
19 Explain Red wine, White wine, and Rose wine
20 Rules for serving white wine
21 Equipments required for ala carte menu
22 Grooming
23 Draw the Organization chart of 100 covers restaurant.

6 ANSWER THE FOLLOWING - [15 Marks]
1 What are the order taking procedure and explain?
2 Write the revolution of hotel industry?
3 Explain about different types of food & beverage Outlets?
4 Draw the classification of sauce & explain mother sauces with four derivatives in Each?
5 Write about the revolution of the hotel industry?
6 Write about the different types of restaurants and F&B outlets
7 Draw the Organization of F&B department and explain duties of the staff?
8 Write about beer production
9 Describe: Ten Liqueurs
10 write briefly about wine making.
11 Draw the organization Chart of a Five Star Hotel
12 Attributes for a Service Staff