RECTO MEMORIAL NATIONAL HIGH SCHOOL

Tiaong, Quezon
SECOND PERIODICAL TEST
FOOD & BEVERAGE SERVICES
GRADE 9
Name _____________________________________________________________ Score _______________
Section __________________________ Date _______________

INSTRUCTIONS: Write the letter of the best answer on the space provided before the number.
________1. Who among the restaurant employees conducts assembly before the whole day operation?
A. Headwaiter B. Busboy C. Manager D. Waiter
________2. Which of the following phrases best describes the word “Mise-En-Place”?
A. Clean As You Go B. Everything in Place C. Everything’s Ready D. Missing in Place
________3. The following are all examples of service wares except which one?
A. Crockery B. Hallow ware C. Side Stand D. Cutleries
________4. What part of the glassware do you have to begin with in polishing them?
A. Stem B. Inside Bowl C. Outside Bowl D. Base or Foot
________5. Why do you need to replenish stocks on/in sideboad?
A. easy access of stocks B. display & attraction C. minimize hazards D. convenience of guests
________6. If the seating capacity of the dining area is 100, how many stocks do you need to supply?
A. 150 B. 100 C. 200 D. 300
________7. Which of the following service ware does not belong to the sideboard for stocking?
A. Trays & hallowares B. Cutleries C. Chinaware D. Centerpiece
________8. It refers to the volume of utility items/other stocks needed to sustain an efficient service.
A. Par Stock B. Sideboard C. Sidestand D. Supplies
________9. What is the first thing you need to do if you have noticed a damaged glassware on the sideboard?
A. Ignore B. pull it out C. repair D. polish
_______10. If the par stock fall short does it requires you to prepare requisition to replenish?
A. Yes B. No C. Maybe D. Somehow
_______11. The following items are needed to be checked in standard table set up except which one?
A. Cleanliness B. Completeness C. Balance D. Stocks
_______12. What is the most appropriate service ware in carrying cutleries for table setting?
A. Bar Tray B. Table Napkin C. Wine Basket D. Cover Plate
_______13. Complete the cutlery set up before serving the ______?
A. Food B. Drinks C. Menu D. Bill
_______14. Where will you place service wares for liquid foods or drinks?
A. Center of the table B. Right of the coverplate C. Left of the coverplate D. Above the plate
_______15. Where will you place the bread plate?
A. Coverplate B. Above the forks C. Above the knives D. beside the condiments
_______16. Which of the following servicewares are place just an inch above the knives?
A. Salt & Pepper B. Place Card C. Glasswares D. Centerpiece
_______17. What will you use as underliner of servicewares in the absence of table cloth?
A. Table Napkin B. Placemat C. Tissue Paper D. Hand Towel
_______18. How will you place the dinner knife in table appoinments?
A. Place the knife on the right side of the cover plate facing its blade to the right.
B. Place the knife on the left side of the cover plarte facing its blade to the right.
C. Place the knife on the right side of the cover plate facing its blade to the plate.
D. Palce thte knife above the cover plate facing its blade up.
_______19. Select the best arangement of hot dishes for buffet set up.
A. Rice, Soup, Chicken, Seafoods, Vegetables, Pork, Beef
B. Rice, Soup, Chicken, Vegetables, Pork, Beef, Seafoods,
C. Soup, Rice, Chicken, Vegetables. Seafoods, Pork, Beef
D. Soup, Rice, Vegetables, Seafoods, Chicken, Pork, Beef
_______20. How do the dishes in the buffet are arrange?
A. Lightest to heaviest B. Heaviest to lightest C. Smallest to biggets D. Coldest to Hotest
_______21. The following are all examples of cold dishes in the buffet aside from ______?
A. Salads B. Appetizers C. Platters D. Desserts
_______22. What will you add to your buffet set up to create dimensions on food?
A. Risers B. Tall Glasses C. Boquet D. Fountain
_______23. Which of the foods are placed last among all the dishes in a buffet set up?
A. Desserts B. Cold Dishes C. Hot Dishes D. Drinks
_______24. Ice cream is to desserts; Crispy Pata is to ________.
A. Cold Dish B. Pork-Hotdish C. Appetizers D. Heavy meal
_______25. What is the best substitute for rice ?
A. Pasta B. Bread C. Noodles D. Fruits
_______26. This refers to the ratio of occupied seats over the seats available in the restaurant?
A. Turnover B. Parstock C. Supplies D. Service wares
_______27. How many inches does a glassware needs to be placed above the dinner knife?
A. One B. Two C. Three D. Half
_______28. Where do you have to put the centerpiece to complete a fine diner set up?
A. Center B. Bottom C. Top D. Under
_______29. What service ware will you see under the dinner plate?
A. Cover Plate B. Place/Charger Plate C. Platter D. Place Mat
_______30. _______ is to right; Bread is to left
A. Drinks B. Water C. Wine D. Coffee
_______31. What do you call the list of food that maybe ordered in a restaurant?
A. Menu B. Grid C. Lists D. A La Carte
_______32. How many framework of courses does a modern restaurant have?
A. 12 B. 5 C. 6 D. 10
_______33. What type of menu has individual price list for all available foods or items to be ordered in a restaurant?
A. Table D’ Hote B. Cycle Menu C. A La Carte D. Carte Du Jour
_______34. What type of menu literally means “Card of the Day”?
A. Table D’ Hote B. Cycle Menu C. A La Carte D. Carte Du Jour
_______35. What type of menu is usually used for institutional sector or industry like a hospital and jail?
A. Table D’ Hote B. Cycle Menu C. A La Carte D. Carte Du Jour
_______36. Which of the following menu is perfect for parties of all kinds?
A. Table D’ Hote B. Cycle Menu C. A La Carte D. Special Party Menu
_______37. When a guest pays for a whole price for the whole meal, what type of menu does the restaurant have?
A. Table D’ Hote B. Cycle Menu C. A La Carte D. Special Party Menu
_______38. Starters, ______, Salad, Main Course, _________.
A. Appetizers…DessertsB. Cold Foods…Desserts C. Soup…Desserts D. Hot Dishes…Desserts
_______39. Which of the following menu offers the special foods for a day?
A. Special Party Menu B. Cycle Menu C. A La Carte D. Carte Du Jour
_______40. The kind of menu that offers the diner wide variety of items served in a well understood traditional service
A. Traditional French Menu B. Modern Menu C. A La Carte Menu D. Table D’Hote

