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Chapter 04 Quiz

Terms in this set (24)

Serving meats to an animal-rights group can anger the attendees.
True
In-season foods are usually higher quality and less expensive than when they are out of season.
True
Food trends seem to be more permanent, whereas food fads tend to come and go.
True
Speed and efficiency are extremely important for the breakfast meal.
True
Refreshment breaks are usually scheduled at mid-morning and mid-afternoon.
True
A refreshment center that is available all day is referred to as a permanent refreshment center.
True
If a luncheon is scheduled as a refueling stop for attendees, the menu should not include an overabundance of fatty, complex carbohydrates and other types of sink-to-the-bottom foods.
True
Some guests consume special diets for religious or lifestyle reasons. For example, devout Muslims and Jews will not eat pork or shellfish.
True
The use of plated (American) service will usually result in a lower food cost than buffet service, and will require less labor than hand service.
True
A plated buffet style of service would most likely have better food portion control than the typical buffet style of service.
True
A service charge is not a gratuity; it is another term for a voluntary tip.
False
Senior citizens usually do not prefer which of the following types of foods?
spicy foods
A vegetarian who will not eat anything from any animal source is referred to as a:
vegan
Another term for performance cooking is:
action station
What is another term for split entrée?
twin entrée
Generally speaking, red wines should be served with:
strong-flavored foods
Which one of the following is the most functional and most common type of table service?
plated (American) service
Which one of the following is a method of serving where all servers start at one end of the function room and work straight across to the other end?
the wave
What type of service is best to use for a breakfast meal?
buffet service
If a reception is referred to as a networking event, it is usually:
- held during standard dinner hours
- intended to precede or take the place of dinner
- intended to give attendees more time to have a drink, eat a little, and get to know one another

all of the above
Seating should be minimized at receptions. The caterer should plan for seating no more than __________ to __________ percent of the total attendee count.
25, 30
An awards banquet is often part of a __________ given on the convention's last night.
grand banquet
Generally speaking, convention clients are advised to budget _____ percent of their master bills for voluntary tips.
1 to 3
Which one of the following is the most typical catered meal?
dinner
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