JASAAN NATIONAL HIGH SCHOOL

FIRST QUARTER EXAM

Name: _____________________________
Section: ____________________________

Direction: Read the statements carefully. Box the letter of your answer.
1. A small restaurant that serves moderately prices meals in a modest setting with alcohol it is known mostly
by foods they served.
a. Bar b. Bistro c. Cafeteria d. Restaurant
2. This is a type of restaurant that offers a variety of vegetarian foods?
a. Public Houses c. First Class Restaurant
b. Bistro d. Health Food Restaurant
3. An establishment that uses theming to attract diners by creating a memorable experienced.
a. International Restaurant c. Fast Food
b. Themed Restaurant d. Cafeteria
4. This establishment designed for dispensing beer or any alcoholic beverages.
a. Bar b. Coffee Shop c. Wine Bars d. First Class Restaurant
5. Which of the following does not belong to Alcoholic beverages?
a. Wine b. Beers c. Juices d. Liquor
6. Acts as a runner and helper in the bar.
a. Head waiter b. Bartender c. Head Waiter d. Barboy
7. Personnel who welcomes and greets customers at the entrance.
a. Manager b. Waitress c. Supervisor d. Receptionist
8. Overseas the set-up and delivery of service in his/her assigned station.
a. Manager b. Receptionist c. Waiter d. Captain Waiter
9. Acts as helper and runner in the dining room.
a. Busboy b. Waiter c. Bartender d. Barboy
10.A flat bottomed, cylindrical glass that is basically a bowl without a stem or foot.
a. Tumbler b. Footed Ware c. Stemware d. Glassware
11.This includes any glass having all three features.
a. Tumbler b. Footed Ware c. Stemware d. Glassware
12.Which of the following does not belong to Footed Ware:
a. Shot glass b. Goblet c. Sherbet d. Hurricane
13.What type of glass is used in serving ice cream or other dessert.
a. Margarita b. Martini c. Sherbet d. Old Fashioned
14.Is best used for serving frozen cocktails.
a. Martini b. Sherry Glass c. Champagne d. Margarita
15.A stemmed glass with an inverted cone bowl, used to serve variety of cocktails.
a. Martini b. Sherry Glass c. Champagne d. Margarita
16.A ladle which is designed for serving sauces or condiments.
a. Soup Ladle b. Serving Spoon c. Dinner Spoond. Sauce Ladle
17.What type of fork has two long, pointed tines?
a. Cocktail fork b. Serving fork c. Escargot fork d. Dessert fork
18.Which type of spoon is used for different items such as coffee, tea and dessert.
a. Demitasse spoon b. Teaspoon c. Relish spoon d. Cereal spoon
19.A four-pronged shorthanded fork with broad tines which is used in eating dessert.
a. Fish fork b. Escargot fork c. Salad fork d. Dessert fork
20.Aling Pelita finds it hard to eat meat of the snails and other sea shell food, if you will help her to remove
the meat, what will you recommend that will surely solve her problem?
a. Dinner fork b. Escargot fork c. Appetizer fork d. Fish fork
21.Your younger sister is celebrating her birthday party and she wants to slice her birthday cake. What type
of knife will you used?
a. Dessert knife b. Cake server c. Cheese knife d. Serving knife
22.What type of plate is used for individual servings for lunch?
a. Place plate b. Dinner plate c. Luncheon plate d. Show plate
23.A 10” Diameter plate used for individual serving of the main dish in formal dinners.
a. Place plate b. Dinner plate c. Luncheon plate d. Show plate
24.Used as water container for service.
a. Water pot b. Teapot d. Pitcher d. Serving pot
25.Used primarily to prevent flatware from moving while the guests are eating.
a. Silence cloth b. table cloth c. placemat d. table runner
26.Your teacher told you to skirt the table, before placing the table cloth what cloth will you put under it to
minimize the noise during table setting and dining?
a. Table runner b. Silence cloth c. Top cloth d. Inner cloth
27.A piece of cloth place over the tablecloth to protect it from being soiled and at the same time to enhance
the appearance of the table.
a. Table runner b. Silence cloth c. Top cloth d. Inner cloth
28.What do you think is the type of cup you need to used in serving soups that is made from thin broth?
a. Bouillon cup and saucer c. Cup and saucer
b. Soup bowl d. Demitasse cup
29.All are examples of Holloware, EXCEPT ____________.
a. Food coverb. Chafing dish c. Platters d. Dinner plate
30.These are hair coverings that includes hairnet or hat to keep the hair to contaminate the food.
a. Hair restraints b. Apron c. Long Sleeve d. Hair tie
31.An outer covering garment for the upper body usually worn over a long sleeve.
a. Apron b. Long sleeve c. Vest d. Tshirt
32.A piece of white cloth used for drying things.
a. towel b. table napkin c. tissue paper d. cloth