Arrange the following food service procedure correctly. Rewrite the phrases on the space provided. (15 pts)

Opening foldednapkins for the guests

Serving the main course.
Serving the bread and butter.
Taking up of food orders.
Offering the wine list.
Correcting the covers.
Greeting and seating the guests.
Bidding goodbye and thanking the guests.
Preparing the guests’ account.
Offering Iced Water
Accepting the payment and tender change.
Crumbing down the table
Serve the after dinner drinks and desserts
Presenting the guests’ bill.
Presenting of menu.

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TRUE & FALSE: Write the word GOOD if the statement is correct and BAD if the statement is wrong.
________21. Always carry a pleasant smile & positive disposition so that others will feel more compatible and at ease with you.
________22. Maintain poise and posture by direct eye contact, erect posture.
________23. Wear expensive dangling earings to catch attention of your customers.
________24. Always wear a well pressed fresh uniform everyday.
________25. Avoid unpleasant non-verbal like sneering look, crossing arms, pointing finger, deep sighs and biting lips.
________26. Dine in with the customers if one invited you to do so.
________27. Length for men’s hair should not go beyond collar and the side hair must not cover the ears.
________28. Ask for tip from your customers.
________29. Accept and respect the opinion and ideas of others. If you disagree, acknowledge first their statement before
pointing out your ideas.
________30. Speak in audible, relaxed and natural manner, maintain conversational tone and volume.

IDENTIFICATION: Name the following table napkin designs.

31. _____________ 32. _____________ 33. ______________ 34. _____________ 35. _______________

36. _____________ 37. _____________ 38. ______________ 39.______________ 40. ________________

MATCHING TYPE: Write the leter of the best answer on the space before the number.
COLUMN A COLUMN B
_______41. It is 12” in diameter, used as a presentation or show plate. A. Steak Knife
_______42. It is 6” in diameter , used for serving desserts like cake and pudding. B. Place Plate
_______43. It is about 5” long with a curve in both side. Use for fish course. C. Dinner Spoon
_______44. About 5” long. Used for the main dish to scope rice. Often used in D. Fish Fork
Asian restaurants, where dishes often accompany with rice. E. Dessert Plate
_______45. About 5.5” long with serrated edge and pointed tip, F. Bread Knife
and often has wooden handle. Use for cutting steak.

DRAW the following glasses

45. Mixing Glass 46. Martini Glass 47. High Ball Glass 48.Brandy Snifter 50.Margarita Glass