Republic of the Philippines

Department of Education
Schools Division of Quirino
QUIRINO GENERAL HIGH SCHOOL
Zamora, Cabarroguis, Quirino
Senior High School

THIRD QUARTER EXAMINATION

ACADEMIC YEAR 2018 – 2019
FOOD AND BEVERAGE SERVICES (GAS PEARL AND SAPPHIRE)

Name: Gr. & Sec.: Date: Score:

General Instruction: Read and analyze each statement carefully then choose the correct letter of
your answer and write it in your answer sheet.
I. MULTIPLE CHOICE
1. A department who is responsible in providing food and beverage order to guest is called _______.
a. Food and beverage b. housekeeping c. accounting d. restaurant
2. A person who is responsible in planning menus and ensuring profit margins are achieved is called
_____.
a. F and B Manager b. housekeeping manager c. chef d. waiter
3. Which of the following is the first procedure in cleaning and sanitizing?
a. Pre-rinse b. clean c. rinse d. sanitize
4. A restaurant in which coffee, beverages and light meals are served.
a. Coffee house b.snack bar c. delicateesen d. theme restaurant
5. It is a center - various food stalls selling local & other food.
a. foodcourt b.snack bar c. delicateesen d. theme restaurant
6. It is also known as deli counter at supermarket selling cold cuts and salads for take away.
a. foodcourt b.snack bar c. delicateesen d. theme restaurant
7. The food is assembled in the kitchen on plates and the service staff picks it up and brings it directly
to the table.
a. platter b. plated c. Russian d. gueridon
8. Which of the following is NOT an advantage of a plated service?
a. prompt service b. rapid turnover of table c. server have no more time d. less wastage
9. The food transferred to plate in front of customer from flat/serving dish,using spoon and
fork(serving gear) or other appropriate utensils such as ladle is called _______.
a. platter b. plated c. tray d. gueridon
10. It is the transferring of food to the customer’s plate at the service trolley and served.
a. platter b. plated c. tray d. gueridon
11. A type of service that food is display nicely on a long buffet tables and customer’s help
themselves (self – service).
a. buffet b. plated c. tray d. gueridon
12. A type of service that is has the highest standard is called ________________.
a. buffet b. french c. tray d. gueridon
13. A type of chair that is favorite in steak houses and fine dining restaurants.
a. wooden chairs b. metal chairs c. Moulded PVC chairs d. PVC
14. It holds all the necessary cutlery, crockery, hollowware, menu cards, check pads, accompanying
sauces, that are required during service.
a. wooden chairs b. metal chairs c. Moulded PVC chairs d. sideboard
15. It is a movable service or trolley from which food can be carved, flambéed or prepared and
served.
a. gueridon trolley b. room cart trolley c. push cart d. all of the above
16. A type of glass that has all three parts is called ____________.
a. footed ware b. stem ware c. tumbler d. Collins glass
17. It is a small glass designed to hold or measure spirits or liquor.
a. rock glass b. shot glass c. pint glass d. all of the above
18. The preferred serving vessel for sparkling wines and fruit beers.
a. champagne glass b. flute glass c. cocktail glass d. white wine glass
19. It refers to all types of knives and other cutting implements used in the dining area.
a. cutlery b. flatware c. halloware d. spoons and forks
20. Anything with potential to cause injury, illness or damage is called ______.
a. hazard b. accident d. knives d. OHS
21. A type of hazard that brought by workers infected with diseases or illness is called ______.
a. hazard b. physical hazard c. biological hazard d. psychological hazards
22. A type of hazard that brought by use of chemicals such as disinfectants for cleaning equipment.
a. chemical hazard b. physical hazard c. biological hazard d. psychological hazards
23. How will you prevent the hazards?
a. by applying the SAFE b. by not obeying the rules c. by observing d. none of the above
24. Which of the following is NOT a practice in the kitchen?
a. wash hands thoroughly b. always wear PPE c. wear mask d. wear necklace
25. An elaborate and formal evening meal for many people, often followed by speeches is called ___.
a. catering b. banquet c. wedding d. meeting
26. This table layout usually used for Wedding Receptions.
a. catering b. banquet c. wedding d. meeting
27. This table layout is often used for Board of Directors meetings, committee meetings, or discussion
groups.
a. t shape b. banquet c. wedding d. board meeting style
28. A seating arrangement describes the positioning of seats partially and equally askew in one
direction.
a. t shape b. herringbone style c. wedding d. board meeting style
29. This layout is like the students and teacher in a school or classroom.
a. t shape b. classroom style c. wedding d. board meeting style
30. It is the most efficient set-up when the attendees will act as an audience. This set-up is not
recommended for food events or if note taking is required.
a. t shape b. classroom style c. theater style d. board meeting style