TABLE OF SPECIFICATIONS

TOTAL
PERCENTAGE
TEST ITEM DISTRIBUTION NUMBER
CONTENTS (%) WEIGHT
OF ITEMS
OBJECTIVES
Factual Comprehension Application
Knowledge

5 5
1. Table True or false
Completion 10 25%
Setting
test 6-10
31-35
2. Steps in 5 5
cleaning
Completion True or false
dishes, 10 25 %
tableware, & test 1-5
glassware 36-40
4 6
3. Napkin Matching Multiple
Folding 10 25%
type choice
17-20 21-26

6
4
4. Table Matching
Multiple choice 10 25%
Skirting type
27-30
11-16
TOTAL 20 14 6 40 100%

Prepared by: ZENITH JOY R. TESORIO

Date : April 22, 2022

FOOD & BEVERAGE Date Developed: Doc. No.

SERVICES NC II April 22, 2022 Issued by: Page 1 of 5
Developed by:
Preparing the Revision No.
Dining
ZENITH JOY R. TESORIO
Room/Restaurant
Trainer
area for Dining
 SAMPLE TEST QUESTIONS

1-10 I. TRUE OR FALSE TEST

Instruction: Write T for the word True if the sentence is correct and F for the
word False if it is incorrect.

1. Cleaning dishes are important because it prevents the growth of bacteria in

your kitchen.

2. Remove large pieces of leftover food by wiping it into the garbage, a compost
bin, or down the garbage disposal (while running water). Use a rubber spatula
on non-stick cookware and other dishes that could scratch.

3. In washing dishes the 2nd step is “following the right order”.

4. After setting it on the dish rack or wiping it with a towel, shake the dish
(especially bottles and bowl-shaped items) to remove excess water.

5. Hold the glass stem / bottom with one end of the cloth over the hot water
and let the steam surround the glass.

6. Casual table setting is appropriate for all types of restaurants and casual
events. You’ll commonly see it used in diners and family restaurants along with
a placemat or a coffee cup.

7. Commonly used at banquets and luncheons, this setting is also referred to

as a basic table setting.

8. This setting is similar to a formal table setting, but is designed for three
courses instead of six. The flatware provided will be enough for a soup or salad,
main course, and dessert.

FOOD & BEVERAGE Date Developed: Doc. No.

SERVICES NC II April 22, 2022 Issued by: Page 2 of 5
Developed by:
Preparing the Revision No.
Dining
ZENITH JOY R. TESORIO
Room/Restaurant
Trainer
area for Dining
9. A table d'hôte menu is a fixed price menu, with a set meal offering a number
of courses.

10. Table d'hôte cover requires the cutlery and flatware for the whole meal to
be laid out before the first course is served.

11-20 II. MATCHING TYPE TEST

Instructions:
Identify the kinds of pleat in Column A with the corresponding images in
Column B. Write the letter of your choice in different sheet of paper.

COLUMN A COLUMN B
A.

11. Gathered or Shirred

B.

12. Knife Pleats

C.

13. Box Pleat

D.

14. French Box Pleat

FOOD & BEVERAGE Date Developed: Doc. No.

SERVICES NC II April 22, 2022 Issued by: Page 3 of 5
Developed by:
Preparing the Revision No.
Dining
ZENITH JOY R. TESORIO
Room/Restaurant
Trainer
area for Dining
 E.

15. Fringe

F.

16. Swag

G.

Instructions:
Identify the kinds of table napkin folding in Column A with the
corresponding images in Column B. Write the letter of your choice in different
sheet of paper.

H.

17. Crown

I.

18. Goblet fan

FOOD & BEVERAGE Date Developed: Doc. No.

SERVICES NC II April 22, 2022 Issued by: Page 4 of 5
Developed by:
Preparing the Revision No.
Dining
ZENITH JOY R. TESORIO
Room/Restaurant
Trainer
area for Dining
 J.

19. Birds of paradise

K.

20. Bishop’s hat

L.

21-30 III. MULTIPLE CHOICE TEST

Instruction: Read the questions carefully, choose the correct answer from the
given choices and write the letter of your answer in your answer sheet

21. This napkin folding design just doesn’t work well without a little starch in
the cloth because if it sags it’s looks ugly.

A. Pyramid C. Crown
B. Bishop’s hat D. Birds of paradise

22. This is a classic dinner napkin fold, but it can be difficult to line up the
corners in the cap.

A. Pyramid C. Crown
B. Bishop’s hat D. Birds of paradise

FOOD & BEVERAGE Date Developed: Doc. No.

