Exam

Question 1

Cover the entire table to protect it and enhance its appearance. Available in various sizes, shapes, and materials (cotton, polyester, linen).

Answer 1

Tablecloths

Question 2

Smaller cloths placed over the tablecloth to add contrast or decoration.

Answer 2

Overlays/top cloth

Question 3

Narrow strips of fabric that run along the center of the table, often used for decorative purposes.

Answer 3

Table Runners

Question 4

Larger napkins used during formal dining to protect clothing and clean hands.

Answer 4

Dinner Napkins

Question 5

Smaller napkins used for beverages or light snacks.

Answer 5

Cocktail Napkins

Question 6

Medium-sized napkins for casual or midday meals.

Answer 6

Luncheon Napkins

Question 7

Fabric draped around the edges of buffet, banquet, or serving tables to conceal the legs and create a polished look.

Answer 7

Table Skirting

Question 8

Used to cover chairs for formal events, often paired with sashes or ribbons for added decoration.

Answer 8

Chair Covers

Question 9

Used by servers for handling hot dishes, cleaning spills, or presenting food.

Answer 9

Waiter’s Cloths

Question 10

Placed on serving trays to prevent slipping and enhance presentation.

Answer 10

Tray Cloths

Question 11

Used for polishing glassware, silverware, and other table appointments.

Answer 11

Polishing Cloths

Question 12

Larger, often decorative cloths used to cover buffet tables.

Answer 12

Buffet Cloths

Question 13

Smaller cloths used for tea service or light refreshments.

Answer 13

Tea Cloths

Question 14

Decorative mats made of lace or paper, used under plates or cups for aesthetic purposes.

Answer 14

Doilies

Question 15

Placed under the tablecloth to protect the table surface from heat, scratches, or spills.

Answer 15

Table Pads

Question 16

Food is prepared and served in the same location as the event. Example: Weddings in a banquet hall.

Answer 16

On-Premise Catering

Question 17

Food is prepared at a separate location and transported to the event venue. Example: Corporate events at a client’s office.

Answer 17

Off-Premise Catering

Question 18

Food is prepared and served from a mobile unit like a food truck or cart.

Answer 18

Mobile Catering

Question 19

Pre-prepared food is packaged for customers to pick up and serve at their events.

Answer 19

Take-Home Catering

Question 20

Food is delivered directly to customers’ homes or offices.

Answer 20

Door-to-Door Catering

Question 21

Tailored services for unique occasions such as weddings, birthdays, or anniversaries.

Answer 21

Special Events Catering

Question 22

Services designed for corporate events, meetings, and conferences.

Answer 22

Business Catering

Question 23

Catering services for large-scale organizations like factories, schools, or hospitals.

Answer 23

Industrial Catering

Question 24

a sharp-edged scoop or a cup-shaped, half sphere implement used to cut out balls of fruits and vegetables.

Answer 24

Ball cutter/melon ball scoop/parisienne knife cutter

Question 25

a cone-shaped strainer to strain soups, stocks, sauces, and other liquids. Through its relatively small, and pointed opening.

Answer 25

China cap

Question 26

fine meshed china cap used when great clarity or smoothness is needed in a liquid.

Answer 26

Fine china cap or Chinoise strainer

Question 27

a device with a hand-turned blade that forces food through perforated disks that are interchangeable,

Answer 27

Food mill

Question 28

long narrow tool with a thin, flat, blunt metal blade or paddle at one end.

Answer 28

Offset spatula

Question 29

a funnel like or cone-shaped cloth or plastic bag with an open end that can be fitted with metal or plastic tubes or tips of varying sizes and designs.

Answer 29

Pastry bag and tubes/tips

Question 30

a round rotating blade, plain or fluted with a handle, used to cut or roll out dough, pastries, and baked pizza.

Answer 30

Pastry wheel/wheel knife

Question 31

a small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk, or glaze.

Answer 31

Pastry brush

Question 32

a broad, flexible plastic or rubber scrapper that is rectangular in shape with a curve on one side.

Answer 32

Rubber spatula/scraper

Question 33

a 2 to 3 cm wide, flexible-handled blade with a rounded, unsharpened end used to manipulate food for spreading and smoothing icing on cakes, and for mixing and scraping bowls.

