DIVISION OF DAVAO DEL NORTE

KIMAMON NATIONAL HIGH SCHOOL

FIRST SEM- SUMMATIVE TEST
Cookery 11 (SHS)
Name: _______________________ Score:______________
Grade/Section: _________________ Date: ______________

Directions. Read and analyze each statement carefully. Choose the letter that is
best fitted in each statement. Encircle the letter of the correct answer.
1. What type of an advance arrangement is made to book a table in a certain
restaurant?
A. Table Setting C. Table Setup
B. Dining Reservation D. Fast Food
2. Which type of reservation system depends on the person designated, usually
a host or hostess, to answer the phone, record the details of the said
reservation and taking their credit card information as guarantee?
A. Online Reservation System C. Reservation System
B. Manual Reservation D. Web Reservation
3. Which one is NOT an acceptable restaurant telephone etiquette?
A. Always identify yourself at the beginning of all calls
B. Be sensitive to the tone of your voice
C. Allow interruptions to occur during conversation
D. Always speak into the telephone receiver with an even and low tone
of voice
4. Which choice best describes the given statement: “Making sure that the caller
is pleased with result and that everything you promised is delivered”?
A. Following up the call
B. Thanking the caller
C. Asking question about everything
D. Answering the call with greetings professionally
5. Which material should be utilized by a reservation officer to know the
products information offered when initiating the manual reservations?
A. Manual Charts B. Diary C. Calendars D. Brochures
6. What type of food-service system is the most commonly used system in
different food establishments?
A. Conventional Food Service System
B. Centralized (Commissary) Food Service System
C. Ready – Prepared Food Service System
D. Assembly – Food Service System
7. The food is produced onsite, it is usually chilled or frozen then reheated and
served to customers on site and readily available to the customers. It is
usually used by hospitals and prisons.
A. Ready- Prepared Food Service System
A. Conventional Food Service System
B. Assembly- Serve Food Service System
 C. Centralized (Commissary) Food Service System
8. Which of the following sequence is correct for table skirting?
I. Decide on what design you are going to do that fits the occasion. II.
Fold the skirting cloth to the center to get the middle.
I. Measure equal distances for folds and pin down making sure that the
skirting is securely fastened on the tablecloth.
II. Skirt the table using and combination of pleats.
III. Lay the top cloth and fastened with thumbtacks at the edge of the table.
IV. Pull the cloth adequately to straighten and smoothen the surface
tacking it firmly on the table.
V. Get the center front of the table.
VI. Start fastening the cloth push a pin down to secure it on the edge of the
table.
VII. Prepare the needed materials.
A. I – II – III – IV – V – VI – VII – VIII – IX
B. I – IX – VII – VI – V – II – VIII – III – IV
A. IX – I – V – VI – VII – II – VIII – III – IV
B. IX – I – VI – V – VII – VIII – II – IV – III
9. What is the purpose of checking the contrast as well as the color between
table appointment and centerpiece?
A. Achieves balance coordination between table appointments.
B. Harmonizes the table setting
C. Achieves proper distance between each table appointments
D. Signifies the mode and motif of the occasion
10. Which of the following is considered to be the primary importance of proper
table setting?
A. Affects the mood of the meal and the diner’s enjoyment which can
even affect their digestion
B. Saves space on the table and makes the serving more efficient
C. Serves as a guide for the server to identify the next course
D. Makes the guest feel extra special and promotes correct table
etiquette
11. What table napkin fold can be created based from the given procedure
below?
I. Lay the napkin face-down in front of you.
II. Fold the napkin in half to from a triangle with the open ends point away
from you.
III. Fold the right-corner up so that the point rests directly on top of the
middle- corner. The edge of this new flap should lay on the center line
of the napkin.
IV. Repeat step four on the other side, bringing the left-most corner up to
meet the middle-corner, creating a diamond shape. V. Flip the napkin
over.
I. Fold the bottom of the napkin up about 2/4's of the way and press this
fold down well.
 II. Curl the left and right sides of the napkin up so they meet in the middle
and tuck one into the other.
A. Banana C. Crown
B. Bird of Paradise D. Bishop Hat
12. What should be the first consideration in choosing the style of table skirting?
A. Where you intend to display it and how often you will be using the
table skirt
B. The color, theme or motif of the dining area
C. The occasion, time and resources
D. Number of guest/s and manpower available
13. Which factor significantly affects the immediate consciousness of guests
when entering the restaurant?
A. Ambiance C. Music
B. Views D. Decor
14. This refers to the design of the restaurant, including the placement of tables,
the kitchen, server stations, and restrooms.
A. Layout C. Overview
B. Design D. Floor Plan
15. Which among the choices can create a livelier, positive and fun atmosphere
for guest/s dining experience?
A. Music C. View
B. Atmosphere D. Décor
16. Where is the proper location/placement of the dinner knife in a cover?
A. Upper left side
B. On the top of the charger
C. Left side, nearest to the charger
D. Right side, nearest to the charger
17. It is also known as Gueridon type of table service.
A. American Style C. French Style
B. English Style D. Russian Style
18. What type of glass is usually used for long drinks, fizzes, and fruit juices?
A. Collins Glass C. Champagne Flute
B. Brandy Snifter D. Old Fashioned Glass
19. What kind of dinnerware measures 12” in diameter, and used as under liner
for sit-down formal dinner?
A. Dinner Plate C. Luncheon Plate
B. Charger D. Platter
20. From the figures below, what is the best set-up for a conference type of
meeting?
A. C.

B. D.
II. Directions. Write “T” if the statement is CORRECT, and write “F” if otherwise.

________ 1. The large plate that is also called as charger and serves as an under-
liner plate for the plate holding the first course.
________ 2. The placement of utensils is guided by the menu, the idea is that the
guest will use the utensils in an "outside-in" order.
________ 3. If bread and butter knife was used, the bread plate goes above the
salad fork, with the butter knife placed diagonally across the edge
of the plate, handle on the right side and blade facing down.
________ 4. The largest of the forks, also called the entrée fork, should be placed
on the left of the plate. Other smaller forks for other courses are
arranged to the left of the dinner fork, according to when they will
be used.
________ 5. Often, in less formal settings, the napkin and/or cutlery may be held
together in a single bundle by a napkin ring.
________ 6. The dinner knife is set immediately to the right of the plate, cutting
edge facing inward.
________ 7. Beverage ware of any kind -- water, wine, juice, and iced tea are
placed at the top right of the dinner plate, above the knives and
forks.
________ 8. The napkin is folded or put in a napkin ring and placed either to the left
of the forks or on the center of the dinner plate. Sometimes, a folded
napkin is placed under the forks.
________ 9. If shellfish are to be served, the oyster fork goes to the left of the
spoons.
________ 10. If the salad is served after the entree, the small salad fork is placed
to the right of the dinner fork, next to the plate.

III. Directions: Write your answers in your answer sheet.

At least five (5) examples each of the following categories:

1. Dinnerware
2. Flatware
3. Glassware
4. Furniture
5. Linen
6. Supplies
7. Causes of Breakage