RECTO MEMORIAL NATIONAL HIGH SCHOOL

Tiaong, Quezon
THIRD 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. What part of food service procedure do you need to show good impressions to your customers?
A. Greeting & Seating the Guest B. Opening the Folded Table Napkin
C.. Menu Presentation D. Taking Up Food Orders
______2. Which of the following procedure comes after opeing the folded table napkin for your guests?
A. Offering Iced Water B. Opening the Folded Table Napkin
C.. Menu Presentation D. Taking Up Food Orders
______3. How many inches do the water glass be placed above the knives?
A. One B. Two C.. Three D. Four
______4. Who among the following personalities must be sereved last among his/her group?
A. Honoree B. Ladies C. Host D. Gentlemen
______5. Why do you need to call the attention of your customers before serving anything?
A. To increase sales B. To avoid accidents C. To be friend with guests D. All of the choices
______6. What word will you use to call the attention of your customers?
A. Good morning Sir/Maam B. Excuse me Sir/Maam C. Hey D. Hello
______7. Arrange the following items according to the correct service procedure: HOST, LADIES, HONOREE, GENTLEMEN
A. Host, Ladies, Honoree, Gentlemen B. Ladies, Honoree, Gentlemen, Host
C.. Honoree, Ladies, Gentlemen, Host D. Gentlemen, Ladies, Honoree, Host
______8. What is the system used to provide cashier with the information to make up the bills?
A. Triplicate Docket System B. Docket System C. Pocket System D. Point of Sales System
______9. What will you do if the restaurant runs out of ingredients of customer's food order?
A. Suggest other options B. Let them leave the restaurant C. Ignore them D. Let them decide by thier own
_____10. What is the importance of suggestive selling?
A. To increase sales B. To increase salary C. To build costumer relations D. All of the choices
_____11. What will you do to avoid misunderstanding in taking guest's orders?
A. Let them write their orders B. Repeat their orders C. Endorse to your headwaiter D. All of the Choices
_____12. What will you do to increase the sales of your restaurant?
A. Repeat the orders B. Impress your costumers C. Suggestive Selling D. Be friends with your guests
_____13. How many grams is one standard serving for a la cart steak?
A. 20 grams B. 25 grams C. 30 grams D. 35 grams
_____14. How many minutes would you serve the customers’ food orders in advance?
A. 5 minutes B. 10 minutes C. 15 minutes D. 20 minutes
_____15. What serious condition do you have if the food you intake results violent chemical reaction on your body?
A. Food Intolerance B. Food Allergies C. Food Injections D. Violent Foods
_____16. Who among the following vegetarians refuses the intake of milk and eggs?
A. Lacto-Ovo B. Ovo C. Vegan D. Piscatorians
_____17. What kind of food does a vegan refuses to eat?
A. All kinds of fruits B. Various kind of vegetables C. All kinds of meat D. All kinds of sweetened foods
_____18. What do you call the inability of a person to properly metabolize or absorb substance?
A. Food Intolerance B. Food Allergies C. Food Injections D. Dietary Awareness
_____19. How are you going to identify organic foods?
A. Foods produced or grown without synthetic chemicals. B. Fruits and vegetables grown in a farm
C. .Foods available in convenience store D. All of the choices
_____20. The following are foods that could be eaten by a piscatorian except which one?
A. Fruits & Vegetables B. Fish C. Pork & Beef D. Seafoods
_____21. Diabetics refuses ______ foods.
A. Salty B. Sour C. Sweet D. Bitter
_____22. Lacto-ovo diet is for milk and eggs; ______ is for fishes and vegies
A. Vegan B. Piscatorian C. Ovo D. South Beach
_____23. What particular food does a Hindi cannot eat?
A. Pork B. White Meat C. Beef D. Seafoods
_____24. From what country does Prashad Diet came from?
A. Isarael B. India C. UAE D. Philippines
_____25. Kosher is to ______; Prashad is to Hindu
A. Jews B. Moslem C. Catholic D. Buddhist
_____26. What food dietary culture is practiced among Moslem countries?
A. Halal B. Prashad C. Kosher D. Poseur
_____27. Why do the koshers refuses the eat mollusks, pork, animal living underground, crustaceans and fishes without scales?
