Deck 19: Catering

Question 1

BEO is the abbreviation for

A)bound executive order.
B)banquet error oversight.
C)banquet event order.
D)beverage event order.

Answer 1

C

Question 2

A compotier is

A)a silver tray.
B)stewed fruits.
C)a service stand made of glass, china or metal.
D)a computer software used in catering.

Answer 2

C

Question 3

When a party is booked, off-site caterers should first

A)check out the location of the event.
B)plan the menu.
C)get a guest count.
D)determine the number of employees required to execute the party.

Answer 3

A

Question 4

Canapés can be preserved by spraying them with a very fine layer of _____________ __________.

A)cold water.
B)warm water.
C)edible starch.
D)aspic jelly.

Question 5

BEO typically calls for _______ canapés per person for a light cocktail party.

A)2 to 4
B)3 to 5
C)4 to 6
D)5 to 7

Question 6

What types of cheeses can be served on marble?

Question 7

In a large operation, who should be sent a copy of the BEO?