1. which of the following behaviors is considered acceptable table manners?
A. Salt your food before tasting it, especially vegetables.
B. Pick up a large soup bowl to drink the last drops.
C. Rest your hands on the table with your wrists against the table’s edge.
D. Take a drink of water to wash down each bite of food.
2. According to historical records, the last eating implement to become commonly used at tables in Europe was the
A. shell spoon.
B. wooden spoon.
C. knife.
D. fork.
3. Which kind of food service is the most expensive and requires the largest staff of skilled servers?
A. American
B. French
C. English
D. Russian
1. When serving a formal meal, the first item served is the
A. appetizer.
B. soup.
C. first wine.
D. bread and butter.
2. One of the best ways to avoid disasters at a catering event is to
A. prepare backup food.
B. develop so much experience that you can anticipate anything.
C. prepare the entire meal the day before.
D. keep the guests outside until the last minute.
3. What should you do if you find a bone or foreign matter in your food after you’ve already put it in your mouth?
A. Cover your open mouth with a napkin and remove it discretely.
B. Sneak the food back onto your spoon or fork and hide it in the garnish.
C. Spit the food out on your plate.
D. Immediately call over the host or hostess and complain.
1. In a table setting, the tines of the dessert fork should always be facing toward the
A. right of the table.
B. top of the table.
C. bottom of the table.
D. left of the table.
2. Which of the following statements describes French service?
A. The host serves the guests from the head of the table.
B. Music is provided during the first course.
C. Guests help themselves from a buffet table.
D. The appropriate silver is placed before each course.
3. In formal table service, all cutlery must be lined up _______ inch(es) from the edge of the table.
A. 1
B. 3
C. 1/2
D. 2
1. A bureaucratic management style doesn’t work well in the catering business because
A. clients like to be treated autocratically.
B. it requires employees to make too many independent decisions.
C. catering requires a predetermined set of rules and procedures.
D. catering is too dynamic to go by the book.
2. Which of the following statements about finger bowls is true?
A. To use a finger bowl, use a spoon to place a small amount of water in your hand.
B. Finger bowls are generally used only at informal meals.
C. To use a finger bowl, lightly dip the fingers of one hand, and then the other, in the water.
D. When finished drying your hands, place the napkin in your lap.
3. When it comes to seating arrangements, _______ is most often the primary consideration.
A. the guest of honor
B. age
C. gender
D. social rank
1. How does a fish fork differ from a regular meat fork?
A. It has sharper tines than a meat fork.
B. Its left tine is thicker than the others.
C. It’s shorter than a meat fork.
D. It has fewer tines than a meat fork.
2. Which of the following egg dishes is best eaten with a spoon?
A. Poached egg
B. Eggs Benedict
C. Soft-boiled egg
D. Omelet
3. Guidelines to formal etiquette quite clearly stipulate that
A. eating a canapé directly from a server’s tray is permissible.
B. asparagus spears should be eaten with the fingers.
C. bread should always be divided into servings with a sharp knife.
D. corn on the cob should be eaten with a knife and fork.
