Queen City of the North Skills Training

Center Inc,

FBS NCII PRE TEST

NAME: __________________ ______ DATE: ____________

INSTRUCTOR: __________________ SCORE: ___________

I. Choose in the box the correct answer.

PHYSICAL MENTAL EMOTIONAL SOCIAL MENTAL CAPACITY SPIRITUAL

SOCIAL ACCEPTANCE HABITS ATTITUDES MORAL SELF CONFIDENCE ATTITUDES

INTEREST SELF SATISFACTION VALUES PRINCIPLES PERSONAL DICIPLINE

TIME MANAGEMENT CREATIVE THINKING ATTITUDE AWARENESS EMPATHY

CARING RESPECTFULNESS COURTESY HONESTY SELF-AWARENESS

1ENTHUSIASM
– 6. Enumerate theCONSIDERATION CHEERFULNESS
six Components of Personality? COOPERATAION

7 – 9. What are the three (3) major reasons for Developing Personality?

10 – 15. Give the six Aspects of Personality?

16. It is refers to have concern or help make the person’s life easier and less painful._________
17. Ways of seeing things from the person’s point-of-view to put you in the person’s position.________
18. It is being truthful and accurate.__________
19. A character of a person wherein he/she is willingly helps and works with others.________
20. A respect the person’s physical and emotional feelings called._________

21 – 25. (5pts) Explain what is Personality Development?

II. IDENTIFICATION (write the correct answer in the blank)

_________________1. She/he Plans, organizes, directs and controls the delivery of service in all outlets, guestrooms and
banquets and sees to it that policies and standards are complied with.
_________________2. She/he oversees the set-up and delivery of service in his/her assigned station.
_________________3. She/he oversees food and beverage operations in his assigned outlet; ensures that service is carried out
in accordance with prescribed standards and policies.
_________________4. She/he acts as dining room helper and runner.
_________________5. She/he acts as runner and helper in the bar..
_________________6. She/he Prepares/mixes alcoholic and non-alcoholic beverages according to prescribed standards.
_________________7. She/he takes and serves food and beverage order according to prescribed standards of service.
_________________8. She/he welcomes and greets the guest and assists them to their assigned tables.
_________________9. She/he introduce and serves wines to the guest according to prescribe standards of service.
_________________10. She/he also called as the position of “TRUST”, She/he also i-charge in the cash flow of total sales in the
restaurant.
11. A large spoon with bigger bowl and larger handles used for serving main dish and other dishes in the meal called
_____________.
12. A Long-handled with big round bowl for serving soup called _____________.
13. A Four-pronged forks used for main meals and snacks depending upon the menu served called _____________.
14. A Large forks, four-pronged forks with large handle used to serve main dishes and noodles, or as needed called
_____________.
15. A small 3 pronged fork used for appetizers and finger foods called _____________.
16. An about 8 ½ “with a distinct shape at the tip, though a standard knife is also used called _____________.
17. A Small broad spatula or a small knife called _____________.
18. A Spoon with round bowl and slightly shorter than dinner spoon called _____________.
19. A Four-pronged but broader and shorter called _____________.
20. An about 9 ½ to 10” long; straight or serrated, broad with rounded tip used for main courses at luncheon or dinner called
_____________.

FOOD AND
BEVERAGE Developed and Issued By: Date Developed: March Page 1
SERVICES NC II Mr. Richard Clever M. Santiago II 19, 2015
(amended) Contact No: 09226872820/09277924710
Email: santiagorc08@yahoo.com
 Queen City of the North Skills Training
Center Inc,
III. MATCHING TYPE No.1

COLUMN A
COLUMN B

1. It is also known as a service or show plate which functions A. Luncheon or breakfast plate
as a decorative underliner in formal sitdown dinners; ranges
from 10” to 12” in diameter and may be made of wood, B. Bread and butter plate
metal, or wicker.
C. Monkey dish
2. Flat and about 7” to 9” in diameter usually simply
decorated. This plate may be made of plain or cut-glass; can D. Soup plate
be used for appetizers, dessert and even as a fish plate; can
also be used as a fruit plate. E. Place plate

3. A chinaware or container used for sauces and gravies. F. Cereal bowl

G. Dinner plate
4. Usually a smaller version of the dinner or luncheon plate,
about 4” to 6 in diameter and matches all others on the table. H. Soup plate

