KIMAMON NATIONAL HIGH SCHOOL

First Quarter Exam

FOOD AND BEVERAGE SERVICES NCII
GRADE 12
Name: ___________________________________________________ Grade & Section: ____________________
School: __________________________________________________ Date: _____________ Score: __________

I. Directions: Read and analyze each item carefully. Select the best answer from the choices A, B, C and D. Give
the correct answer to those items without choices. Encircle the best answer. GOOD LUCK STUDENTS!
1. The customers pick up a tray and move along to select the dishes.
a. Food Court b. Coffee Shop c. Welfare Catering d. Cafeteria
2. The types of foodservice operations that are made to meet the demands of the customer and the common commercial
foodservice operations.
a. Fast Food Outlet b. Commercial Food Service c. Kiosk d. Theme Restaurant
3. It has a limited menu that is based on the theme.
a. Fast Food Outlet b. Non Commercial c. Kiosk d. Theme Restaurant
4. It mainly serves snacks and beverages in an informal atmosphere.
a. Food Court b. Coffee Shop c. Welfare Catering d. Cafeteria
5. It is defined as operations including colleges and universities.
a. Fast Food Outlet b. Non Commercial c. Kiosk d. Theme Restaurant
6. It is a small permanent or temporary structure on a sidewalk.
a. Fast Food Outlet b. Non Commercial c. Kiosk d. Theme Restaurant
7. Multi-cuisine food outlets that are located around a central dining area.
a. Food Court b. Coffee Shop c. Welfare Catering d. Cafeteria
8. The food is prepared in the kitchen, placed in the trays, and passed to the customer.
a. Fast Food Outlet b. Non Commercial c. Kiosk d. Theme Restaurant
9. The traveler selects food and beverage of choice, and takes them to the table by himself.
a. Airport Lounge b. Industrial Catering c. Family Restaurant d. Commercial Food Service
10. Food that is cooked in a centralized kitchen is supplied to homes, offices, hospitals, and elderly people who live in a
community in separate homes.
a. Coffee Shop b.Meals on Wheels c. Food Court d. Kiosk
II. Directions: Fill in the blanks with the correct answer. Choose your answer from the box below.
Box Pleat table setting French Box Pleats
Napkin Folding Table Skirting
Plastic Silencer Gathered or Shirred
Silencer Swag
Fringe Table Runner
Box Pleat Napkin Folding
_______________________11. This is the commonly attached with overlap clips that will not flatten or damage the table skirt pleating.
_______________________12. It is made from metallic tissue and raffia fringe skirts. Also, a playful addition to party tables.
_______________________13. The pleats at this style is narrower than of a regular box pleat.
_______________________14. What table skirting is used if the budget and the ease of clean-up are the topmost consideration?
_______________________15. A table skirt where its fabric drape drawn together by threads along the top hem providing extra body
and a full, ruffled appearance to the skirt.
_______________________16. This table skirts are made from a sequence of back-to-back knife pleats.
_______________________17. Term used in decorating the sides down to the lower portion of the table that represents somewhat of
a skirt.
_______________________18. It is one of the many arts applied in the food and beverage services.
_______________________19. Used in most foodservice establishments. This linen is used to reduce the noise that the chinaware
produces.
_______________________20. a narrow piece of linen or cloth that can either be laid upon a table cloth or on a bare table.

III. 21-35 Performance Test (15 points)

21-30 Name the following utensils shown in a casual table setting.

31-40 Discuss briefly the procedures in the diamond-scallop combination skirting.

 KIMAMON NATIONAL HIGH SCHOOL

First Quarter Exam

FOOD AND BEVERAGE SERVICES NCII
GRADE 11
Group:_____________________ Grade & Section: ____________________
Members: Date:___________________

RUBRICS FOR TABLE SKIRTING

Criteria Poor Fair Good Excellent

1pt. 2pts. 3pts. 4pts.

Skirting Theme instantly clear

Clean

Sized Correctly

Wrinkle-free

Free of rips, tears, spots, stains, etc.

Starts & ends at back of table

Table legs not visible

Skirt evenly edges top of table

Skirt fitted tightly (no sags)

Clips/pins applied correctly

Design Eye catching focal point

and Uses multiple heights to add depth and interest

Usage Symmetrical or pleasingly assymetrical

Use of color compliments display

Overall table is appealing

 TABLE OF SPECIFICATIONS
COMPETENCIES STANDARDS KNOWLEDGE PROCESS/SKILLS UNDERSTANDING TOTAL
POINTS
Demonstrate
knowledge and skills
of food and beverage
service in relation to
taking table
reservations.
TLE_HEFBS9- 12AS-Ia-
b-1
LO 3. Set-Up 1.1 Food service 1,2,3,4,5,6,7,8 10
tables in the operations ,9,10
dining area

The learner
demonstrates
knowledge and skills in
food and beverage
service related to
table setting, table
skirting, and napkin
folding in accordance
with the proper
procedures and
guidelines.
TLE_HEFBS9- 12AS-Ie-
f-3
21,22,23,24,25,26, 11,12,13,14,15,16, 30
3.1 Set table according 27,28,29,30,31,32, 17,18,19,20
to the standards of the 33,34,35,36,37,
food service 38,39,40
establishment.
3.5 Skirt properly
buffet or display tables
taking into account
symmetry, balance
and harmony in size
and design
TOTAL 10 20 10 40