Deck 21: Vegetables

Question 1

What is the appropriate size (diameter)of tablecloth to cover a 72-inch round table?

A)80 in
B)72 in
C)108 in
D)96 in

Answer 1

C

Question 2

Which of the following can be used to enhance height on a platter or mirror?

A)lettuce and parsley
B)spirals
C)large slices
D)grosse piece

Answer 2

D

Question 3

As a general rule,how many people can a single-sided buffet serve?

A)up to 50
B)50 to 75
C)up to 100
D)not more than 150

Answer 3

B

Question 4

The term "buffet" refers to both an event and a way food can be presented.

Question 5

What is butler service?

A)serving behind the buffet line
B)passing food or drink on trays
C)bar service
D)cleaning and replenishing of buffet

Question 6

For good visual appeal,food choices should have a variety of:

A)colour
B)height
C)texture
D)all of the above

Question 7

A buffet menu is much like an à la carte menu,with first courses,entrees,accompaniments,desserts,and beverages.

Question 8

When arranging food on a serving platter,you not need to consider:

A)negative space
B)height of the food
C)flavour
D)texture and shape

Question 9

What technique can be used to serve large groups efficiently?

A)extra-long,single-sided buffet
B)butler service
C)double-sided buffet
D)extra-large chafing dishes

Question 10

A buffet is always self-serve.

Question 11

Which of the following will usually define the menu?

A)theme
B)day of the week
C)mood of the chef
D)catering staff

Question 12

An ice carving is an appropriate centrepiece for an elegant wedding buffet.

Question 13

To avoid repetition on a buffet,food choices should:

A)feature different principal ingredients
B)be cooked by different methods
C)have different colours and textures
D)all of the above

Question 14

What is the first decision,the one that sets the tone of the event,when planning a buffet?

A)cost
B)theme
C)menu
D)table arrangement

Question 15

What is the size of a serpentine table?

A)24 inch diameter
B)8 feet x 30 inches
C)30 inch radius at 90 angle
D)outside curve is 8 feet,inside curve is 4 feet,end is 30 inches

Question 16

Food can be heated in a chafing dish.

Question 17

A buffet offers food service professionals an opportunity to exercise creativity.

Question 18

What is the primary responsibility of front waiters during a buffet?

A)deliver food from the kitchen
B)supervise the dining area
C)tidy and replenish food on the buffet
D)circulate in the crowd with hors d'oeuvre and drink trays

Question 19

What is the rough formula for calculating how much food to prepare per person for a buffet?

A)450 g
B)675 g
C)225 g
D)900 g

Question 20

Considering the number of items on the buffet,how long should the table be?

A)30-35 cm square area per item
B)30 to 35 cm length per item
C)1 m length per item
D)1 m square area per item

Question 21

What are two advantages of a station buffet?

Question 22

What is the term for a large centrepiece consisting of the principal food offered?

Question 23

An option to increase efficiency of buffet service for large groups is to use _______________ buffet lines.

Question 24

List three pieces of special equipment that are needed for keeping hot foods hot and cold foods cold on a buffet.

Question 25

All fruits and vegetables are halal.

Question 26

Choosing dishes with different principal ingredients is important for visual appeal.

Question 27

Tortilla chips and salsa are appropriate choices for a Greek wedding feast.

Question 28

Putting the buffet in several stations is not a good practice for large groups as it creates confusion.

Question 29

Buffets are easy to plan;anything goes.

Question 30

Neither the staff nor the diners should have to cross a dance floor or walk in front of a podium.

Question 31

What can be inserted under serving pieces to add height to a buffet display?

Question 32

The _____ sets the tone of the event.

Question 33

In keeping halal,foods that are ____________ are not allowed.

Question 34

Typically,on a buffet line,the first items offered to the diner are ________________.

Question 35

Brightly coloured paper flowers and paper mâché vegetables are a good choice for a _______________ theme.

Question 36

What three factors should a chef consider when planning a buffet menu?

Question 37

Only animals that ___________ ________________ ____________ and have ____________ ____________ can be considered kosher.

Question 38

Halal means_______________.