Answer 33

Straight spatula/palette knife

Question 34

is very versatile of all the knives because it does of the chopping, cutting and dicing of fruits and vegetables.

Answer 34

French, chef or cook's knife

Question 35

are tools that aid in the cutting, chopping, shredding, and peeling of ingredients.

Answer 35

Cutting Tools

Question 36

used to cut meat, fish, poultry, bread, and soft vegetables like as tomatoes.

Answer 36

Slicing knife

Question 37

the smallest of all the knives used to peel, trim and cut out vegetables.

Answer 37

Paring knife

Question 37

a good all-round knife used to cut tender vegetables, cheese, and trim fat from meat.

Answer 37

Utility knife

Question 38

used only in food preparation and trimming vegetables and herbs.

Answer 38

Kitchen shears/scissors

Question 39

used to cut or remove the outer skin of fruits and vegetables. They are also used to make decorations for garnishing like decorative carrots, cheese curls, chocolate curls, and decorative cucumber.

Answer 39

Peelers

Question 40

usually a four-sided metal tool used to grate and shred food items such as cheese, carrots, chocolate, cabbage, etc.

Answer 40

Shredder/grater

Question 41

made from wood or hard plastics (acrylic) usually in a rectangular shape. They are used to cut and chop foods to protect the surface of working tables and countertops.

Answer 41

Cutting boards

Question 42

normally used to cook food in water or other liquids over direct heat.


Answer 42

Saucepans and pots

Question 43

food cooks more quickly in these cooking utensils than conventional saucepans because increased, pressure builds temperature increase.

Answer 43

Pressure cookers

Question 44

made of metal and used to turn meat and fish during grilling, fried foods, and handle and serve baked potatoes, corn on cobs, grilled fish, and meat.

Answer 44

Tongs

Question 45

made of heavy-duty metal to transfer heavy or large chunks of meat and poultry from fire and roasting pan onto the platter.

Answer 45

Kitchen forks

Question 46

These are round cups with long handles and are used for dipping and pounding.
They are often used to serve soups, punches, and gravies.

Answer 46

Ladles

Question 47

a perforated bowl in varying sizes, made of stainless steel, aluminium, or plastic and used to drain washed or cooked ingredients from liquids.

Answer 47

Colander

Question 48

type mesh supported by a round metal frame to sift dry ingredients like starch and flour.

Answer 48

Sieve a screen

Question 49

a perforated disk, slightly cupped with a long handle, used to skim or remove surface layers of fat, froth, and scum from simmering stock, sauce or soup, stew, or jam.

Answer 49

Skimmer

Question 50

Much like a restaurant-style atmosphere where assigned waiters or servers tend to the tables of seated guests and each course is delivered to each individual

Answer 50

Plated

Question 51

The most common and most popular style of catering

Answer 51

Buffet

Question 52

This type have guests seated at a table while waiters bring out the food on large serving platters to be passed around

Answer 52

Family

Question 52

word of mouth recommendations are the best way to determine the best menu.

Answer 52

Good Food

Question 53

are as important as the food. No meal is perfect until it has the right beverage accompanying it.

Answer 53

Good drinks

Question 54

choose and hire a caterer, who will most likely transport your food from their kitchen to your venue who is up to date on certifications and free of violations.

Answer 54

Food Safety

Question 55

a good caterer has to be ready to adjust to unforeseen crisis and be able to provide solutions to whatever the situation requires.

Answer 55

Adaptability

Question 56

a good caterer is able to come up with new ideas and suggestions to make your event stand out.

Answer 56

Creativity

Question 57

make sure your caterer has enough staff/servers and professional service.

Answer 57

Professional Servers

Question 58

look for caterers who provide you with many options to the feel of your event.

Answer 58

Table Service

Question 59

it is important to find a caterer who is willing to work with you to give you the service you want at a price range you can afford.

Answer 59

Flexibility

Question 60

find a caterer with a tried and tested track record to ensure a smoother event.

Answer 60

Experience

Question 61

check to see if your caterer can handle any additional details you may need for your event like entertainment or decorations, or have a list of recommendations for you of other caterers who can.

Answer 61

Extra Services