SERVICES NC II April 22, 2022 Issued by: Page 5 of 5
Developed by:
Preparing the Revision No.
Dining
ZENITH JOY R. TESORIO
Room/Restaurant
Trainer
area for Dining
23. This classy napkin folding techniques is simple, fast and can be made
easily with most napkins.

A. Pyramid C. Candle
B. Bishop’s hat D. Standing Fan

24. Elegant and decorative, this is a classic napkin folding technique. As

usual, an iron helps but is not necessary.

A. standing Fan C. Pyramid

B. Candle D. Crown

25. This nice napkin design originated from the napkin-worshiping Indians
native to Guam called the dirty-wipey-nappies.

A. Cone napkin fold C. Fan

B. Candle Fold D. Bishop’s hat

26. It is one of the easiest goblet folds to accomplish. There is no ironing

needed and almost any napkin will do.

A. Goblet fan B. Cone Napkin fold

C. Crown D. Candle napkin fold

27. This table skirting is a good choice for a professional conference or

business meeting.

A. Box pleated B. Fringe

C. Swag D. Knife

28. This is commonly attached with overlap clips that will not flatten or
damage the table skirt pleating.

FOOD & BEVERAGE Date Developed: Doc. No.

SERVICES NC II April 22, 2022 Issued by: Page 6 of 5
Developed by:
Preparing the Revision No.
Dining
ZENITH JOY R. TESORIO
Room/Restaurant
Trainer
area for Dining
 A. Box pleated
B. Fringe
C. Swag
D. Knife

29. This table skirting is a playful addition to party tables.

A. Box pleated
B. Swag
C. Diamond
D. Fringe

30. This type of table skirting is narrower than regular box pleats, giving the
bottom of the table skirting a fuller appearance.

A. French Box Pleats

B. Knife pleated
C. Box pleated
D. Butterfly pleated

31-40 IV. COMPLETION TEST

Instructions: Fill out the blank space with word or group of words to complete
the following statements.

31. This menu offers a wide choice of individual dishes is called ________.

32. The arrangement for a single diner is called a _________. It is also the layout
in which the utensils and ornaments are positioned.

FOOD & BEVERAGE Date Developed: Doc. No.

SERVICES NC II April 22, 2022 Issued by: Page 7 of 5
Developed by:
Preparing the Revision No.
Dining
ZENITH JOY R. TESORIO
Room/Restaurant
Trainer
area for Dining
33. In __________ salad is served after the main course, a salad fork is laid next
to the dinner plate, and an extra dinner knife is laid to the left of the regular
dinner knife.

34. The ___________ is laid on the bread-and-butter plate at formal luncheons

and all informal meals

35. The __________ is placed on the right of the outside knife.

36. __________ must be free of chips, stains, dirt or water marks.

37. ___________ must not be used if crooked.

38. Always hold the glass at the ______________.

39. Cleaning dishes are important because it prevents the growth of

___________ in your kitchen

40. Never give a _________ glass to guest.

Prepared by : Ms. ZENITH JOY R. TESORIO

Date : April 22, 2022

FOOD & BEVERAGE Date Developed: Doc. No.

SERVICES NC II April 22, 2022 Issued by: Page 8 of 5
Developed by:
Preparing the Revision No.
Dining
ZENITH JOY R. TESORIO
Room/Restaurant
Trainer
area for Dining
 KEY ANSWER

I. TRUE OR MATCHING MULTIPLE COMPLETION TEST

FALSE TYPE CHOICE

1. T 21. C 31. à la carte

11. F
2. T 22. B 32. Place setting
12. C
3. F 23. A 33. Formal event
13. A
4. F 24. A 34. Butter spreader
14. B
5. T 25. A 35. Soup spoon
15. E
6. F 26. A 36. glassware
16. G
7. F 27. A 37. silverware
17. H
8. T 28. C 38. stem or bottom
18. I
9. T 29. D 39. bacteria
19. J
10. T 20. K 30. A 40. warm

Prepared by : Ms. ZENITH JOY R. TESORIO

Date : April 22, 2022

FOOD & BEVERAGE Date Developed: Doc. No.

SERVICES NC II April 22, 2022 Issued by: Page 9 of 5
Developed by:
Preparing the Revision No.
Dining
ZENITH JOY R. TESORIO
Room/Restaurant
Trainer
area for Dining
FOOD & BEVERAGE Date Developed: Doc. No.
SERVICES NC II April 22, 2022 Issued by: Page 10 of 5
Developed by:
Preparing the Revision No.
Dining
ZENITH JOY R. TESORIO
Room/Restaurant
Trainer
area for Dining