Clases de Ingles por Skype

1. What is one main responsibility of an expeditor?

A. Cleaning dishes and pans B. Cooking all the entrees C. Managing tickets and communicating with the chef D. Serving drinks to customers

2. Why are lemon slices prepared at the beginning of the shift?

A. To make lemonade for servers B. To garnish lemon-based dishes C. To clean cutting boards D. To flavor soups

3. Why should lemons and parsley not be prepped on the same side of the cutting board?

A. Parsley stains the board B. Lemons make parsley bitter C. To avoid mixing flavors and contamination D. Because chefs prefer different boards

4. What does “to pit olives” mean?

A. To cook olives in oil B. To remove the skin C. To cut olives into quarters D. To remove the seed from inside the olive

5. If an olive seed breaks apart, what must the expeditor do?

A. Leave it in the dish B. Rinse the olives quickly C. Make sure all seed pieces are removed D. Throw away the entire batch

6. According to the video, why are lemon halves one of the most important preps?

A. They are used only for drinks B. They are the number one garnish C. They are expensive D. They are cooked with pasta

7. About how many lemons are traditionally prepped for a busy night?

A. 5 lemons B. 10 lemons C. 15 lemons D. About 20 lemons

8. Why are cherry peppers placed in water after cutting?

A. To soften the skin B. To cool them down C. To remove the seeds D. To preserve the color

9. What information must a food runner check on a ticket before taking food out?

A. Only the dish name B. Only the server’s name C. Table number, server, items, and time D. The price of the food

10. Why is time described as “the number one thing” for a food runner?

A. Food gets cold and guests become unhappy B. Servers get tired C. Tickets disappear D. The kitchen closes early