Küchen- und Serviceabläufe auf Englisch für Restaurantfachleute

Question 1

Welches Küchengerät dient zum Zerkleinern von Lebensmitteln?

Accepted Answer

Mixer

Answer

Ofen

Answer

Herd

Answer

Kühlschrank

Question 2

Welche Serviceablaufform ist typisch für gehobene Restaurants?

Accepted Answer

Wahlmenü

Answer

Selbstbedienung

Answer

Speisekarte

Answer

Buffet

Question 3

Was bedeutet der Begriff 'Mise en place' in der Küche?

Accepted Answer

Vorbereiten aller Zutaten und Materialien vor dem Kochen

Answer

Reinigen der Küche nach dem Kochen

Answer

Anrichten der Teller vor dem Servieren

Answer

Auswählen der passenden Weine zum Gericht

Question 4

Welche Aufgabe hat ein Commis de Cuisine?

Accepted Answer

Unterstützung in der Küche

Answer

Küchenchef

Answer

Servicepersonal

Answer

Barkeeper

Question 5

Welche der folgenden Speisen ist eine kalte Vorspeise?

Accepted Answer

Salat

Answer

Suppe

Answer

Nudeln

Answer

Pizza

Question 6

Wie nennt man die Zubereitungsmethode, bei der Speisen mit Alkohol flambiert werden?

Accepted Answer

Flambieren

Answer

Überbacken

Answer

Pochieren

Answer

Grillen

Question 7

Welche Aufgabe hat der Maître d'hôtel?

Accepted Answer

Leitung des Servicepersonals

Answer

Zubereitung von Speisen

Answer

Empfang der Gäste

Answer

Abrechnung der Gäste

Question 8

Which task is typically NOT performed by a waiter or waitress?

Accepted Answer

Preparing and cooking food

Answer

Taking orders from customers

Answer

Serving food and drinks to customers

Answer

Clearing and cleaning tables

Question 9

What is the English term for the position responsible for supervising the service staff in a restaurant?

Accepted Answer

Head waiter

Answer

Cook

Answer

Bartender

Answer

Waiter

Question 10

What is the German term for the hierarchical system of staff in a kitchen?

Accepted Answer

Küchen-Brigade

Answer

Küchen-Crew

Answer

Küchen-Personal

Answer

Küchen-Mannschaft

Question 11

Which English term refers to the area of a kitchen where cold dishes are prepared?

Accepted Answer

Cold Kitchen

Answer

Main Kitchen

Answer

Pastry Kitchen

Answer

Butcher Shop

Question 12

Which type of cut involves creating small, equal-sized cubes of vegetables?

Accepted Answer

Dice

Answer

Julienne

Answer

Batonnet

Answer

Rondelle

Question 13

What is the primary purpose of preparing 'mise en place'?

Accepted Answer

To organize and prepare ingredients before cooking

Answer

To clean the kitchen after cooking

Answer

To set the tables for guests

Answer

To take orders from customers

Question 14

In which serving style are all dishes brought to the table simultaneously?

Accepted Answer

Russian Service

Answer

French Service

Answer

English Service

Answer

American Service

Question 15

What is the German term for a waiter?

Accepted Answer

Kellner

Answer

Koch

Answer

Barkeeper

Answer

Sommelier

Question 16

Which of the following is not a type of wine glass?

Accepted Answer

Beer mug

Answer

Red wine glass

Answer

White wine glass

Answer

Champagne flute

Question 17

What is the English term for 'Amuse-Gueule'?

Accepted Answer

Appetizer

Answer

Entree

Answer

Main Course

Answer

Dessert

Question 18

Which of the following is a traditional sauce commonly used in German cuisine?

Accepted Answer

Jägersauce

Answer

Hollandaise Sauce

Answer

Béchamel Sauce

Answer

Béarnaise Sauce

Question 19

What is the primary responsibility of a 'sommelier' in a restaurant?

Accepted Answer

Recommending and serving wine

Answer

Preparing and cooking food

Answer

Taking orders from customers

Answer

Cleaning the restaurant

Question 20

What is the German word for "kitchen"?