A. They considered it unclean B. Most of them are animal lovers
C..tIt’s not part of their diet D. They considered them as soul’s poison
_____28. In Kosher culture, who is the one observing and inspecting food preparation inside the restaurant?
A. Parish Priest B. Mayor C. Rabbi D. Babaylan
_____29. What is the only service ware you need NOT to clear during table clearing operations?
A. Glasswares B. Charger Plate C. Water Goblet D. Condiments
_____30. What do you mean by 3-S?
A. Sale, Sold, Share B. Scrape, Stock, Segragate C. Scrape, Stack, Segragate D. Send, Share, Save
_____31. Who among the restaurant employees check the completeness of the information in the order slip?
A. Head Waiter B. Bus Boy C. Cashier D. Somelier
_____32. Who will present the bill to the customers?
A. Head Waiter B. Bus Boy C. Waiter D. Cashier
_____33. What will be the next step of the waiter after receiving the cash in payment for his bills?
A. Direct to the cashier immediately B. Count the bills (cash) in front of the customer
C..Bid the customer a good bye D. Clear the table immediately
_____34. How many copy of receipt a cashier must provide if the guest pay his bill on credits or credit card?
A. Three B. Two C. Four D. One
_____35. Who among the guest must take the order last?
A. Ladies B. Honoree C. Host D. Gentlemen
_____36. Which of the following script is most applicable?
A. Thank you for dining with us, Sir. Good bye!
B. Thank you for dining with us, Sir. Hoper to see you again next time. Good bye!
C. Good bye, Sir. Thanks for coming.
D. We are expecting you to dine with us. Thank you and good bye.
_____37. Identify the correct sequence in order:
A. Dessert, Appetizer, Main Course, Salad, Soup B. Soup, Main Course, Dessert, Appetizer, Salad
B. .Soup, , Salad, Main Course, Dessert, Appetizer D. Appetizer, Soup, Salad, Main Course, Dessert
_____38. Which side of the guest is most appropriate brushing down the table in table clearing operations?
A. Right Side B. Left Side C. Front D. Back
_____39. What do you call the selection of foods and cooking method that is used to act as a preventive, supportive or
controlling measure to meet the nutritional needs of the sufferer of a medical illness or condition?
A. Lifestyle Diet B. Therapeutic Diet C. South Beach Diet D. Nutritional Diet
_____40. Which of the followin items is not included in the triplicate docket system?
A. Table Number B. Waiter’s Signature C. Number of covers D. Waiter’s Code Number
_____41. Why is offering iced water should be followed immediately after seating the guest?
A. To refresh the guest pallates B. To allow them to think for their orders
B. .To give time to rest of a little while D. All of the above
_____42. What will you avoid during unfolding the table napkins? (Two Correct Answers)
A. Crample the napkin B. Sound in unfolding C. Contact with the guest lap D.
_____43. How wil you let your guests walk through the restaurant while “saying this way please”?
A. Extend you hands outstretch B. Use index finger directing to the location you want them to seat
C.. Let them lead their own way D. All of the choices
_____44. Why do the noisy group shoul be seated at the back of the dining room or private room?
A. So that they will not disturb others B. So they could do anything they want at the back
C. To attract others to come in D. All of the above
_____45. Which among the the guests should be placed at the center of the dining area?
A. Young Couples B. Well Dressed Parties C. Noisy Group D. Elderly People
_____46. Why do young couples must be placed in quiet corners near the window?
A. So they wont disturb others B. To have a pleaseant view C. To attract others D. To increase sales
_____47. Who among your guests must be placed neat the entrance or comfort rooms?
A. Young Couples B. Handicapped C. Noisy Group D. Well dressed parties
_____48. What comes after greeting and seating the guests?
A. Opening Folded Napkins B. Water Service C. Serving Bread & Butter D. Offering wine list
_____49. What do you call the sidings that accompany the dish?
A. Standard Accompaniments B. Complementary Items C. Special qulaity of dish D. Standard Portioning
_____50. What do you call a diet that has similarity to Lacto-Ovo; however eggs are not eaten?
A. Lacto B. Ovo C. Lactum D. Ovum