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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What is the number 2 chef in a kitchen, immediately below the head chef called?
Chef de Cuisine
Deputy Head Chef
Which of these is a steak cooking instruction?
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
If a dish is described as 'lyonnaise' which vegetable will it definitely contain?
In restaurant jargon, what is the kitchen area called where the chef leaves plates ready for service?
The hot plate
The waiter table
Which of these wines should not be served with a cooler sleeve or bucket?
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
What drink is traditionally associated with an after dinner cheeseboard?
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