Hospitality and Tourism Food and Beverage Service

Question 1

What does 'mise en place' mean in restaurant service?

Accepted Answer

Everything in its place — preparation before service begins

Answer

The daily specials menu

Answer

A French-style table setting

Answer

The side station for servers

Question 2

What is the correct internal temperature for cooking poultry to food-safe standards in the US?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

175°F (79°C)

Question 3

What is 'table d'hôte' in restaurant menu terminology?

Accepted Answer

A fixed-price multi-course meal

Answer

A customizable à la carte menu

Answer

A buffet-style dining option

Answer

The chef's daily special

Question 4

In the US, what is the standard tipping percentage expected for good restaurant service?

Accepted Answer

15–20%

Answer

5–10%

Answer

10–15%

Answer

25–30%

Question 5

What is a 'cover' in food and beverage service?

Accepted Answer

One place setting or one guest served

Answer

A lid placed on a dish

Answer

The restaurant's daily cost report

Answer

A protective table cloth

Question 6

What does FIFO stand for in food storage management?

Accepted Answer

First In, First Out

Answer

Food Inventory For Operations

Answer

Fresh Items First Ordered

Answer

Fast In, Fresh Out