Accepted Answer

Küche

Answer

Speisekammer

Answer

Speisesaal

Answer

Gaststube

Question 21

Which kitchen appliance is used to cut large quantities of vegetables efficiently?

Accepted Answer

Food processor

Answer

Hand blender

Answer

Meat slicer

Answer

Convection oven

Question 22

Translate the French culinary term "Mise en place" into English.

Accepted Answer

Preparation

Answer

Cooking

Answer

Presentation

Answer

Cleaning

Question 23

Which type of table service involves preparing food directly at the guest's table?

Accepted Answer

Gueridon service

Answer

Buffet service

Answer

Family-style service

Answer

Silver service

Question 24

In a formal dining setting, what is the correct sequence for serving a meal?

Accepted Answer

Appetizer - Soup - Entree - Dessert

Answer

Soup - Appetizer - Entree - Dessert

Answer

Entree - Soup - Appetizer - Dessert

Answer

Dessert - Entree - Appetizer - Soup

Question 25

What does the acronym HACCP stand for in the context of food safety?

Accepted Answer

Hazard Analysis and Critical Control Points

Answer

Health and Safety Code of Conduct

Answer

Hygiene and Cleanliness Control Practices

Answer

Hazard Assessment and Critical Control Points

Question 26

What is the primary purpose of blanching vegetables before cooking?

Accepted Answer

To preserve their color, texture, and nutrients

Answer

To remove excess moisture

Answer

To enhance their flavor

Answer

To tenderize them

Question 27

Which type of wine is typically paired with fish dishes?

Accepted Answer

White wine

Answer

Red wine

Answer

Rosé wine

Answer

Sparkling wine

Question 28

What is the recommended temperature for storing raw meat in order to maintain its safety and quality?

Accepted Answer

0-4°C

Answer

4-8°C

Answer

8-12°C

Answer

12-16°C

Question 29

Which of the following is a common method for cooking meat, involving direct heat and often grilling marks?

Accepted Answer

Grilling

Answer

Poaching

Answer

Frying

Answer

Stewing

Question 30

Translate the German word 'Vorspeise' into English.

Accepted Answer

Appetizer

Answer

Main course

Answer

Dessert

Answer

Drink

Question 31

Which of the following kitchen appliances is primarily used for preparing dough?

Accepted Answer

Stand mixer

Answer

Blender

Answer

Deep fryer

Answer

Oven

Question 32

In a restaurant, what is the proper sequence of service?

Accepted Answer

Greeting, taking the order, serving food, presenting the bill

Answer

Taking the order, greeting, serving food, presenting the bill

Answer

Serving food, greeting, taking the order, presenting the bill

Answer

Greeting, serving food, taking the order, presenting the bill

Question 33

Which of the following is a key responsibility of a restaurant server?

Accepted Answer

Taking customer orders

Answer

Preparing food

Answer

Washing dishes

Answer

Managing finances

Question 34

What is a primary purpose of using garnishes in food presentation?

Accepted Answer

Enhancing visual appeal

Answer

Providing additional flavor

Answer

Indicating the type of dish

Answer

Disguising imperfections

Question 35

Which of the following is a common type of sauce found in German cuisine?

Accepted Answer

Bratensauce

Answer

Béchamel

Answer

Hollandaise

Answer

Velouté

Question 36

What is the German term for 'menu'?

Accepted Answer

Speisekarte

Answer

Tischkarte

Answer

Getränkekarte

Answer

Weinkarte

Question 37

When handling customer complaints in a restaurant, what is the most effective approach?

Accepted Answer

Responding with empathy and professionalism

Answer

Ignoring the complaint

Answer

Arguing with the customer

Answer

Offering free items to appease the customer

Question 38

Which kitchen appliance is primarily used for chopping and preparing ingredients?

Accepted Answer

Food processor

Answer

Oven

Answer

Deep fryer

Answer

Stovetop

Question 39

What is the term for the process of taking orders and serving guests in a restaurant?

Accepted Answer

Service

Answer

Mise en place

Answer

Sous vide

Answer

À la carte

Question 40

Which cooking technique involves slowly cooking food in liquid over low heat?

Accepted Answer

Braising

Answer

Frying

Answer

Steaming

Answer

Baking

Question 41

In a kitchen, what is the designated area where food preparation takes place called?

