Department of Education

City of Naga Division

Uling Senior High School
City of Naga, Cebu
Final Examination

FOOD AND BEVERAGE SERVICES NCII

Name: ___________________________ Grade: _________ Section:____________ Date:____________

I. Multiple Choice
Directions: Read the following statement carefully. Encircle the letter of your answer.

1.Which of the following best describes table linen?

a. white cloth is mandatory b. It has to be laid properly
c. linen and china patterns must clash d. all of the above

2.Which of the following point that needs to remember when laying a table?
a. to keep the tablecloth loosely. b. to abstain moisture in case liquid spill on the
table.
c. to protect the diner’s wrist and elbows d. all of the above

3.Which statement is correct?

a. Spoons are set to the right of the knives in order to use.
b. Set knives on the table to the right of the dinner plate.
c. Glasses are set above the plate to the right in order of use.
d. all of the above

4.Crockery and cutlery should be spotlessly clean and the glassware well-polished.
a. true b. false c. a & b d. none of the above

5.An item in the menu that is priced ordered separately.

a. Crockery b. Cutlery c. Ambiance d. A la Carte

6.The mood or feeling in a particular place.

a. Crockery b. Cutlery c. Ambiance d. A la Carte

7. Tableware such as plates, dishes and cups, made of baked clay.

a. Crockery b. Cutlery c. Ambiance d. A la Carte

8.Sharp tools made of metal particularly knives.

a. Crockery b. Cutlery c. Ambiance d. A la Carte

9. It occurs when more than one reservation for the same table.
a. Drawback b. Double booking c. Fine dining d. Guest check

10. A form used to record the orders of the guest.

a. Drawback b. Double booking c. Fine dining d. Guest check

11. A style of eating which takes place in high-end restaurants.

a. Drawback b. Double booking c. Fine dining d. Guest check

12. A French phrase which means “put/set in place”.

a. Mise en place b. Mise and place c. Mise in place d. Mis en plus

1/3
II. Identification
Directions: Read each statement or question below carefully and identify the correct answer.
Choose your answer from the box provided.

Hollow ware Dinner fork Serving spoon Pitcher

Pastry server Steak knife Butter knife Teaspoon
Dessert knife Candelabra Tea pot Cheese knife

_________________13. It is the largest of the forks used in place setting.

_________________14. It used for serving, larger than a tablespoon and has a long handle.
_________________15. A spoon with an oval bowl used for luncheons and dinners.
_________________16. Commonly used for tea or coffee but can also be used for eating dessert.
_________________17. It is used for spreader, is a small blunt knife.
_________________18. A knife with a serrated blade and a pointed tip.
_________________19. A short-handled elongated and leaf-shaped spatula, used for serving
cake.
_________________20. It is a water container.
_________________21. A vessel or serving dishes and accessories.
_________________22. An ornamental branched candlestick holder.

III. True or False

Directions: Write TRUE if the statement is correct, FALSE if it is incorrect and underline the
word/words that make the statement wrong.

_________________ 23. Reservations are advanced bookings by customers to hold a table.

_________________ 24. Set knives are placed to the left of the fork.
_________________ 25. Cafeteria service refers to pre-packed food displayed in a counter.
_________________ 26. An advantage of taking reservations is that you know exactly the
number of guest.
_________________ 27. Counter service is ideal for diners who go for fast service since they
have very limited time to eat.
_________________ 28. A “no show” upon reservation increases revenue.
_________________ 29. A waiting list involves holding a table.
_________________ 30. Table setting refers to the process of setting a table with tableware.
_________________ 31. Lift the phone receiver in the second rings if possible.
_________________ 32. Dinner plates and soup bowls are examples of silverware.
_________________ 33. Credit cards are used to guarantee table reservations.
_________________ 34. Appropriate linen should be used according to the size of the table.
_________________ 35. Forks are placed on the left-hand side of the plate.
_________________ 36. Silverware is set about 1-2 inches from the edge of the table.
_________________ 37. Call-ahead seating happens when customers arrive. They are then
invited to submit their names on a waiting list.

IV. APPLICATION:

2/3
Direction: Imagine that you are going to set the table. You are instructed to do the informal table
setting. Now, name the utensils that are used in setting the table. Write the word only.

A LA CARTE TABLE SETTING

44.

41. 45.
42.
40.
38. 46.

43.

39 47. 48.

3/3
Answer Key in Food and Beverage Services NC II

1. B
2. C
3. D
4. A
5. D
6. C
7. A
8. B
9. B
10. D
11. C
12. A
13. Dinner fork
14. Serving spoon
15. Dinner spoon
16. Teaspoon
17. Butter knife
18. Steak knife
19. Pastry server
20. Pitcher
21. Hollowware
22. Candelabra
23. True
24. False - fork – spoon
25. True
26. True
27. True
28. False - increase – decrease
29. True
30. True
31. True
32. False – silverware – table ware
33. True
34. True
35. True
36. True
37. True
38. Butter knife
39. Bread & butter plate
40. Salad fork
41. Dinner fork
42. Plate
43. Napkin
44. Water glass
45. Wine glass
46. Soup spoon
47. Dinner knife
48. Appetizer knife

4/3