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Hotel- Food and Beverage Service

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3.1 F&B Service Equipment

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1. All spoons, forks and knives used as eating implements are referred to as _____
Crockery Cutlery Hollowware None of the above
2. Demi Tasse is a type of
Knife Fork Spoon Napkin Holder
3. EPNS stands for
Electro Plated Non Silver Electric Pointed Nickel Silver Electro Plated Nickel Silver Electrically Painted Nickel Silver
4. ___________can be described as the term used for referring the ceramic dishes in everyday use.
Porcelain Crockery Bone China All the above
5. _______________ is made of marble, granite, sandstone, red stone and rocks and is carved with machines, into various shapes
Stoneware Earthenware Marbleware Flatware
6. __________ glass is usually used to serve Martini
High Ball Cocktail Collins Pilsner
7. ___________ is served in Copita glass
Tequila Port Sherry Red Wine
8. Brandy Baloon has a capacity of
6-8 oz 4-6 oz 8-10 oz 10-12 oz
9. Long-handled spoon used for eating desserts served in a tall glass.
Bar Spoon Sundae Spoon Dessert Spoon Sleek Spoon
10. A __________ also known as a soufflé dish, used for preparing and serving individual portions of baked eggs, custards, soufflés.
Custard Cup Ramekins Muffin Tins All the above
11. _________ is piece of furniture with cupboards and drawers, used for storing cutlery, crockery, linen etc in a restaurant.
Slide Station Service Station Service Desk Side Station
12. _________ is the best material that can be used for table linen
Cotton Polyester Damask Silk
13. Linen napkins are usually between _____ square inches in size
12-14  20-21 19-20 24-25