Catering and Gourmet cooking Introduction to Catering/ Dynamics of C
1. The document a caterer...
1. The document a caterer uses to stipulate the terms, conditions, and contents of the services he or she will provide each client is called the
Submitted: 11 years ago.Category: Homework
A. client agreement.
C. press release.
2. One of the keys to running a lucrative catering business is to
A. charge for overtime work.
B. transport foods to a site.
C. keep the menus simple.
D. charge a lot of money.
3. You can use a standard caterer's symbol, such as a chef's hat, on your business card as your
4. Suppose you're a caterer who specializes in cooking and serving meals in the client's house. What type of catering service are you providing?
A. No-service catering
B. Partial-service catering
C. Full-service catering
D. On-premise catering
5. Which of the following is the best way to get your catering business started?
A. Research your area and develop a marketing strategy.
B. Wait for your excellent food and service to build you a good image and reputation.
C. Leave your business cards every appropriate place you can.
D. Get involved with local organizations and become a speaker.
6. Which of the following would you want to do when developing a marketing position?
A. Position yourself in an untapped consumer market.
B. Go after the same demographic as other area caterers.
C. Market yourself as a general caterer willing to accept any type of job.
D. Emphasize your inexperience and gain clients by charging a much cheaper price.
7. A new caterer, working off premise, typically invests less than _______ to open a catering business.
8. On your business card, you position your business as "the area's most creative cookery." This phrase is your
B. business name.
9. The planned effort to present a unique image through newspapers, community events, and other visible places is called
C. public relations.
D. press release.
10. Leon is catering a luncheon. He is only supplying the food. What kind of catering service is he providing?
C. Corporate catering
11. What can you expect when you ask clients for testimonials?
A. They'll want to come up with full-blown ideas.
B. They'll know exactly what you want.
C. They'll take the time to write up a testimonial and mail it to you.
D. They'll be happy to approve a testimonial you've written.
12. Which person is most likely to become a successful caterer?
A. Sapana is independent and loves to solve problems. Nothing rattles her. She is a creative person and a great cook.
B. Tony is an outgoing, energetic individual who loves dealing with people. He often gets so caught up in what he's doing that he forgets to do things like balancing his checkbook or returning phone calls.
C. Steve is a friendly, flexible cook who enjoys making people happy so much that it gives him a stomachache if they aren't pleased with his efforts.
D. Jonah is a versatile cook who is determined to make his fortune overnight. He has tried many get-rich-quick schemes, but knows this one is a winner.
13. To determine the price to charge for your service, you'll need to calculate the costs of the material, labor, and what other two elements?
A. Location and overhead
B. Overhead and profit
C. Food and supplies
D. Finder's fees and entertainment
14. You operate a small catering firm specializing in sit-down dinner parties that you prepare and serve yourself with no helpers. A client of yours loves your food so much that she has asked you to cater her daughter's wedding reception for 300 people, to be held in her back yard. It's your first chance at a big event and you're not really set up for it. You don't have the equipment, you don't have the staff, and you don't have the connections to musicians; however, you're tempted. What would be your wisest decision?
A. Accept the job and use this chance to make all the contacts you need to expand your business.
B. Agree to make the food if the client will subcontract all the other services herself.
C. Turn down the job, explaining why you can't do it, and wish her luck finding someone else.
D. Turn the job down; however, give the client the name of a high-quality catering firm that can meet her needs.
15. Everything at the small sit-down dinner party has gone beautifully. You go to finish off the evening with a flare by bringing in the customer's fondue pot, which you filled with melted chocolate and plugged in to keep warm several minutes ago, while you chopped up the fresh fruits to dip in it. Now the chocolate has hardened! What did you most likely do wrong?
A. You bought the wrong chocolate.
B. You didn't get the timing right.
C. You failed to check the equipment during the site visit.
D. You hired the wrong assistants.
16. Which is the most important prerequisite for making your catering business successful?
A. Catering experience
B. A degree in catering
C. Cooking talent
17. Recent figures show that most caterers have a profit margin of
18. When first starting out, you should expect to make less money than you will later because
A. your speed and efficiency will improve as you go.
B. no one will pay a beginner well.
C. it will be hard to find work at first.
D. your competitors have gradually built up to the rates they charge.
19. One of the best ways to generate word-of-mouth advertising is
A. to spend a lot of time talking.
B. to specialize in as many different things as possible.
C. to join professional associations.
D. to always emphasize your unique specialty.
20. For a new business, what percentage of your estimated first year's gross sales should be allocated to your advertising and public relations budget?
