Republic of the Philippines

DEPARTMENT OF EDUCATION
National Capital Region
SCHOOLS DIVISION OFFICE, QUEZON CITY
www.depedqC.ph
#magiting

TECHNICAL-VOCATIONAL EDUCATION (TVL)

1st PERIODIC TEST
GRADE 11/12 FOOD AND BEVERAGES (FBS) NCII

GENERAL INSTRUCTIONS: Read and analyze each statement. Choose your answer from among
the given options, then write your answers on your answer sheet.

1. As an attendant in a restaurant serving guests, where should you place your thumb while setting
plates on the table?
A. On top of the lip of the plate to secure your grip c. At your convenient spot
B. Below the lip so your thumb is not visible d. All responses are correct

2. From the point of view of the guest, where should beveragesbe served?
a. Left b. Right c. Right or Left d. Wherever is convenient for you

3. For sanitary purposes, on which part of the wine glass should you handle it at all times?
a. Top b. Base c. Stem d. Stem and Base

4. A guest has ordered grilled fish with spring onions and celery. Choose the appropriate set of cutlery
you should have placed on the guest’s table?
a. Soup spoon and dinner spoon c. Dinner fork and dinner knife
b. Fish knife and fish fork d. Dinner spoon and dinner knife

5. When a guest orders a demitasse, it means that you are going to serve it in what crockery?
a. Cup and saucer b. Fish plate c. Side plate d. Teapot

6. As a restaurant waiter, you should be well-oriented on table wares. How should you label forks,
spoons, and knives?
a. Hollowware b. Beverage ware c. Flatware d. Dinnerware

7. Only one of the following food MAY NOT be categorized as main course in a menu. Point it out.
a. Roast beef hash b. Chicken cordon c. Baked teriyaki d. Canape

8. Prior to arrival of guests, tables are already set. On what table settings a dessert spoon is not
required to be placed?
a. A la carte cover b. Function cover c. Table d'hôte d. Set menu

9. Pick out the true statement regarding an a la carte menu.

a. The chef knows the food that guests prefer. c. Dishes on the menu are set priced.
b. The chef does not know what foodwill be ordered. d. Dishes on the menu are individually priced.

10. At a pre-service briefing in a restaurant, the chef advises the staff that the fish of the day is crispy-
skinned Atlantic Salmon with lemon caper butter sauce. As a waiter, when should you inform the
guests about the fish of the day?
a. Seating guests at their table c. Answering questions about the dishes of the day
b. Clearing the entrée plates d. Presenting the menus to the guests

11. Which of the following combination of items would you find at a waiter’s station?
a. Side plates, dessert bowl, and water goblet c. Sugar bowls, teaspoons, coffee cups
b. Napkins, menus, and dessert cutlery d. Table cloths, under plates, bread knives

12. How are dining room ambiances are determined?

a. The service staff, guests’ requests, timing and season
b. The lighting, temperature, décor, music
c. Happy, professional staff in clean uniforms
d. The style of menu
13. The food establishment you work at does not take reservations. How do you welcome guests when
they arrive?
a. Ask them for their names and telephone numbers c. Seat them at the closest empty table
b. Greet them and ask how many they are in the party d.Show them to the bar immediately

14. 14.Miseen place is a French phrase that is now adapted in Cookery and food service and commonly
used by front and back of house professionals.What does it mean?
a. Deliver food to guests c. Everyone at their stations and ready
b. Guests are seated and ordering d. Everything in its place

15. If a guest would like to have his food from a banquet service, where would he go?
a. Quick-service establishment c. Conference meeting
b. Fast-food restaurant d. Work cafeteria

16. Determine the type of banquet service that involves guests moving down a line of food to help
themselves with the food of their choice.
a. Family style b. Buffet c. Food stations d. Plated

17. As an attendant, what will you do after escorting to and seating the guests at their table?
a. Make suggestive selling c. Present the menu with a pleasant smile
b. Take the order cautiously d. Unfold the napkins and place their laps

18. Be quick on the needs and wants of guests you are serving. How should you ask them when they
are ready to order?
a. May I take your order now, Sir? c. Are you ready to order, Sir?
b. Do you want to order now, Sir? d. What is your order, Sir?