5. Considered to be the largest plate on the table; about 10” I. Oyster plate
in diameter which is used for main dishes.
J. Salad plate
6. Usually 9” to 10” in diameter by 1” deep plate and is
generally presented with an underliner used to serve soup in K. Place plate
formal sitdown dinners. It can be more elaborate in design
than the underplate though the design should be in harmony

III. MATCHING TYPE No.2

COLUMN A
COLUMN B

1. It is a small table used by the waiter for service by the A. Dessert Trolley
guest’s table for easy service.
B. Cake Stands
2. It is the most theatrical of all the trolley services.
C. Buffet Table
3. A type of trolley where popular in restaurants as it
provides a good selling point. D. Gueridon

E. Sweet Trolley
4. This equipment is electrically operated, and is used to keep
liquids and food hot while holding. It is usually found in the F. Chafing dishes
kitchen and sometimes in display kitchens in the restaurant.
G. Flambé’ trolley
5. A table come in various shapes, the most common being
6ft. by 2.5 ft. rectangles or 5 ft. by 3 ft. rectangles. Other H. Dessert Trolley
shapes include full round, half round, quarter round, square
I. Bain Marie
and parallel half rounds.
J. Carving Station
6. These may be round, square or rectangular, and come in
various sizes. They may have domed lids or conventional K. Dining Table
covers. Some have built-in electric elements or canned heat
holders.

IV. MULTIPLE CHOICES (Encircle the letter of the correct answer)

1. A type of service that also called as “platter service”.

a) Russian Service b) American Service c) French Service d) Buffet Service

2. A type of service that also called as “self service”.

a) Russian Service b) American Service c) French Service d) Buffet Service

3. A type of service wherein the food is already set-up and prepared individually in the plate.
a) Russian Service b) American Service c) French Service d) Buffet Service

FOOD AND
BEVERAGE Developed and Issued By: Date Developed: March Page 2
SERVICES NC II Mr. Richard Clever M. Santiago II 19, 2015
(amended) Contact No: 09226872820/09277924710
Email: santiagorc08@yahoo.com
 Queen City of the North Skills Training
Center Inc,
4. This kind of service takes a time consuming because the food is prepared and served by “Comis de Rang” with showmanship
using a gueridon.
a) Russian Service b) American Service c) French Service d) Buffet Service

5. A type of menu that is a blend of static with the cycle or the market menu called___.
a) Static Menu b) Cycle Menu c) Fixed Menu d) Hybrid Menu

6. A menu features the dishes all year long with an occasional addition offered at a set period of time.
a) Static Menu b) Cycle Menu c) Fixed Menu d) Hybrid Menu

7. A menu that is called as “table d’hôte “.

a) Static Menu b) Cycle Menu c) Fixed Menu d) Hybrid Menu

8. Linens used to cover the entire surface of the table with allowance for an overhang.
a) Top Cloth b) Silence Cloth c) Table Cloth d) Table Runners

9. A heavy pad of material underneath the tablecloth to improve the appearance of the tablecloth
a) Top Cloth b) Silence Cloth c) Table Cloth d) Table Runners

10. A smaller pieces of cloth placed on top of tablecloths to protect the tablecloth and to create a motif for functions.
a) Top Cloth b) Silence Cloth c) Table Cloth d) Table Runners

11. This is long, narrow strips of cloth used on bare tables to add design, color and accent to the setting.
a) Top Cloth b) Silence Cloth c) Table Cloth d) Table Runners

12. This is the most widely used table cover nowadays for practical reasons.
a) Topmats b) Silencemats c) Placemats d) Tablemats

V. ENUMERATION

1- 3. What are the different types of glassware?

4-6. Types of restaurant.

7-9. Types of fast food restaurant.

10-15. 5 types of Basic Sauces

16-20. Give atleast 4 Methods of cooking procedures.

21-24. Types of Wines

25-30 Give atleast 5 classification of wine

31-35 Evaluation of Wines

36-38 Types of Table Skirting

39-41. What are the 3S’s in bussing out or clearing out?

42. Meaning of TESDA

43-47. What are the six (6) Core Competencies of Food and Beverage Services NC II

****************** GOOD LUCK AND GODBLESS *****************

FOOD AND
BEVERAGE Developed and Issued By: Date Developed: March Page 3
SERVICES NC II Mr. Richard Clever M. Santiago II 19, 2015
(amended) Contact No: 09226872820/09277924710
Email: santiagorc08@yahoo.com