Accepted Answer

Station

Answer

Pantry

Answer

Dining room

Answer

Storage area

Question 42

What is the term for a written document that specifies the ingredients and instructions for preparing a dish?

Accepted Answer

Recipe

Answer

Menu

Answer

Order ticket

Answer

Mise en place

Question 43

Which type of salad dressing is made with an oil and vinegar base?

Accepted Answer

Vinaigrette

Answer

Mayonnaise

Answer

Ranch

Answer

Honey mustard

Question 44

Who is responsible for managing and directing the kitchen operations?

Accepted Answer

Head chef

Answer

Sous chef

Answer

Line cook

Answer

Server

Question 45

Identify the kitchen appliance designed to cook food rapidly at high temperatures.

Accepted Answer

Grill

Answer

Oven

Answer

Steamer

Question 46

Select the term used to describe the systematic process of food preparation and service in restaurants.

Accepted Answer

Mise en place

Answer

Table d'hôte

Answer

A la carte

Answer

À point

Question 47

Which of the following is not considered an essential item in a standard table setting?

Accepted Answer

Bread knife

Answer

Plate

Answer

Fork

Answer

Glass

Question 48

Indicate the primary purpose of a bain-marie in a kitchen setting.

Accepted Answer

To maintain the warmth of food

Answer

To cool food rapidly

Answer

To cook food swiftly

Answer

To store food safely

Question 49

Identify the garnishing technique employed to create decorative patterns or designs on food.

Accepted Answer

Piping

Answer

Poaching

Answer

Sautéing

Answer

Roasting

Question 50

Select the menu type that offers a limited number of dishes at a fixed price.

Accepted Answer

Table d'hôte

Answer

Degustation

Answer

À la carte

Answer

Buffet

Question 51

Select the term used to describe the process of removing the outer layer of a vegetable or fruit.

Accepted Answer

Peeling

Answer

Slicing

Answer

Chopping

Answer

Dicing

Question 52

Identify a crucial skill for effective communication in the service industry.

Accepted Answer

Active listening

Answer

Using informal language

Answer

Rapid speech

Answer

Interrupting customers

Question 53

Select the type of sauce created by emulsifying butter and flour.

Accepted Answer

Béchamel

Answer

Espagnole

Answer

Hollandaise

Answer

Velouté

Question 54

What is the German word for 'kitchen'?

Accepted Answer

Küche

Answer

Speisekammer

Answer

Büro

Answer

Lager

Question 55

What is the role of a 'garde manger' in a professional kitchen?

Accepted Answer

To prepare and present cold dishes and hors d'oeuvres

Answer

To store dry ingredients

Answer

To clean and prepare vegetables

Answer

To cook hot meals

Question 56

What is the term for cooking a dish to order?

Accepted Answer

À la minute

Answer

Cook-chill

Answer

Sous vide

Answer

Mise en place

Question 57

Which of the following is a crucial safety measure in a restaurant kitchen?

Accepted Answer

Wearing non-slip shoes

Answer

Using sharp knives without a cutting board

Answer

Cooking food at extremely high temperatures

Answer

Tasting food without washing hands

Question 58

What is the purpose of 'mise en place' in a kitchen?

Accepted Answer

To organize and prepare ingredients and equipment before cooking

Answer

To prepare dishes for storage

Answer

To clean and sanitize the kitchen

Question 59

Which piece of kitchen equipment is primarily used for grilling?

Accepted Answer

Salamander

Answer

Bain-Marie

Answer

Convection oven

Answer

Deep fryer

Question 60

Who is typically responsible for managing the front-of-house operations in a restaurant?

Accepted Answer

Maitre d'

Answer

Sous chef

Answer

Chef de cuisine

Question 61

Which of the following is a method of preserving food in a vacuum-sealed container?

Accepted Answer

Sous vide

Answer

Curing

Answer

Pickling

Answer

Smoking

Question 62

What is the function of a 'garde manager' in a restaurant?

Accepted Answer

To display and serve cold appetizers and dishes

Answer

To clean and prepare vegetables

Answer

To store dry goods

Answer

To cook hot entrees