Catering and Event Planning – MCQs – Culinary Arts

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1. What is the primary goal of catering services?





2. Which is the first step in event planning?





3. What is a banquet?





4. Which catering type is most suitable for outdoor events?





5. Event planners use which document to track event timelines?





6. Which factor is most important in menu planning for catering?





7. What is the main responsibility of an event planner?





8. Which service style involves guests serving themselves?





9. What does RSVP mean in event invitations?





10. Which type of event is typically handled by corporate catering?





11. What is the primary purpose of a tasting session before an event?





12. Which piece of equipment is essential for outdoor catering?





13. What is a key consideration in buffet layout?





14. Which of the following best defines “event logistics”?





15. What is the role of a banquet captain?





16. In catering contracts, what does “guaranteed number” refer to?





17. Which service style is commonly used for weddings?





18. What is the purpose of a floor plan in event planning?





19. What is the benefit of on-premise catering?





20. What does “head count” mean in catering?





21. Which factor affects catering pricing the most?





22. What is a canapé?





23. Event planners often create a “run sheet” for:





24. Which is an example of themed catering?





25. Why is portion control important in catering?





26. What does “setup time” mean in event planning?





27. Which service style provides food on shared platters for guests?





28. What is a “destination event”?





29. Which staff member handles food presentation on plates?





30. Why is vendor coordination crucial in event planning?





31. What is the main purpose of an event budget?





32. Which type of catering is most suited for corporate meetings?





33. Which of the following is a cold canapé ingredient?





34. What is the importance of guest flow in event planning?





35. In catering, “lead time” refers to:





36. What is a “signature dish” in catering?





37. Which is a non-alcoholic beverage option for events?





38. What is the key role of event staff briefing?





39. What is the advantage of buffet catering?





40. In catering, “perishable items” refer to:





41. What is the purpose of a tasting event for clients?





42. Which service style involves passing trays of food to guests?





43. What is the role of a sommelier at an event?





44. Why is waste management important in catering?





45. What is a “buffet runner”?





46. Which catering type is best for large-scale weddings?





47. What is the purpose of contingency planning in events?





48. What is a typical feature of high-end catering?





49. Which department collaborates most with catering teams?





50. What is the ultimate goal of catering and event planning?





 Core Culinary Subjects

  1. Introduction to Culinary Arts – MCQs – Culinary Arts

  2. Food Preparation & Cooking Techniques – MCQs – Culinary Arts

  3. Knife Skills and Safety – MCQs – Culinary Arts

  4. Culinary Terminology – MCQs – Culinary Arts

  5. Garde Manger (Cold Kitchen) – MCQs – Culinary Arts

  6. Soups, Stocks & Sauces – MCQs – Culinary Arts

  7. Meat, Poultry & Seafood Preparation – MCQs – Culinary Arts

  8. Vegetable & Starch Cookery – MCQs – Culinary Arts

  9. Baking & Pastry Arts – MCQs – Culinary Arts

  10. International Cuisine – MCQs – Culinary Arts

  11. Regional/Local Cuisine – MCQs – Culinary Arts

  12. Modernist/Contemporary Cuisine – MCQs – Culinary Arts

 Baking and Pastry Specialization

  1. Fundamentals of Baking – MCQs – Culinary Arts

  2. Pastry Techniques – MCQs – Culinary Arts

  3. Bread Making & Artisan Breads – MCQs – Culinary Arts

  4. Cake Decorating – MCQs – Culinary Arts

  5. Chocolate and Confectionery Arts – MCQs – Culinary Arts

  6. Plated Desserts – MCQs – Culinary Arts

🍽️ Food & Beverage Management

  1. Menu Planning and Design – MCQs – Culinary Arts

  2. Food Costing and Control – MCQs – Culinary Arts

  3. Inventory & Purchasing Management – MCQs – Culinary Arts

  4. Food Safety & Sanitation (HACCP/ServSafe) – MCQs – Culinary Arts

  5. Restaurant & Kitchen Operations – MCQs – Culinary Arts

  6. Hospitality and Customer Service – MCQs – Culinary Arts

  7. Beverage Studies (Wine, Coffee, Tea, etc.) – MCQs – Culinary Arts

  8. Bar and Beverage Management – MCQs – Culinary Arts

 Business & Management in Culinary

  1. Culinary Entrepreneurship – MCQs – Culinary Arts

  2. Hospitality Management – MCQs – Culinary Arts

  3. Catering and Event Planning – MCQs – Culinary Arts

  4. Marketing for Food & Hospitality – MCQs – Culinary Arts

  5. Human Resources in Hospitality – MCQs – Culinary Arts

  6. Financial Management for Culinary Professionals – MCQs – Culinary Arts

 Nutrition and Health

  1. Nutrition and Menu Planning – MCQs – Culinary Arts

  2. Dietary and Special Needs Cooking – MCQs – Culinary Arts

  3. Food Allergies and Intolerances – MCQs – Culinary Arts

  4. Sustainable Cooking Practices – MCQs – Culinary Arts

 Other Essential Courses

  1. Culinary Math – MCQs – Culinary Arts

  2. Food Science and Technology – MCQs – Culinary Arts

  3. Culinary History and Culture – MCQs – Culinary Arts

  4. Internship / Industry Placement – MCQs – Culinary Arts

  5. Capstone Project or Culinary Portfolio – MCQs – Culinary Arts