Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF SAN PABLO CITY
SAN CRISTOBAL INTEGRATED HIGH SCHOOL
SAN CRISTOBAL, SAN PABLO CITY
_________________________________________________________________________
2nd Quarter Examination in (TVL-HE-FBS)
Name: Date:
Teacher: Grade Level:
I. Multiple Choice: Write the letter of your answer on the space provided before the number.
______1. Accessories and decorations are things that you can add to an ordinary table setting, which of
the following is not part of it?
A. Table centerpieces B. Aisle decorations C. Napkin D. table runner
______2. They are made of cloth and paper, usually 20 x 20 in size, used for cocktail setting.
A. Table centerpieces B. Aisle decorations C. Napkin D. table runner
______3. This includes table setting, placing of food on the table, offering of food to the dinners and
removing the food and the dishes.
A. Table service B. Table appointments C. Table setting D. Table waiting.
______4. The set of procedure done by the food service personnel, like greeting the guest, leading them to
their seat, taking orders and serving foods.
A. Table service B. Table appointments C. Table setting D. Table waiting.
______5. Refers to the manner in which the utensils, glassware and dinner ware are arranged on the table
or any surface for dining
A. Table service B. Table appointments C. Table setting D. Table waiting.
______6. These are the complements for dining, this includes dinner ware, glass ware, silver ware,lines
and hallow ware.
A. Table service B. Table appointments C. Table setting D. Table waiting
______7. In the guidelines in table setting, what is the distance of table appointments to the edges of the
table?
A. 1 inch B. 1 meter C. 1 centimeter D. 1 yard
______8. What table appointments is place at the center of the cover, and it must be place up turned?
A. Soup bowl B. Serving spoon C. Dinner Plate D. Salad plate
______9. Types of table service where in the foods are prepared directly at the table and some are directly
taken from the kitchen and served in the individual dishes.
A. Russian service B. Family Service C. Filipino service D. Self-service
______10. This style is commonly offered in the cafeterias that use buffet services, vendo machine and
drive-through restaurants.
A. Russian service B. Family Service C. Filipino service D. Self-service
______ 11. In this type of service dignified and elaborate pattern service. Example of this, is fine dining
restaurant.
A. Russian service B. Family Service C. Filipino service D. Self-service
______ 12. Type of service with out the help of waiters and all courses are placed on the table with serving
spoon.
A. Russian service B. Family Service C. Filipino service D. Self-service
______ 13. The person who takes orders
A. Host B. Manager C. bus person D. Chef
______ 14. The person who assists the staff in table setting, serving water and cleaning the dishes.
A. Host B. Manager C. bus person D. Chef
______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Brgy. San Cristobal, San Pablo City, Laguna 4000
301503@[Link]
scnhsblog@[Link]
(049) 543 - 6190
_______ 15. Supervise kitchen operations such as preparation and cooking of dishes include in the menu.
A. Host B. Manager C. bus person D. Chef
II. Complete the procedure of folding napkin by filling in the blank with the correct word or phrase.
The Candle
16. Form a _____________.
17. Fold the _____________ side portion 1 inch at the back.
18. Roll one tip upward until reaches the extended flap, then _________ in to form the candle.
The Rose
19- 20. Fold all four ________ to the ________, repeat the procedure for the second time then turn
over.
21. Fold all _________ again towards the center.
22. While putting pressure at the center,_________ from under the four petals like flaps on the side
including the flap in between.
III. Enumerate the following.
Types of catering services
23._______________________
24._______________________
Hand tools and small sets of equipment in catering services
25._______________________
26._______________________
27._______________________
28._______________________
29._______________________
30._______________________
IV. Write FOOD if the statement is true and BEVERAGE if false.
__________31. Table appointments should be clean and well-polished.
__________32. Lift the cup or glass when pouring beverage such as wine or coffee.
__________33. The correct sequencing are beverages, appetizer, salad, soup main dish and
dessert.
__________34. Serve the food from the left of the guest with your left hand.
__________35. Serve beverages on the right side of the customer with your right hand with the left
hand carrying the tray.
V. Draw the basic table arrangement/setting. (36-40)
(It’s your time to shine (‘’ (^___^) ‘’) hooray !!!!)
