Food & Beverage Service is one of 9 topics in the Grade 11 Hospitality Studies CAPS syllabus, covered across 3 lessons on Study Vault. Below are real practice questions from this topic with full worked answers.
Sample practice questions
Easy
1. What is plated (American) service?
Food portioned and arranged onto individual plates in the kitchen before being placed in front of each guest
Food carved at the guest's table on a mobile trolley
Guests serving themselves from dishes placed on the table
Food served directly from a platter at the table by the server
Answer: Food portioned and arranged onto individual plates in the kitchen before being placed in front of each guest — Plated (American) service involves food being portioned and arranged onto individual plates in the kitchen before being carried out and placed in front of each guest.
Easy
2. What is family service?
Food placed on the table in serving dishes, with guests serving themselves and passing dishes to one another
Food finished and carved on a mobile trolley at the table
Food served onto the guest's plate at the table using service spoons and forks
Guests never eating together at the same table
Answer: Food placed on the table in serving dishes, with guests serving themselves and passing dishes to one another — Family service involves food being placed on the table in serving dishes, with guests serving themselves and passing dishes to one another, creating an informal, communal dining experience.
Medium
3. Name the type of service that uses a small mobile trolley to finish, carve or flambe a dish at or near the guest's table.
Answer: gueridon service — Gueridon service involves food being finished, carved, flambeed or otherwise prepared on a small mobile trolley (a gueridon) at or near the guest's table.