33.The following are procedures in handling and transferring objects, EXCEPT ______________.
a. Lift only objects that are less than 30 pounds.
b. Stand firmly on the floor and near the object.
c. Bend at your knees and legs.
d. Only lift objects below your waist level.
34.A type of knife best for cutting fish into thin slices.
a. utility knife b. boning knife c. cleaver knife d. fillet knife
35.A type of knife best for cutting vegetables.
b. utility knife b. boning knife c. cleaver knife d. fillet knife
36.As a restaurant owner, you must see to it that they are using the appropriate type of knife when making
fillet cut and removing meat from the bone, what type of knife should they use.
a. Santoku knife b. paring knife c. fillet knife d. boning knife
37.The following are the different safe technique in handling knives, EXCEPT ________________.
a. In flat surface, place a clean cutting board.
b. Place a vegetable or meat on top of the cutting board. Hold a soft grip unto the knife.
c. To control hand position, an index finger and thumb is used to grasp the sides of the blade near the
handle.
d. Move the knife hand smoothly in a downward motion.
38.To make our tasks efficient in the food service establishment we need to follow the right ways in handling
the chemicals safely, which of the following is the right handling of chemicals:
a. See to it that all chemicals are unidentified.
b. Label chemicals according to their color.
c. After using the chemicals, throw it immediately.
d. Avoid consuming food or drinks when handling chemicals.
39.
a. Flammable b. Oxidizing
c. Toxic d. Poison

40. a. Flammable b. Oxidizing

c. Toxic d. Poison

41. a. Flammable b. Oxidizing

c. Toxic d. Poison

42.Which type of reservation system depends on the person designated, usually a host, to answer the phone,
record the details of the said reservation.
a. Online Reservation System c. Reservation System
b. Manual Reservation d. Web Reservation
43.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.
a. Prepared Food Service System c. Assembly- Serve Food Service System
b. Conventional Food Service System d. Centralized (Commissary) Food Service System
44. Which material should be utilized by a reservation officer to know the products information offered when
initiating the manual reservations?
a. Manual Charts b. Calendars C. Diary d. Brochures
45. 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
46. Where is the proper location/placement of the dinner knife in a cover?
a. Upper left side c. On the top of the charger
b. Left side, nearest to the charger d. Right side, nearest to the charger
47. You are planning to travel abroad, and you want to book transport to either drive
yourselves around or have a chauffeur included with the vehicle. What type of booking will you choose?
a. Accommodation suppliers c. Aircraft
b. Limousines d. Tourist Attractions
48. Telephone plays an important role in times of reservation on phone. Perfect telephone handling
ensures efficiency of the reservation agent which at the same time upholds standard. The following are
telephone ethics, EXCEPT _________________________.
a. Greeting c. Know your purpose and make it long
b. Clarity d. Summarize, paraphrase and close
49. Where is the proper location/placement of the soup bowl in a cover?
a. Upper left side of the plate c. On the top of the plate
b. Left side, nearest to the plate d. Right side, nearest to the plate
50. Where is the proper location/placement of the water goblet in a cover?
a. Upper left side of the knife c. On the side of the knife
b. Upper right side of the fork d. On the side of the fork