19. To what does the common term service gear refer?

a. Waiter’s uniform c. Utensils that are used to serve food
b. Waiter’s friend who opens wine d. Pen and food docket pad to take orders with

20. The food service industry follows certain standards and SOP’s. Even the sequence of serving foods
to the guests is standardized? How should the serving be done?
a. Appetizer, soup, salad, main course, desert c. Main course, dessert, appetizer, soup, salad
b. Soup, salad, appetizer, main course, dessert d. Salad, soup, main course, dessert, appetizer

21. Presenting the menu should also be done the standardized way. How is the menu presented to the
guest?
A. To the guest’s left side c. In front of the guests
B. To the guest’s right side d. At the back of the guests

22. Traditionally, when would dessert course beserved directly after?

a. Entrée B. Coffee C. Canapés D. Cheese

23. When setting a cover, where is the side plate traditionally positioned in?
a. Right of the knife C. Nearest to the water glass
b. Left of the fork D. In the middle

24. Among the list of food below, choose the one that is served first.
a.Petite fours B. Entrée C. Soup D. Canapé

25. 25.A salad is served as a first course or as the main part of the meal. Among the set of hollow
wares, which fork do you expect that the guest should have been used for eating the salad?
a. Next to the plate C.Small fork above the plate
b. Farthest from the plate D. Small fork below the plate

26. 26. At the end of the service,the food runner may assist other staff by removing recyclables from the
restaurant service areas. In the number of items left on the table, which are considered as
recyclable items?
a. Salt and pepper C. Empty wine bottles
b. Unused butter portion D. Unused wine glasses

27. This term traditionally refers to roasted game or poultry dishes.

a. Releve b. Roast c. Salad d. Savoury

28. In food service, every person has a specific task to work on. Whose task is it to transfer food from
the kitchen going to the service areas?
A.Waiter B. Busboy C. Host/Hostess D. Supervisor
29. Proper posture prevents injuries on the part of food service personnel. How should trays full of food
or plates be lifted properly?
a. Bend the body C. bend the knees
B. pull towards the shoulder D. ask assistance from colleagues

30. To ensure that all materials to be used for food service are safe, cleaning and sanitizing them is
imperative. Select the proper way of doing so.
a. 3 cleaning method C. 3 washing method
b. 3 clearing method D. 3 bucket method

31. You are assigned as the receptionist in a food establishment. A male customer comes as the first
guest of the day. What should you do first?
A. Approach the customer and lead the way to his table
B. Open the door and greet him with a pleasant smile.
C. Welcome him with a smile ad call a waiter.
D. Wave your hand and point where to go

32. Attention to details that make up the ambience of the restaurant is very important. Which of these
specifics is an artistic table clothing designing that is used to highlight a table for a particular
occasion?
A.Table skirting b. table cloth c. table runner c. table napkin

33. You are attending to four guests, of which, one is a senior citizen who is also physically weak.
Where should they be seated in the restaurant?
A. In the corner C. against the wall
B. close to the hostess station D. near the door.
34. Why do we need to lead or guide two guests to a two-seater table?
a. There would be no space for four customers’ c. because there could be space enough for them
b. It may affect the profit of the day d. because they are only two

35. Taking orders from customers follow standardized procedure. Remember to NEVER do one of
these.
a. Write down the order in triplicate. c. Ask the customer if he is ready to order.
b. Begin with the ladies, host, and then the gentlemen. d. Repeat the orders of the guest.

36. Telephones in the receptionist’s area should be answered after three rings. How should you answer
if you were not able to pick upafter more thanthree rings?
A. Use the standard greeting and extend an apology
B .Use the standard greeting and explain the delay
C .Use the standard greeting and thank the caller for waiting
D. Never mind, just answer the call as usual.

