PIÑAN NATIONAL HIGH SCHOOL

3rd QUARTER EXAMINATION

-First Semester-
(TLE 11)
FOOD AND BEVERAGE SERVICES

Name: _________________________________________________ Date: _______________

Grade/Section ________________________ Score: __________
I. DIRECTION: Multiple choice. Read the following questions carefully and encircle the letter of the correct answer.

1. What do you call the type of table service in food and beverage service that considers showmanship such as cooking dish in
front of the guest, flaming, carving, salad making and plating?
a. English Service b. French Service c. Russian Service d. American Service
2. What is the type of table service in food and beverage service in which usually the guests are family with fixed price and
fixed meal?
a. English Service b. French Service c. Russian Service d. American Service
3. What is the standard size of a Table Napkin in Food and Beverage Service?
a. 18x18 b. 20x20 c. 22x20 d. 18x20
4. What do you call the business of providing foods and beverage service to the people at a remote location?
a. Restaurant b. Cafeteria c. Carenderia d. Catering
5. What do you call the type of service restaurants where the food is prepared, purchased, and generally consumed quickly?
a. Carenderia b. Cafeteria c. Quick service restaurant d. Full Service Restaurant
6. What do you call the type of service restaurants which are fine dining, family, specialty, ethnic or theme restaurant?
a. Carenderia b. Cafeteria c. Quick service restaurant d. Full Service Restaurant
7. What type of table service in Food and Beverage service that is use for informal and semi-formal occasions?
a. Buffet Service b. Tray Service c. Banquet Service d. Russian Service
8. What do you call the type of service restaurants which are fine dining, family, specialty, ethnic or theme restaurant?
a. Carenderia b. Cafeteria c. Quick service restaurant d.Full Service Restaurant
9. What is the other term for American Service?
a. British b. Blue Plate c. Family d. Compromise
10. What is the other term for English Service?
a. British b. Blue Plate c. Family d. Compromise
11. What do you call the type of table service in which attendants are assigned to serve to facilitate the service?
a. Buffet Service b. French Service c. Banquet Service d. Russian Service
12. What do you call the detailed list of food and beverage offerings with their respective prices?
a. Menu b. Prize c. Courses d. Dish
13. What type of menu in food and beverage service that changes or updated?
a. Ala Carte b. Static Menu c. Du Jour d. Table d’ Hote
14. What type of menu in food and beverage service that offers more several courses for one fixed price?
a. Ala Carte b. Static Menu c. Du Jour d. Table d’ Hote
15. What type of menu in food and beverage service that changes daily and are ultimately focused on seasonal ingredients,
preparing the fresh food possible?
a. Cycle Menu b. Static Menu c. Du Jour d. Table d’ Hote
16. What type of menu in food and beverage service with set of dish or menu items that are different for each day during a
cycle and repeats?
a. Cycle Menu b. Static Menu c. Du Jour d. Table d’ Hote
17. What is the other term for Table d’ Hote?
a. Amuse Bouche b. Host’s Table c. sherbet d. sorbet?
18. What kind of menu which usually used in Fast foods?
a. Menu Board b. Paper Menu c. Digital Menu d. Outdoor Menu
19. What is the restaurant terminology for Wine Steward or Wine waiter?
a. Bubble dancer b. Sommelier c. Bartender d. Barista
20. What do you call the largest among the forks used in place setting?
a. fish fork b. dinner fork c. escargot fork d. salad fork
21. What is the restaurant terminology for a plastic containers that are usually used to deliver fish?
a. toss b. totes c. tourney d. turn
22. What is the restaurant terminology for the vegetables that are cut to resemble a small, slightly tapered cork, but instead of
being smooth they are cut to have seven equally large facets?
a. toss b. totes c. tourney d. turn
23. What is the restaurant terminology for an unscrupulous method used by some vendors to make a box like its full of
product?
a. toss b. totes c. tourney d. turn
24. What is the restaurant terminology for the early bird diners?
a. mispick b. paddy Well c. Joepardy/Wheel of Fortune Crowd d. shoe
25. What do you call the utensils used in dining?
a. Table appointments b. Table napkins c. Table skirting d. None of the above
26. If you are a food attendant, what sanitary practices you must do to become a healthy food handler?
a. Wearing of nail polish b. Taking a bath only once a week c. Proper hand washing d. Tasting of food
 27. What is the preferred term for waiter or waitress?
a. Server b. Saucier c. Torn d. Totes
28. Which of the following choices belongs to a type of Menu in food and beverage service?
a. Paper Menu b. Outdoor Menu c. Du Jour Menu d. Digital Menu
29. Complete the sentence using the following choices of restaurant terminologies. “Give me a well done tender……._______.”
a. Push b. on the fly c. kill it d. sacked
30. “ We only have two orders to sole left, _______ it.”
a. Push b. on the fly c. kill it d. sacked
31. “They want the tenderloin still _____.”
a. Push b. on the fly c. Mooing d. sacked
32. Which of the following restaurant terminologies that means burnt out or rare inside?
a. Pittsburgh Rare b. paddy well c. sacked d. mispick
33. Which of the following dish are usually vegetables mixed with fruits?
a. Appetizer b. Soup c.Salad d. Dessert
34. Which of the following choices that tells the correct position of the table knives when setting the table?
a. Place knives with blades facing the spoon.
b. Place knives with blades facing the plate.
c. Place knives beside the fork.
d. Place knives beside the table napkin
35. What restaurant terminology that fits to the given statement? “Could you find my ________ , please , I need a refill on my
Pepsi.”
a. Shoe b. Server c. Redneck d. Tron
36. Why does the food and beverage service business prepares a well-planned menu?
a. To keep the customers informed about the availability of various food items.
b. To present clear, unambiguous information
c. To meet or outstrip guests’ expectation
d. None of the above
(46)
37. – 45. Identify the table appointments on a sample table set up.
(47)

(50)
(53) (51)
(48)
(49)

(52)

(54)

46. Which of the following refers to the activity, wherein, people make prior arrangement to the restaurant?
a. accommodation b. advertisement c. banquet d. reservation
47. Which of the following food service system is produced onsite, it is usually chilled or frozen then reheated and serve to
customers on site?
a. conventional foodservice system c. assembly foodservice system
b. commissary foodservice system d. ready-prepared foodservice system
48. Who among the food and beverage service staff is in charge of taking calls related to inquiries and reservations?
a. Chef b. Manager c. Receptionist d. Waiter
49. Which of the following glasses is a tumbler?
a. Brandy snifter c.. Highball glass
b. Cocktail glass d. Squail glass
50. What type of restaurant reservation through answering telephones, record the detail of the said reservation and taking guest’s
credit card information as a guarantee?
a. Manual Reservation System c. Online Reservation System
b. Call Ahead Seating d. Reservation

God Bless!
_______________________
Parent’s name and signature
Ma’am Rovie