Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
Schools Division Office Urdaneta City
PALINA EAST NATIONAL HIGH SCHOOL

SECOND QUARTER EXAMINATION

TLE -10
Name:______________________________________ Date:___________________Grade/Section:______________________
LRN No.___________________________ Score:__________________Parent’s Signature __________________
A. Multiple Choice: Choose the letter of the correct answer by writing the letter on the space provided.
______1. Which of the following bartender tools is used to combine mixed drink ingredients and chill the drink at the same
time?
a. Cocktail Shaker b. Pour Spout c. Cocktail Strainer d. Ice Bucket
______2. Which of the following is not an example of a perishable food items?
a. Can goods b. Eggs c. Butter d. meat
______3. Which of the following bartender tools is used to combine mixed drink ingredients and chill the drink at the same
time?
a. Cocktail Shaker c. Cocktail Strainer
b. Pour Spout d. Ice Bucket
______4. Which of the following tableware is not needed in informal table setting?
a. table napkin c. tray
b. dinner plate d. bread knife
______5. Shooter drinks are prepared in the metal mixing cup with a quick shake because
a. The ingredients mix naturally c. Several shots are usually prepared at once
b. The ingredients need to be chilled d. All the above
______6. Which of the following should be taken when a customer makes a complaint?
a. interrupt the customer while expressing complaint b. take it personally
e. act quickly, quietly and professionally c. loose your temper
______7. Which of the following tableware is not needed in informal table setting?
a. wine glass c. salad fork
b. dinner fork d. bread and butter plate
______8. Why napkin folding important in all kinds of table setting?
a. folded napkin provides elegant look in your table.
b. folded napkin distracts the attention of the customers while eating.
c. folded napkin makes the dining table messy.
d. both c and b.
______9. Which of the following is an advantage of using single-purpose tools like can openers, bottle openers, and wine
corkscrews instead of using multipurpose tools which do all these functions?
a. All of these answers are correct.
b. Single purpose tools are often cheaper to buy.
c. Single purpose tools are often easier to clean.
d. Single purpose tools are often less complicated to use
_____10. Why are upselling and cross-selling important?
a. They target your current customer base, which is less costly than attracting new customers.
b. They help build customer loyalty and trust.
c. They help build positive, lasting customer relationships.
d. All of the answers are correct.
______11. Which of the following food items is an example of staple food?
a. Meat b. Seafood c. Butter d. Can goods
______12. Which of the following should not be used in serving the main course?
a. knife c. fork
b. spoon d. none of the above
______13. Which of the following is not an example of a cutlery?
a. Steak knife c. candelabra
b. Pastry or pie server d. butter knife
______14. These are food served before the main course like appetizers, soups, or pasta.
a. starters b. dessert c. afters d. menu
______15. The two primary types of limited service restaurants are _____ and _____.
a. Take-away, Delivery c. Cafeteria, Self-service
b. Casual dining, Fine dining d. Fast-food, Fast-casual
_____16. Which type of dish should be serve first in the table?
a. main course b. dessert c. appetizer d. soup
______17. When serving a beverage, who among the following guests will you serve first?
a. senior citizen b. gentlemen
 c. ladies d. professionals
______18. Which is an example of dining etiquette that restaurant staff should know to provide customer service?
a. Not asking customers if they want refills in order not to be rude.
b. Serving ladies first.
c. Not bringing the check until the customer asks for it.
d. Calling out plates as they bring them to the table to ensure they go to the right person.
______19. Which of the following tips will not help you handle other complaints of your customer?
a. listen intently c. offer an apology
b. maintain eye contact d. interrupt them
______20. A small cabinet containing small bottles of alcoholic beverages and snacks located in guest rooms
a. Minibar c. standing bar
b. open bar d. complimentary bar
______21. Which of the following is not a possible solution to guest problem?
a. re-make the order c. remove the item from the check
b. re-order new item d. blame others or make excuses
______22. Which of the following should be taken when a customer makes a complaint?
a. interrupt the customer while expressing complaint c. lose your temper
b. take it personally d. act quickly, quietly and professionally
______23. A person who prepares alcoholic beverages and serves them guests.
a. Waiter b. Server c. Bartender d. care taker
______24. What are the key points to be considered in setting the atmosphere of the dining area?
a. lighting c. ventilation
b. furniture d. none of the above
______25. Why do we need to use disposable gloves in cooking and preparing food?
a. To avoid bacterial contamination. c. Both a and b
b. To make our hands clean d. none of the above
_____ 26. Which of the following is not an example of a beverage?
a. Ice cream c. Milk
b. Pineapple juice d. Coffee
______27. Which of the following is NOT true when addressing the issue of people with dietary needs?
a. Servers should know enough about common dietary needs to be able to make suggestions and answer questions
b. A good working relationship with the chef and cooks is essential in dealing with guests who have special dietary
need
c. Having a "no substitutions" policy is a good way to head off special requests that slow production and service
d. As a person's age increases, special dietary needs increase.
______28. A type of standing buffet where servers walk around with food and guest items from the tray.
a. room server c. function meet-and-greet
