Republic of the Philippines

Department of Education
Region X
DIVISION OF CAGAYAN DE ORO CITY
CDONHS- Balulang Annex
Balulang, Cagayan de Oro City

FOOD AND BEVERAGE SERVICES 1st QUARTER EXAM

Name:_____________________________________Section:____________________ Date: ______________ Score:________

Instruction: Read the statements carefully. Encircle the letter of the correct answer. NO ERASURES.

1. One of the main objectives of FBS is to satisfy the need to uplift self-esteem. Which of the following refers to this need?
A. Physiological B. Economical C. Social D. Psychological
2. One of the main objectives of FBS is to satisfy the need to get F&B Services at the invested cost. Which of the following refers to this
need?
A.Physiological B. Economical C. Social D. Psychological
3. One of the main objectives of FBS is to satisfy the need to find friendly atmosphere. Which of the following refers to this need?
A.Physiological B. Economical C. Social D. Psychological
4. One of the main objectives of FBS is to satisfy the need to get your money’s worth. Which of the following refers to this need?
A.Physiological B. Economical C. Social D. Psychological
5. One of the main objectives of FBS is to satisfy the need to belong. Which of the following refers to this need?
A.Physiological B. Economical C. Social D. Psychological
6. One of the main objectives of FBS is to satisfy the need to taste different varieties of food. Which of the following refers to this
need?
A.Physiological B. Economical C. Social D. Psychological
7. This list is a menu of wine selections for purchase, typically in a restaurant setting.
A.Drinking List B. Wine List C. Beer Menu D. Beverage Menu
8. A list of dishes available in a restaurant.
A.Order B. Food list C. Menu D. Platter
9. It is also called spreader. A small blunt knife used for butter.
A.Dinner Knife B. Butter Knife C. Butter Server D. Butter Fork
10. A container for serving sauces.
A. Coffee Pot B. Pitcher C. Tea Pot D. Sauce Boat
11. Commonly used for tea or coffee but can also be used for eating dessert.
A. Demitasse Spoon B. Cereal Spoon C. Iced Tea Spoon D. Teaspoon
12. It is a general term for a vessel intended to contain beverages or liquid foods for drinking or consumption.
A. Cutlery B. Dinnerware C. Flatware D. Glassware
13. Used for serving ice cream, also known as ice cream scoop.
A. Ice cream fork B. Ice cream spoon C. Ice cream cup D. Ice cream tong
14. A knife with either straight or serrated blade with a broad and rounded tip used for luncheons and dinners.
A. Dinner Knife B. Steak Knife C. Fish Knife D. Butter Knife
15. A short handled elongated and leaf shaped spatula, used for serving caked and pastries.
A. Pastry Server B. Dessert Server C. Cake Server D. Sweets Server
16. Used for eating snails or escargot.
A. Escargot Knife B. Escargot Fork C. Escargot Spoon D. Escargot Stick
17. A small, usually pierced spoon used for serving, olive, and pickles.
A. Dinner Spoon B. Relish Spoon C. Bouillon Spoon D. Teaspoon
18. Used for serving, larger than a tablespoon and has long handle.
A. Dinner Spoon B. Relish Spoon C. Serving Spoon D. Tablespoon
19. It is a storage and service unit located close to serving areas, which eliminates frequent trips to the kitchen for supplies.
A. Kitchen Stand B. Table Stand C. Side Stand D. Saddle Stand
20. It is a type of reservation that uses manual charts.
A. Table Reservation B. Manual Reservation C. Restaurant Reservation D. Computerize System
21. It is a type of reservation that provides up to date “real time” information on availability at the push of a button.
A. Table Reservation B. Manual Reservation C. Restaurant Reservation D. Computerize System
22. An integral part of the operations of any fine dining restaurant.
A. Table Reservation B. Manual Reservation C. Restaurant Reservation D. Computerize System
23. It is an arrangement made in advance to have a table available at a restaurant
A. Table Reservation B. Manual Reservation C. Restaurant Reservation D. Computerize System
24. It is a type of reservation that uses booking sheets, diary.
A. Table Reservation B. Manual Reservation C. Restaurant Reservation D. Computerize System
25. It is a type of reservation that uses forecast boards or room rack.
A. Table Reservation B. Manual Reservation C. Restaurant Reservation D. Computerize System
26. In telephone ethics, how many cm away do you need to hold the mouthpiece?
 Republic of the Philippines
Department of Education
Region X
DIVISION OF CAGAYAN DE ORO CITY
CDONHS- Balulang Annex
Balulang, Cagayan de Oro City

