Hotel Management Class Test 29

Services of Tea & Coffee Class Test

Welcome to your Services of Tea & Coffee Class Test Hope you understand the class & now it's time to examine yourself through test. Remember you have only 10 minutes to complete the class test after 10 minutes Class test will be automatically submit.चाय और कॉफी क्लास टेस्ट की आपकी सेवाओं में आपका स्वागत है। आशा है कि आपको क्लास समझ में आ गई होगी और अब टेस्ट के माध्यम से खुद को परखने का समय आ गया है। याद रखें कि आपके पास क्लास टेस्ट पूरा करने के लिए केवल 10 मिनट हैं। 10 मिनट के बाद क्लास टेस्ट अपने आप सबमिट हो जाएगा।

1 / 30

1. Which of the following is a common method of serving tea in formal settings?

Tea bag in cup

Pot service

Instant tea

Cold brew

2 / 30

2. What is the ideal temperature for brewing black tea?

60°C

70°C

85°C

95°C

3 / 30

3. Which of the following is NOT a type of coffee brewing method?

French press

Espresso

Drip

Fermentation

4 / 30

4. What should be served alongside black coffee in formal service?

Milk and sugar

Honey

Lemon

Ice

5 / 30

5. In English service, how is tea served?

Waiter serves from the back

Guests serve themselves

Tea is poured by host/hostess

Buffet style

6 / 30

6. What is "Afternoon Tea" traditionally accompanied with?

Full meal

Biscuits and light snacks

Ice cream

Soup

7 / 30

7. Which of the following teas is NOT oxidized during production?

Green tea

Black tea

Oolong tea

White tea

8 / 30

8. The term "Espresso" refers to:

A type of bean

A brewing method

A tea blend

. A sweetener

9 / 30

9. What is a “Barista” specialized in?

Serving alcohol

Making tea

Preparing coffee

Baking pastries

10 / 30

10. What kind of milk is traditionally used in a cappuccino?

Raw milk

Skimmed milk

Steamed milk with foam

Powdered milk

11 / 30

11. What is the standard size of a tea cup in fine dining?

60 ml

120 ml

150 ml

180 ml

12 / 30

12. Which of these is an Indian style of serving tea?

Matcha

Masala Chai

Earl Grey

Iced Tea

13 / 30

13. Coffee beans are primarily sourced from:

Europe

South America

North America

Antarctica

14 / 30

14. Which of the following utensils is essential for traditional tea service?

Teapot

Wine decanter

Shaker

Blender

15 / 30

15. “Americano” is made by:

Adding steamed milk to espresso

Adding water to espresso

Brewing ground coffee

Mixing espresso with sugar syrup

16 / 30

16. What is the main difference between green tea and black tea?

Price

Caffeine content

Fermentation process

Brewing time

17 / 30

17. Which tea is often served with lemon rather than milk?

Black tea

Green tea

Herbal tea

White tea

18 / 30

18. Which of the following is a cold coffee preparation?

Cappuccino

Espresso

Affogato

Frappé

19 / 30

19. What is the term for tea served without milk or sugar?

Weak tea

Naked tea

Plain tea

Straight tea

20 / 30

20. In coffee service, sugar is typically provided in:

A shaker

A sugar bowl

A bottle

A glass

21 / 30

21. What is "latte art"?

A coffee flavor

A tea preparation style

Designs made with milk foam on coffee

Coffee brewed in clay pots

22 / 30

22. Tea is classified based on:

Caffeine level

Time of harvest

Processing method

Size of leaves

23 / 30

23. How should coffee be served in fine dining?

In a mug

In a wine glass

In a demi-tasse cup

In a water glass

24 / 30

24. Which of the following is not a herbal tea?

Chamomile

Peppermint

Earl Grey

Hibiscus

25 / 30

25. What’s the key characteristic of Turkish coffee?

Brewed with milk

Filtered before serving

Served with grounds

Made with instant powder

26 / 30

26. Which term refers to the art of coffee preparation and service?

Viticulture

Gastronomy

Mixology

Barista craft

27 / 30

27. Which of the following coffee drinks has the highest milk content?

Macchiato

Espresso

Latte

Mocha

28 / 30

28. Tea and coffee should be served:

Cold

Warm

Hot

Lukewarm

29 / 30

29. Which utensil is NOT needed for tea service?

Saucer

Teacup

Teaspoon

Cheese knife

30 / 30

30. What is the function of a tea strainer?

To stir tea

To hold the teapot

To strain loose leaves

To measure tea

Your score is

1. Which of the following is a common method of serving tea in formal settings?

2. What is the ideal temperature for brewing black tea?

3. Which of the following is NOT a type of coffee brewing method?

4. What should be served alongside black coffee in formal service?

5. In English service, how is tea served?

6. What is "Afternoon Tea" traditionally accompanied with?

7. Which of the following teas is NOT oxidized during production?

8. The term "Espresso" refers to:

9. What is a “Barista” specialized in?

10. What kind of milk is traditionally used in a cappuccino?

11. What is the standard size of a tea cup in fine dining?

12. Which of these is an Indian style of serving tea?

13. Coffee beans are primarily sourced from:

14. Which of the following utensils is essential for traditional tea service?

15. “Americano” is made by:

16. What is the main difference between green tea and black tea?

17. Which tea is often served with lemon rather than milk?

18. Which of the following is a cold coffee preparation?

19. What is the term for tea served without milk or sugar?

20. In coffee service, sugar is typically provided in:

21. What is "latte art"?

22. Tea is classified based on:

23. How should coffee be served in fine dining?

24. Which of the following is not a herbal tea?

25. What’s the key characteristic of Turkish coffee?

26. Which term refers to the art of coffee preparation and service?

27. Which of the following coffee drinks has the highest milk content?

28. Tea and coffee should be served:

29. Which utensil is NOT needed for tea service?

30. What is the function of a tea strainer?

Related Courses

Hotel Management Class Test 33

Hotel Management Class Test 21

Hotel Management Class Test 25

Hotel Management Class Test 02

Hotel Management Class Test 30

Hotel Management Class Test 04