JC99 CBT

Panna Cotta is a type of:
Midsummer Breeze contains:
Compote is best described as:
During breakfast, crew must ensure pax’s coffee/tea is replenished throughout the flight:
True
False
During cheese and fruit course, crew should offer pax:
When serving sake, crew needs to check his preference for:
Salad dressing must be drizzled on the greens of the starter/salad/hors d’oeuvres:
In Hanakoireki, ___ out of 5 compartment items in the bento box must be heated
On flights with satay service and pax request for nuts:
Port must always be offered when cheese is featured in JCL:
When serving cereal during breakfast service, crew should offer pax a choice of:
Most of the vegetables used for inflight meals are first:
When preparing double espresso, crew should:
Garnishes that looked limpy can be refreshed by:
When serving brunch, crew should offer pax the following:
ICP Chef Alfred Portale is from:
Vintage on a wine label refers to wine of good quality:
JCL menu and beverage list may be preset on ground in literature pockets for all flights:
€True” Champagne is made by:
For adhoc request of chilli sauce, crew are required to present in:
How are indian mints offered to pax:
Which one of the ICP Chef is Michelin Star rated:
Gouda cheese originates from:
When taking main course order, crew should personalize the approach by ascertaining before hand the following:
Roquefort and Cambonzola are classified as:
Café Au Lait is made up of:
Planning and creating exotic signature dishes comes under:
For flights departing 1000 hrs, champagne, OJ and welcome drink served on ground:
Veloute is a white sauce made from:
Danish pastries should be served:
You’re not advised to pre-cut cheese before service when they are uplifted in bulk:
How many preset seat positions are available for JCL weber seats:
Which of the following is generally NOT offered during cheese course:
Pre bowled ice cream (tray service) is served with a:
During table clearance after main course in JCL (tray service), crew should:
When presenting tray to jap pax, crew should check that the chopsticks are:
For tray service, crew do not need to include the chopstick rest and soup spoon base:
Which of the following have a higher level of tannin:
A full dinner service usually comprises of:
Millk for the cereal and yoghurt course served on the cart for the JCL breakfast service:
Crew are allowed to preset headsets into the seat pockets for all flights:
The word “Appellation” on a French wine label refers to:
The cheese “Mascarpone” (Italian cheese made from cream coagulated with citric acid) is used in the dessert:
Special meal main courses must be served before others:
For lunch, dinner and supper, Hanakoireki hot box consists of how many boxes:
Hanakoireki hot box consists of :
Crew should accept pax request of having meal both after T/O and before landing:
Mango rassi is served with:
On SIN-MNL, a bottle of water is:
Table liners are uplifted for BKK Turns:
Nann and roti are meant for Indian flight to be served:
Sandwiches are to be heated for:
Bal paese is:
Tannin is:
Sparkle wine undergo how many traditional method champanoise:
Full bodied wines are referred to:
Café Royal:
Vermouth is:
Cheese should be served:
Julienne:
Satay peanut sauce heating:
Satay heating guidelines:
Polenta:
Veloute:
Ice coffee is served in:
Swizzle sticks are required for all alcohol cocktail with brandy glass:
Pax who request for Eng tea ar the end of lunch service should be served with:
Satay is displayed in:
Large bowl should be with:
Dip dish is for:
Main course in square plate is recommended to use an item to serve:
For spacebed:
Spacebed seat when unable to recline:
Blue Cheese:
Soft Cheese:
Semi-soft Cheese:
Semi-hard/Hard Cheese:
Port is served:
Garlic bread heating:
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