Restaurant Management
Practice Test
1.
A menu that features the special of the day is known as a(n)
a.
à-la-carte menu
b.
table-d’hote menu
c.
du jour menu
d.
menu insert
2.
A table display sign that is made by folding a card on which a picture or message is printed is a
a.
tent
b.
ad
c.
clip
d.
eye catcher
3.
Which of the following would you expect to find in a Niçoise salad?
a.
tuna
b.
bacon
c.
blue cheese
d.
all of the above
4.
When meat has been soaked in herbs and oil overnight it is said to have been
a.
baked
b.
stewed
c.
marinated
d.
steamed
5.
Juan cooks vegetables by putting them in a pan that has holes in the bottom, over another pan full of boiling water. This cooking process is known as
a.
stewing
b.
steaming
c.
roasting
d.
sautéing
6.
Martin got an entry-level job in a restaurant in which he helps waiters, filling water glasses and clearing away dirty dishes from tables. Martin is a
a.
waiter
b.
line cook
c.
cashier
d.
bus person
7.
Most quick service establishments are likely to have
a.
table service
b.
a limited menu
c.
food on display
d.
salad bars
8.
The way the pieces of tableware are arranged on a table is called the
a.
seating arrangement
b.
table arrangement
c.
cover arrangement
d.
house arrangement
9.
A display sign that hangs from the ceiling and turns is called
a.
a table tent
b.
a mobile
c.
a menu insert
d.
a hanger
10.
The crew of a quick service restaurant is
a.
all the workers on one shift
b.
the workers in charge of cleaning and maintenance
c.
all the workers on the payroll of the restaurant
d.
all the counter servers in the restaurant