A. 10cm B. 3cm C. 4cm D. 5cm

27. Try to answer the telephone in less than how many rings?
A. 1 ring B. 2 rings C. 3 rings D. 4 rings
28. What kind of voice you use when answering a call?
A. Chipmunk Voice B. Natural Voice C. Bedroom Voice D. Soft Voice
29. Which statement or phrase is NOT part of the magic words.
A. Good day! B. Pardon C. Whatever D. I am sorry
30. Below are the list of tips to communicate better over the phone EXCEPT ONE.
A. Personalize B. Keep the caller in the dark C. Clarify D. Put a smile in your voice
31. What does mise-en-place mean?
A. Out of place B. Where to place C. Put in place D. Missing place
32. It is a term designating all the duties, the waiter or waitress performs other than those directly related to serving the guests.
A. Side Line B. Side Job C. Side Table D.Side Work
33. Which of the following choices belong to typical side stand supplies.
A. Telephone B. POS C. Cash Register D.Meal Accompaniments
34. All of the items belong to side stand supplies EXCEPT ONE.
A. Condiments B. POS C. Tip trays D.Meal Accompaniments
35. To wipe down something, especially a table, in order to clear away crumbs of food.
A. Crumbing-down equipment B. Cleaning-down equipment C. Wiping-down equipment D.Crumbling-down equipment
36. All of the items belong to side stand supplies EXCEPT ONE.
A. Menus B. Clean Folded Napkins C. Frying Pan D. Service Plates
37. Sample service mise en place are the following EXCEPT ONE.
A.Fold Napkins B. Fill Condiments C. Make Coffee and Tea D. Fill Cash Register
38. Sample service mise en place are the following EXCEPT ONE.
A. Sliced all ingredients B. Clean Tables C. Polish Flatware D. Stock Service Area
39. All of the statements are true about sanitation standard in handling food service equipment EXCEPT ONE.
A. Wash hands B. Serve food that have dropped on the floor C. Keep equipment on close drawers D. None of the above
40. All of the statements are true about sanitation standard in handling food service equipment EXCEPT ONE.
A. Serve a toothpick with bare hands B. Avoid placing food on top of tables C. Never serve oily cups D. None of the above
41. To protect food from contamination, you should:
A. Serve with direct contact with the hand B. Do not cover C. Keep station neat D. None of the above
42. What should you use to remove grease from cutlery, glasses, cups or dinnerware?
A. Use hot water B. Use cold water C. Use lukewarm water D. None of the above
43. Sample service mise en place are the following EXCEPT ONE
A. Set room according to floor plan B. Place chairs under the tables C.Repair wobbly tables D. None of the above
44. Which of the following are typical side stand supplies.
A. Wine List B. Ice tongs C. None of the above D. All of the above
45. Which of the following are typical side stand supplies.
A. Dishwasher B. Steak C. None of the above D. All of the above
46. Which of the following choices belong to typical side stand supplies.
A. Chopping Board B. Pepper C. Ketchup D. All of the above
47. Which of the following choices belong to typical side stand supplies.
A. Steak Knife B. Pencil C. Calamansi D. All of the above
48. All of the statements are true about sanitation standard in handling food service equipment EXCEPT ONE.
A. Wash and wipe dry food containers B. Clean Tables C. Polish Flatware D. Serve plate while touching the rim
49. For wiping hands, wiping the mouth, protecting clothing when eating.
A. Runners B. Placemat C. Table Cloth D. Table Napkin
50. It is the side dish that serves with the main dish, it complements the main food and enriches its taste and flavor.
A. Side dish B. Meal accompaniments C. Condiments D. Sauce
 Republic of the Philippines
Department of Education
Region X
DIVISION OF CAGAYAN DE ORO CITY
CDONHS- Balulang Annex
Balulang, Cagayan de Oro City

Answer key

1. D
2. B
3. C
4. B
5. C
6. A
7. B
8. C
9. B
10. D
11. D
12. D
13. B
14. A
15. A
16. B
17. B
18. C
19. C
20. B
21. D
22. C
23. A
24. B
25. B
26. C
27. C
28. B
29. C
30. B
31. C
32. D
33. D
34. B
35. A
36. C
37. D
38. A
39. B
40. A
41. C
42. A
43. D
44. D
45. C
46. A
47. D
48. D
49. D
50. B