b. passed-items d. function open bar
______29. An American breakfast includes:
a. Sugary cereal and caffeinated beverages
b. Juice, cereal, entree item, bread, and hot beverage
c. Fruit or juice, coffee or tea, bread or rolls, and butter
d. Fresh fruit, followed by a breakfast entree and bread and beverage alcohol such as champagne
______30. Dinner napkins are generally:
a. 18-20" square and made from cotton or linen
b. The same size as breakfast or lunch napkins
c. Cleverly folded and made from recycled, unbleached paper
d. Found folded over the arm of the wine steward and used to prevent the cork of red wines from making an
embarrassing popping sound when removed
______31.What are the key points to be considered in setting the atmosphere of the dining area?
a. lighting c. ventilation
b. furniture d. none of the above
______32. Which of the following will not help you in up-selling products?
a. taste menu items c. give vivid descriptions
b. study the menu d. mention the ingredients
______33. A dish used to hold several portions or, as an alternative, the traditional shape that may be metal so that it can
be heated to a high temperature so the food sizzles on them as they are taken to the guest is called a:
a. Show plate c. Snail dish
b. Cloche d. Platter
______34. Which of the following is the proper phraseology that should be applied by a wine server before assisting a
guest in opening a bottle?
a. let me open the bottle madam/sir.
b. can you manage opening the wine bottle?
c. shall I open the bottle for you madam/sir.
d. let me ask somebody to open the bottle for you madam/sir.
______35. which of the following will you explain to the customer in up-selling an appetizer?
a. its ingredients and preparation c. its taste
b. the method of cooking d. its color
______36. A type of meal course usually consists of sweet foods such as confections dishes or fruit.
a. dessert c. appetizers
b. main course d. snacks
______37. Which meal course should be serve after the appetizer?
a. dessert c. soup
b. main course d. snacks
______38. Plate service is also known as:
a. Russian service. c. French service.
b. American service. d. English service
______39. The customs which have evolved around Well-Being and food service involve:
a. Health and social relationships
b. The good feeling of being full after feeling hungry
c. The enjoyment of sharing food with friends
d. Having nutritional needs met by food that tastes good
______40. Which of the following is NOT a reason for a restaurant manager to hold interviews for server positions?
a. In order to gather applications to keep on file for the next time that there ARE openings
b. To gather information about skills, personality, and job knowledge
c. To gather specific information about the particular candidate being interviewed based on data in the application
d. When an individual is being seriously considered for the position
______41. One of the most important traits a server can possess is:
a. A positive attitude
b. A strong back and arms for carrying trays
c. The ability to talk about themselves to guests
d. The ability to carry plates on their arm and pour hot and cold beverages from great distances
______42. In a food service establishment, the focus should be on:
a. Satisfying the kitchen crew. It is hot in the kitchen and they are working too hard to suffer nonsense from
customers or servers.
b. Satisfying the owner. The business belongs to them and what they want is of primary importance.
c. Satisfying the bank or lenders that are making it possible to have a food service operation.
d. Satisfying and pleasing guests from the moment they enter until the time they leave.
______43. A sharp tools made of metals particularly knives; kitchen and dining tools that are used at the table for
preparing, serving and eating food.
a. crockery c. flatware
b. cutlery d. hollowware
______44. To avoid customer service problems, servers should always:
a. Keep customers waiting without acknowledgement and explanation- it will simply sound like an excuse
b. Serve guests in the most efficient and effective way possible
c. Allow guests to sit at a dirty table so they feel they are being seated as quickly as it was possible to seat them.
d. Rush customers who are lingering beyond the time management wishes them to stay. This makes way for more
paying guests or allows servers and cooks to head home.
______45. A knife with either straight or serrated blade with a broad and rounded tip used for dinners.
a. dessert knife c. dinner knife
b. butter knife d. cheese knife
______46. The best way to deal with guests in wheelchairs is to:
a. Lift them carefully out of the chair and into their seat before they need to ask.
b. Remove the regular chair so that the guest can remain in the wheelchair unless they ask for assistance being seated
c. Find an out of the way place to seat the guest, preferably away from the door and restroom
d. Provide a chair with arms so they can raise and lower themselves
______47. A small tong used for serving sugar cubes.
a. ice tong c. silver oval platters
b. candelabra d. sugar tong
______48. One of the roles as a server is to assist customers with special needs. If your customer has a child below five
years old, which of the following will you offer?
a. booster seat c. toys
b. playmates d. rides
______49. Which is an example of menu knowledge when it comes to restaurant customer service?
a. The staff does not taste the food on the menu.
b. The staff does not know daily specials.
c. The staff knows the ingredients of menu items to avoid customer allergies.
d. The staff does not know beverage choices.
______50. Which best describes customer service?
 a. Selling a product to a customer. d. Serving food to a customer.
b. Assisting and communicating with customers.
c. Creating a new product.

Prepared by:

ZHEENA EUNICE R. CASAMAYOR

Teacher I

Checked and Reviewed by: Noted by:

JOHN VENYDICK Z. LUCERO GERALDINE C. ORBETA

Head Teacher III Principal IV