LUPON NATIONAL COMPREHENSIVE HIGH SCHOOL

ILANGAY, LUPON, DAVAO ORIENTAL

GRADE 10- HOUSEHOLD SERVICES

NAME: _________________________________ GRADE& SECTION: ________________

1. This must always be remembered when setting the table for diners.
a. comfort c. preference
b. seating arrangement d. area
2. The type of table service where all foods are cooked and plated in the kitchen is
a. American service c. English service
b. Russian service d. family service
3. It is a formal type of table service, elaborated and dignified.
a. French service c. Russian service
b. English service d. American service
4. This is a table service where the food is displayed and the guests will serve themselves.
a. buffet service c. family service
b. Russian service d. English service
5. These together include salt and pepper shakers, toothpick, paper napkins, sauces, flower vase and ashtray with
food accompaniments.
a. condiments c. dessert
b. fruits d. main dish
6. This is used to facilitate the serving of food.
a. tray c. food container
b. serving dish d. plates
7. These are defined as any liquid swallowed to quench the thirst for nourishment or enjoyment.
a. beverages c. softdrinks
b. wine d. fruit juice
8. It is a glassware made of sand, pot ash, lime and lead oxide and is termed crystal.
a. lead glass c. lime glass
b. blown lead glass d. wine glass
9. It is an alcoholic beverage produced from the fermented juice of grapes and other fruits.
a. wine c. beer
b. liquors d. spirits
10. These are drinks obtained by distillation after fermentation from vegetables, grains, fruits, plants and other
substances with sugar or starch bound.
a. spirits c. gin
b. whiskey d. rum
11. These are primarily used for cultivation of crops and making it harmful to human health.
a. pesticides c. herbicides
b. chemicals d. garden tools
12. The main effect of this is just to remove the dirt present on the surface of the product.
a. water c. cloth
b. insecticides d. brush
13. This occurs after the product has been purchased, during food preparation
or through inadequate storage.
a. contamination c. fermentation
b. washing d. storing
14. This is done with the products before peeling.
a. rinse c. wash
b. slice d. drain
15. This is found to stay in pesticides and chemicals after harvesting or even after storing.
a. residue c. germs
b. bacteria d. dust
16. When laying flatware, the fork is placed with tines facing up at the _____of the plate.
a. left side c. upper side
b. right side d. lower side
17. Serving flatware is generally laid at the _______ of the dish, have the serving flatware stuck into the food at the start of
the meal.
a. left side c. upper side
b. right side d. lower side
18. Cups and saucers are placed at the ________.
a. left side c. upper side
b. right side d. lower side
19. Drinking glasses are placed at the tip of the knife or spoon at ________ of the cover.
a. left side c. upper side
b. right side d. lower side
20. Serving dishes are placed at the middle of the table in a manner that will not make the table look cluttered. Make sure
that _____for each dish is provided and placed near the dishes.
a. serving flatware c. knife
b. fork d. tongs
21. It is a general name for liquor, which means water of life. It is distilled from a fermented mash or corn or other cereal
grains called ________.
a. gin c. rum
b. juice d. whiskeys
22. It is distilled from a fermented mash of sugar cane juice or molasses, which is produced in most tropical countries and
generally bottled at 40 %alcohol.
a. gin c. rum
b. juice d. whiskeys
23. It comes from the French word genievre, which means juniferberry, the chief flavoring agent in a kind of beverage
referred as:
a. gin c. rum
b. juice d. whiskeys
24. This is a table appointment which must not be placed near sides or edges of the tray where they are likely to fall off.
a. plates c. glasses
b. spoons d. knife
25. Usually, the food is served from the________ side of the customer.
a. left c. center
b. right d. top
26. Serve red wine, new, slightly chilled at a temperature of _____.
a. 12 -14 0 C c.15 -160 C
b. 10-11 0 C d. 22 -24 0 C
27. For breakfast, the order of service begins with _________ .
a. water c. coffee
b. fruits d. bread
28. It is defined as any liquid swallowed to quench thirst nourishment or enjoyment.
a. water c. liquor
b. soda d. beverage
29. In stacking soiled dishes, place the _________ at the center of the tray so that one arm can support them.
a. light glasses c. spoon and fork
b. heaviest plates d. heaviest teaspoons
30. The march of the menu should include;
a. appetizer, soup, main course, dessert
b. soup, rice, meat, fish
c. salad, dressing, beverage, water
d. breakfast, cake, wine, coffee
31. Statements below are the order of service for lunch or dinner except one.
a. As soon as the guest is seated, fill the water glass ¾ full with ice water.
b. Serve chilled butter on a bread-and-butter plate and the appetizer at
the center of the cover, if these are included in the menu.
c. When the guest is through, remove the appetizer dish.
d. Place the heaviest plate at the center of the tray.
32. It is a common type of glass, which is brittle, scratch-resistant, and gives a soft luster.
a. lime glass
b. lead ball
 c. blown glass
d. beer glass
33. These tools and utensils are very essential in mixing beverages except one.
a. blender
b. mixing glass
c. strainer
d. knife
34. Plastic, wood, metal, styrofoam and papers are commonly used nowadays in mixing wine but are not advisable.
a. increase flavor
b. loose the taste
c. enhanced the flavor
d. affects the appearance
35. It is a fermented, slightly alcoholic beverage and brewed from malt.
a. liquor
b. wine
c. beer
d. alcohol
36. These are distilled alcoholic drinks.
a. wine
b. beer
c. vodka
d. liquor
37. These are drinks obtained by distillation after fermentation from vegetables, fruits, grains and other substances with sugar
starched bound.
a. spirit
b. whiskey
c. liquor
d. wine
38. It is an alcoholic beverage that is usually taken with ice.
a. beer
b. spirit
c. whiskey
d. vodka
39. This is generally referred to as bourdon that contains at least 51 % of maize and is aged at least 2 years oak.
a. Canadian whiskey
b. American whiskey
c. Irish whiskey
d. Japanese whiskey
40. It is a distilled drink fermented from sugarcane or molasses, which is produced in most tropical countries and generally
bottled at 40 % alcohol.
a. vodka
b. rum
c. whiskey
d. alcohol
41. This is a clear and colorless drink that resembles a gin but has a faint citrus-like flavor.
a. whiskey
b. vodka
c. beer
d. wine
42. Which of the following is not the order of serving plated food?
a. Serve food from the left side of the customer.
b. Use your left hand in placing the food plate of the customer, while your right hand holds the tray.
c. While placing the food plate from the customer’s left side, step your left foot forward for balance.
d. When removing dirty plates from the table, do it from the right side of the customer.

43. What is the order for breakfast that one must observe?
a. Begin with fruits or fruit juice.
b. Begin with appetizer.
 c. Begin with the main course.
d. Begin with dessert.
44. This is to be observed in serving dinner using the Russian service.
a. fruit or fruit juice
b. soup and appetizer
c. dessert
d. water
45. It is where the dessert must be served on the table.
a. center of the cover
b. left side of the cover
c. right side of the cover
d. front of the cover.

Goodluck and God bless mga Langga 😊

Ma’am John