37. Of the following restaurant standards, Maria has to choose one so she would not worry about
available tables every time she wants to visit Max’s Restaurant.
A. Booking B. Reservation C. Walk-in D. Manual booking

38. Restaurants employ a team of dependable members and train them to the advantage of the
establishments. Included in the training is the essential sales skill inunderstanding and presenting
thefeatures and benefits of products accurately and persuasively to the guests.
A. Product knowledge B. Sales Skills C. Communication skills D. Personality

39. On the table, spaces are provided for specific number of diners. Each space is set for one diner
only. What is this called?
A. Placemat B. Linen C. Cover D. Table set-up

40. Some words or phrases are familiar only to those who are involved in a certain workplace. In food
service, how arethe manner of arrangement/ laying of different implements and food on the table
referred to?
A. Table Set-up B. Table Appointments C. Self-Service D. Table Service

41. There is a table napkin laid for each guest on the left side of his fork or at the centre of his plate.
Among the listed below, choose the one that a table napkin must NEVER be used for.
A. Remove smudges B. Additional design C. Personal use D. A bib
42. There are standards maintained by food service staff involving the principles of table set-up. Only
ONE does not belong to these principles.
A. Completeness B. Occasion C. Timeliness D. Balance and uniformity

43. Food service attendants re humans with common situations or problems. These may sometimes
interfere with their work. How can absent-mindedness may affect them while they are carrying
breakable equipment?
A. Mechanical impact B. Improper bussing C. Thermal shock D. Inattentiveness

44. A guest phones into book at your restaurant, and then inquires about dishes on the menu that would
suit as a protein dish. Recommend the dish he is looking for.
A. Cucumber, tofu and avocado sushi C. Traditional beer-battered fish and chips
B. Spinach and ricotta cheese filo D. Stir fried beef with broccoli

45. Restaurants usually prepare ordered food in the kitchen. How is a Gueridon service done?
A. From a moveable trolley, ffood is cooked, finished or presented to the guest at the table.
B. A mmobile table is rolled in from the kitchen by a waiter for doing lamp work.
C. Hand cart rolled into the dining area by an attendant offering cigar and liqueur to guests.
D. Trolley pushed in for taking used crockery and cutlery from tables to the wash area.

46. Before service, why does a food and beverage attendantcheck for menu variations?
A. So waiters can place the correct cutlery on the table
B. To providethe server with the correct details of dishes
C. For the receptionist to rrecognizee the order of service
D. That way, the kitchen can mmaximizee cost control

47. A guest has arrived early for a large party in another waiter’s section. What does the waiter should
do?
A. Politely inform them of the reservation time and ask them to return
B. Smile courteously and ask them to wait while you get the other waiter
C. Allow them to wait in the foyer until the host or others in the party arrived.
D. Make a note on the reservation book and invite them to wait in the bar

48. 48. Sometimes, guests order dishes that don’t require the other appointments for eating. When
should the waiter remove those extras?
A. Wwhen the waiter is informed by the guest C. Never, someone might join the table
B. Aaccording to each course D.The moment that guests are ready to eat

49. The table should have been prepared before guests with reservations arrive, but there is one that is
simply senseless to do during that time.
A. Place the food on the table C. Check the menu on the table
B. Prepare the food in the kitchen D. Cook the food to be served

50. Choose that one food on the list that is not an example of a main course.
A.Roast beef hash C. Baked Teriyaki
B. Chicken cordon bleu D. Garden salad
 National Capital Region

Schools Division Office

COMMONWEALTH HIGH SCHOOL
Eco’s St. Commonwealth Quezon City

MIDTERM EXAMINATION IN FOOD AND BEVERAGE SERVICES

S.Y.2019-2020

KEY TO CORRECTION

1. A
2. B
3. C
4. B
5. A
6. C
7. D
8. A
9. D
10. D
11. A
12. B
13. B
14. D
15. C
16. B
17. D
18. A
19. A
20. A
21. B
22. B
23. B
24. D
25. A
26. C
27. B
28. A
29. C
30. D
31. B
32. A
33. C
34. D
35. A
36. C
37. B
38. A
39. C
40. D
41. D
42. B
43. D
44. D
45. D
46. A
47. C
48. B
49. A
50. D