Food and Hospitality
Quiz by Nelly Sanchez
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Measure skills
from any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
With a free account, teachers can
- edit the questions
- save a copy for later
- start a class game
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
90 questions
Show answers
- Q1Hosts and hostesses are paid:An hourly wage30s
- Q2Chefs and cooks must be licensed in order to prepare food in a restaurant.False30s
- Q3The cook who is second-in-command in the kitchen is called theSous chef30s
- Q4Hosts and hostesses are among the most important employees in a restaurant.True30s
- Q5All restaurants require food service managers to have a degree in management.False30s
- Q6A chef's salary can vary widely depending on the restaurant and its location.True30s
- Q7Typically, the first person to greet a customer in a restaurant is theHost or hostess30s
- Q8The term "salary" refers to the amount of money madeIn a year30s
- Q9You have to go to culinary school to become a chef.False30s
- Q10Servers typically perform all the following duties EXCEPTsupervising kitchen staff30s
- Q11Restaurant managers are some of the highest paid types of managers.False30s
- Q12A host or hostess may perform all the following duties EXCEPT:Taking orders30s
- Q13What type of chef would most likely be responsible for inspecting equipment?Executive chef30s
- Q14The average salary for chefs and head cooks is closest to40,00030s
- Q15Line cooks have the flexibility to be more creative with their dishes than other types of cooks.False30s