UGRD-HMS6301 Hotel and Restaurant Business

Midterm Quiz 2

A 9”multi-purpose plate used for everyday dining that is

suggested even for heavy snacks. Answer 1
Luncheon plate

The manner of serving food at well-appointed homes, hotel,

dining rooms, and fine dining restaurant. Answer 2
Table service

Answer 3
Include table coverings and napkin used in food-service.
Linens

Answer 4
Refers to the number of portion a recipe will produce.
Yield

Food is usually partially prepared in the kitchen and finished in Answer 5

front of the guest with showmanship. French service

Smaller pieces of cloth placed on top of tablecloths to protect the

tablecloth to create a motif for functions. Answer 6
Top cloth

Includes the size of the portions that will make up a serving of the Answer 7
recipe. Standard Recipe

Customers make their selections from the dishes displayed at a

service counter and assemble the chosen foods on a tray to be
Answer 8
carried to the table.
Cafeteria

It is known as a service or show plate which functions as a

decorative underliner in formal sitdown dinners; ranges from 10”
Answer 9
to 12” in diameter and may be made of wood, metal, or wicker.
Place plate

Entails fast service of food with minimum number of tables

appointments needed for dining like In fast food operation. Answer 10
Counter service
Self -service wherein guests line up to get their food from the
buffet, table. Answer 11
Banquet service

Considered to be the largest plate on the table; about 10” in

diameter which is used for main dishes. Answer 12
Dinner plate

A long, narrow strips of cloth used on bare tables to add design,

color and accent to the setting. Answer 13
Table Runner

An important control tool for food service managers and Answer 14

operations. Standardized Recipe

Requires a counter or a table where dishes are set up either for self Answer 15
service or to be served by an attendant. Buffet service

Flat and about 7” to 9” in diameter usually simply decorated. Salad

plates may be made of plain or cut-glass; can be used for Answer 16
appetizers, dessert and even as a fish plate; can also be used as a Salad plate
fruit plate.
Linens used to cover the entire surface of the table with allowance Answer 17
for an overhang. Table cloth

Answer 18
Refer to the utensils used for dining and service.
Table Appointments

A light or heavy meal served from the table as central points to Answer 19
guest seated or standing in the room. Buffet

Dishes are brought to the dining room simultaneously and are Answer 20
placed at the center of the table. Filipino Service