Fundamentals in Food Service Operations

MIDTERM EXAM

COLLEGE DEPARTMENT

NAME: Laarni Joi E. Tanaman

COURSE & YEAR:  BSHM2                                                           Rating:______
SECTION:
Date submitted:     
                                              
NOTE: ERASURES ARE NOT ALLOWED
TEST I. IDENTIFICATION. Write the answer on the space provided before each
number.
_____________1. steak has less blood than a rare steak, though blood is still just
present
_____________2. brand of beverage that will be poured if someone doesn't specify a
brand name.
_____________3. Treating customers with the courtesy they merit in relation to the
taking of the order, processing of the order and presentation of the account for payment.
_____________4. served after the main course and also known as 'sweets'
_____________5. Ensuring that accounts are compiled and presented in a timely
manner consistent with honesty and accuracy
_____________6. This brand is the brand 'called out' by the customer
_____________7. made from flour (wheat) and water, and/or eggs
_____________8. A traditional course on many menus, that provides low food cost
items for many premises.
_____________9. generic term for seafood from a fish with a shell (such as crayfish,
crabs, lobster, prawn, shrimp)
____________10. steak is cooked very well- a little burnt on the outside and definitely
no sign of blood.

TEST II. Modified true or false

Write true if the statement/s is correct and if otherwise, underline the word/s that
makes it wrong and write the correct answer. (Do not change the whole sentence)
______________1. Your product knowledge needs to reflect the needs of the place
where you work.
______________2. Service staff should always take the guest's order from the left. This
is an industry standard but check to see what applies where you work.
______________3. Don’t Repeat the order to the guest to ensure you have got it right.
Always ask for clarification if unsure of a particular order.
______________4. when delivering the order to the kitchen or bar, details about any
special orders must be passed on to the appropriate person slowly and unambiguously.
______________5. In order to obtain product information on food and beverage
products it is essential to be retroactive.
______________6. Cheese are light meals, commonly provided for people who are in a
hurry or who are not especially hungry.
______________7. Distribute menus to the guests from their left-hand side
______________8. Decanting relates to selecting a wine that stands distinctly on its
own when compared to the food being eaten and is viewed as a separate taste
experience
______________9. Green vegetables grow underground.
______________10. Leave the wine list with the host or place in the right of the table

TEST III. TABLE COMPLETION

IDENTIFY SOME WINES THAT WOULD COMPLIMENT THE FOOD BELOW:

food Wine

Seafood

Game

Red
meat

poultry

Salads

Antipasto

pasta

TEST IV. BRIEFLY DEFINE THE FOLLOWING:

1. Degrees of 'doneness' of steaks

a. Rare- 
b. Blue-
c. Medium rare- 
d. Well-done-
 
2. Signature Dish 

3. Product Knowledge

4. As a waiter, how can you provide quality service to guest?

5. When is the time to recommend wines/beverages to the guest?

Prepared by:

Dearly Rose T. Delantar

College Instructor