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:

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: