Department of Education c. composting d.

vermicomposting
Division of Zamboanga del Sur ___8. It includes facial expression, body
Guipos National High School language, and posture.
a. nonverbal communication
2nd Semester 1st Examination b. verbal communication
c. communication
Food and Beverage Services
d. listening skill
___9. Which greatest tool ensure smooth
Date operation in a workplace?
a. good communication
b. good skills
Name: ___________________________ c. efficient listening
Year & Section: ___________________ d. active listening
___10. A condition of cooking an ingredient at a
I. Read and analyze the statement carefully. desired or intended degree.
Choose the best answer and write the letter on a. doness b. donesse
the space provided. c. doneness d. danesse
___11. Written record of all the decisions made
regarding what the client wants during a banquet.
____1. Confidence while communicating can be a. banquet event order b. front bar
shown through ______________. c. passed items c. hospitality suite
a. eye contact b. poor body posture ___12. The person responsible for feeding all the
c. inattentiveness d. poor question skills large groups in a hotel.
____2. Hands should be washed in all of the a. bartender b. waiter
circumstances below EXCEPT _________. c. banquet chef d. banquet manager
a. after using the comfort room ___13. The staff responsible for moving and
b. after coughing or sneezing arranging the room dividers, tables, and chairs for
c, after bringing the food items to the guests’ a banquet.
table a. bartender b. house custodians
d. after drinking, eating, or smoking c. banquet setup staff d. banquet manager
____3. What type of contamination happens if ___14. Table linen placed around the buffet table
particles that are not supposed to be in the food to hide the table legs.
item had been introduced to it? a. draping b. skirting
a. biological b. physical c. covers up d. hide back
c. chemical d. cross-contamination ___15. In a large hotel, the _____ is responsible
___4. What do you call the stretching or tearing for food production for a la carte dining.
of muscles or tendons? a. chef b. sous
a. strains b. slips c. entrée d. butler
c. sprain d. trips
____5. In which part of the body is strain more
likely to occur? II. Encircle the correct answer by knowing the
a. lower back b. knees classification of the restaurant service equipment.
c. upper back d. shoulder area
____6. Which of the ff. will help avoid slips, 1. Table cloths
trips, and falls? a. chinaware b. Flatware
a. allowing ice that falls on the floor to melt c. Linen d. Glassware
b. carrying items at a height that does not allow 2. Dinner plate 10”
you to see over a. chinaware b. Flatware
c. wearing nonslip shoes c. Linen d. Glassware
d. allowing spills on the floor to dry on its own 3. Water Goblet
____7. The following are the different ways to a. chinaware b. Flatware
utilize food waste EXCEPT one. c. Linen d. Glassware
a. reusing b. animal feeding 4. Soup Spoon
a. chinaware b. Flatware
c. Linen d. Glassware __________________9. A small was found in
5. Trays the chocolate sundae of the guest.
a. chinaware b. Flatware __________________10. After finishing the
c. Hollowware d. Glassware soup, the guest saw a small fly at the bottom of
6. Side plate 6” the bowl.
a. chinaware b. Flatware
c. Linen d. Glassware V. Enumeration
7. Soup Tureen 1. Food and Beverages Service Styles
a. chinaware b. Flatware 2. Standards of Table Set-up
c. Hollowware d. Glassware 3. Kitchen Personnel
8. Fish Knife 4. Steps/ Procedures to Welcome a customer at
a. chinaware b. Flatware the restaurant
c. Hollowware d. Glassware 5. Cutlery
9. Serving Fork 6. Hollowware
a. chinaware b. Flatware 7. Chinaware
c. Hollowware d. Glassware 8. Glassware
10. Red wine glass 9. Parts of Menu
a. chinaware b. Flatware 10. Types of Menu
c. Hollowware d. Glassware VI. Essay

III. Write True if the statement is correct and
False it not.
_________1. Vitrified chinaware is strong.
_________2. Chinaware has a high breakage rate
and there, needs careful handling.
_________3. Chinaware should not be kept
covered to avoid dust and germs.
_________4. Empty glass containers must be
stored inverted in single rows with paper on the
shelf to prevent slippage.
_________5. Glasses with steam must be hold by
the steam and stored inverted.
A group of friends were celebrating their
team’s achievement. They went to a casual dining
Italian restaurant and forget the fast food for a
while. The receptionist assisted them to their seat.
They were so happy to see that place met their
expectations. The dining area is impeccable. It
was clean and cozy. They were so happy until the
server arrived. His hair was unkempt and
dangling everywhere in his face, his nails are
untrimmed, his shoes, and uniforms looks worn
out. Above all, he has multiple piercings.

IV. Identify the type of contamination that may -Sir Aljhon

occur or has occurred in each situation. Write
your answer on the line.
__________________1. Hair is found in the cup
of rice served to the guest.
__________________2. The service water
contains plastic.
__________________3. The plate is not rinsed
well.
__________________4. The service water is
placed near the dishwashing area.
__________________5. The bread of the
clubhouse sandwich has molds on the side.
__________________6. The griller is not
cleaned properly.
__________________7. The meat has been left
in the temperature danger zone for more the than
four hrs.
__________________8. The cleaning materials
were placed near the thawing area of food.