Kalinga Colleges of Science and Technology

Provincial Road, Purok 5, Bulanao, Tabuk City

Kalinga Province
School Year 2022-2023

ASIAN CUISINE 3
Name: ____________________________ Year/Section: _____________

I. MULTIPLE CHOICE
GIVEN THE WORDS ON THE TABLE BELOW. CHOOSE AND WRITE THE CORRECT ANSWER ON THE
BLANK PROVIDED BEFORE EACH NUMBER.
A1. Grain A5. Perishable foods A9. Selective menu A13. Table d’hote
A2. Food storage A6. Dinner menus A10. Cycle menu A14. Spring houses
A3. Vegetables A7. Breakfast menu A11. A special party menu A15. Ice houses
A4. Canned goods A8. Meal pattern A12. A la carte

______________ 1. The selling price of the menu is fixed.

______________ 2. Each dish is priced separately.
______________ 3. These are menus for banquets and parties of all like birthdays, wedding reception and conventions.
______________ 4. A set of menus rotated to a definite pattern.
______________ 5. A complete meal that provides choices or selection of courses.
______________ 6. Something like an outline which list the parts of the meal.
______________ 7. Simplest to prepare.
______________ 8. Number of courses can vary from 3-10.
______________ 9. These should be stored at an appropriate cold temperature.
______________ 10. These should be transferred to an appropriate container to avoid reaction of food from metallic
container.
______________ 11. These should be stored in vegetable crisper of freezers or refrigerators.
______________ 12. Is both a traditional domestic skill and is important industrially.
______________ 13. These are very similar to root cellars except the cold water form a natural spring.
______________ 14. Are used in some part of the world to store ice for use in food preservation.
______________ 15. Stored in rigid sealed containers to prevent ingress of moisture or attack by vermin.

II. IDENTIFICATION
_________ 1. It has only a relatively short life in storage.
_________ 2. These should be eaten within a few hours of harvesting.
_________ 3. These can only be stored for long periods if preserved.
_________ 4. A table service that is very formal and elegant.
_________ 5. This is usually called “plated service”.
_________ 6. This is an old type of service involving serving oneself from a common pot.
_________ 7. These are served from the right side of the guests.
_________ 8. These are served from the left side of the guests.
_________ 9. This service is used occasionally for special dinner serve in a private dining room.
_________ 10. Wide acceptance of television, increase interest in eating meals out-of-doors.
_________ 11. The foods are dished out in the large bowls and platters by placing them in the centres of the
tables.
_________ 12. This is really self-service.
_________ 13. This is a formal type of service originated for European nobility and presently enjoyed by few
who can afford the time and expenses in the manners.
_________ 14. This service is serving meal to a group of person who had determined in the menu, number of
guest and time of service in advance.
_________ 15. Customers help themselves from range of dishes placed on the lazy Susan table.

III. ENUMERATION
A. STYLES OF TABLE SERVICES
1. 6. 11.
2. 7. 12.
3. 8.
4. 9.
5. 10
B. THREE ADVANTAGES OF FAMILY TYPE OF SERVICE
1.
2.
3.
C. THREE USES OF BUFFET SERVICE
1. 4.
2. 5.
3.
D. EXAMPLES OF BUFFET FOODS
1. – 4. -
2. - 5. –
3. -
IV. ILLUSTRATION. Illustrate and label the formal, informal and French table setting. (15. pts. Per
illustration).

FORMAL

INFORMAL

FRENCH
MAKE YOUR OWN BANQUET LAYOUT.25 PTS.

GOODLUCK!!!!

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Prepared By:

JEFFERSON M. SALES
Instructor