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Restaurant Quiz 1

A quiz for restaurant workers, but restaurant users may find it interesting as well. Eight questions, two minutes 8 Questions.

 
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adatherton
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1

What is the number 2 chef in a kitchen, immediately below the head chef called?

  • Chef de Cuisine
  • Sous Chef
  • Commis Chef
  • Deputy Head Chef

2

Which of these is a steak cooking instruction?

  • Red
  • Black
  • Brown
  • Blue

3

Which of these is NOT necessary when serving wine?

  • Pour horizontally without touching the glass
  • Uncork the wine at the table
  • Hold the bottle with label toward the diner
  • Confirm the price of the bottle

4

If a dish is described as 'lyonnaise' which vegetable will it definitely contain?

  • Potatoes
  • Onions
  • Carrots
  • Aubergine

5

In restaurant jargon, what is the kitchen area called where the chef leaves plates ready for service?

  • The hot plate
  • The pass
  • The waiter table
  • The collect

6

Which of these wines should not be served with a cooler sleeve or bucket?

  • White
  • Red
  • Rose
  • Champagne

7

When is the usual time (subject to load) to do a table check to see if everything is alright?

  • Before the meal is served
  • Five minutes after the first course is served
  • Fifteen minutes after the first course is served
  • Between starters and mains

8

What drink is traditionally associated with an after dinner cheeseboard?

  • Port
  • Sherry
  • Brandy
  • Coffee

 

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