1. You're likely to encounter formal service in all of the following settings except which one?
A. A gourmet restaurant
B. A wedding
C. A church outing
D. A dinner party
2. Which of the following statements about table service settings is correct?
A. Silverware is positioned according to size, with the largest utensil closest to the plate.
B. The salad fork is placed inside the dinner fork.
C. Bread and butter plates go to the right of the dinner plate.
D. Water glasses go above the dinner plate.
3. Which of the following statements about finger bowls is true?
A. Finger bowls are generally used only at informal meals.
B. To use a finger bowl, use a spoon to place a small amount of water in your hand.
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.
4. At a party, it's sometimes permissible for serving personnel to
A. sample the buffet items before the guests arrive.
B. become part of the party if they know some of the guests.
C. take home any leftovers that remain.
D. smoke, provided they don't do so in view of the guests.
5. The accepted way to eat caviar is to
A. place a small spoonful directly onto a toast wedge.
B. place a small spoonful of caviar on your plate.
C. spread it evenly over pasta or potatoes.
D. mix it with an equal part of mayonnaise and spread it on bread.
6. Which of the following is often served as a palate cleanser between courses?
C. Fresh fruit
D. Ice cream
7. What is a silence pad?
A. A handkerchief used to quiet down noisy guests
B. A buffer to line the windows for reducing traffic noise
C. A felt layer underneath the tablecloth
D. A felt cushion underneath a hot plate
8. When hiring a new employee, it's important to do all of the following except which one?
A. Interview all of the applicants before making your decision.
B. Hire the employee you like most, regardless of his or her qualifications.
C. Have someone screen the calls.
D. Make sure the job description is very clear before you start.
9. In formal table service, all cutlery must be lined up _______ inch(es) from the edge of the table.
10. John is a caterer who encourages his staff to make suggestions on work procedures and frequently incorporates their thoughts into his management program. What kind of management style does John exhibit?
11. In American table service, which server is doing the job correctly?
A. Kareem is serving wine from the guest's left.
B. Brian is clearing dishes from the guest's left.
C. Sapana is serving food from the guest's left.
D. Michael is clearing dishes from the right side, with his left hand.
12. When serving a formal meal, the first item served is the
A. first wine.
B. bread and butter.
13. Which of the following egg dishes is best eaten with a spoon?
B. Poached egg
C. Soft-boiled egg
D. Eggs Benedict
14. In a table setting, the tines of the dessert fork should always be facing toward the
A. top of the table.
B. left of the table.
C. right of the table.
D. bottom of the table.
15. 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. Spit the food out on your plate.
B. Sneak the food back onto your spoon or fork and hide it in the garnish.
C. Cover your open mouth with a napkin and remove it discretely.
D. Immedietely call over the host or hostess and complain.
16. One of the best ways to avoid disasters at a catering event is to
A. prepare backup food.
B. keep the guests outside until the last minute.
C. prepare the entire meal the day before.
D. develop so much experience that you can anticipate anything.
17. The best way to eat spaghetti is
A. twirling it around a fork.
B. cutting it up.
C. twirling it around a large spoon.
D. mixing the sauce and spaghetti together and cutting it up.
18. Which of the following behaviors is considered acceptable table manners?
A. Take a drink of water to wash down each bite of food.
B. Salt your food before tasting it, especially vegetables.
C. Rest your hands on the table with your wrists against the table's edge.
D. Pick up a large soup bowl to drink the last drops.
19. The most appropriate way to hold a small wineglass is with
A. one hand around the bowl.
B. both hands on the bowl.
C. one hand partially on the bowl and your fingers on the stem.
D. your fingers on the stem.
20. Which kind of food service is the most expensive and requires the largest staff of skilled servers?