Republic of the Philippines

Department of Education
Region VII, Central Visayas
Division of Cebu Province
ARGAO NATIONAL HIGH SCHOOL
Canbanua, Argao, Cebu

MIDTERM EXAMINATION IN FOOD AND BEVERAGE SERVICES

SY 2022-2023

NAME: ________________________________________________________ DATE: _________________

DIRECTIONS: Read the statement carefully. Choose the letter of the best answer. Shade the circle of your
answer inside the box on separate answer sheet.

1. A type of foodservice that is stored either frozen or chilled onsite and usually used by hospitals and prisons.
a. Conventional Foodservice System c. Centralized Foodservice System
b. Ready-Prepared Foodservice System d. Assembly-Serve Foodservice System
2. Certain food needs sauce accompaniment during meal. Why?
a. to enhance taste of food c. to add chemical substance in food
b. to complete the set d. to kill the awful smell in meat
3. The following food uses bechamel sauce except one.
a. lasagna b. baked macaroni c. beef with broccoli d. none of the above
4. A type of restaurant reservation that uses internet through a website where all necessary information needed
for a reservation.
a. online b. walk in c. phone call d. word of mouth
5. This is an arrangement to have something held for your use at a later time.
a. buy now, pay later b. savings c. installment d. reservation
6. The following are ways to book a reservation except for one.
a. online b. call c. walk in d. word of mouth
7. The following are advantages of taking reservations except ____.
a. you know exactly how many guests you are expecting.
b. you can prepare food orders before guests arrive.
c. you can expect how much tip you can receive.
d. you can limit the number of walk-ins to the restaurant.
8. This refers to taking more reservations than the number of tables and seats available.
a. waiting list b. overbooking c. reservation d. no show
9. This reservation occurs when guests book by the restaurant.
a. online b. call c. walk in d. word of mouth
10. Which of the following glassware is placed 1 inch above the dinner knife.
a. rock glass b. whiskey tumbler c. water goblet d. shot glass
11. A knife with a broad blade, which is used when fish is served.
a. dinner knife b. fish knife c. butter knife d. steak knife
12. Which of the following forks is the largest used in place setting.
a. dinner fork b. dessert fork c. escargot fork d. fish fork
13. This refers to the place allotted for one diner only.
a. placement b. table appointment c. buffet table d. cover
14. How do you classify the following: GOBLET, WINE GLASS, COFFEE CUP
a. dinnerware b. cutleries c. beverage ware d. serve ware
15. Rica’s guest orders steak for dinner. What knife should she put on the table?
a. dinner knife b. fish knife c. butter knife d. steak knife
16. Which of the following shows CROWN?

a. b. c. d.

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17. A knife with either straight or serrated blade with a broad and rounded tip used for luncheons and dinners.
a. dinner knife b. fish knife c. butter knife d. steak knife
18. What are the glasses placed in a formal setting?
a. shot glass, rock glass, goblet c. teacup, shot glass, wine glass
b. goblet, wine glass, champagne flute d. goblet, rock glass, champagne flute
19. It is short tumbler and is also known as old fashioned glass.
a. rock glass b. whiskey tumbler c. goblet d. shot glass
20. A holder used for eating snails.
a. dinner fork b. dessert fork c. escargot tong d. fish fork
21. Which of the following states a formal table setting?
a. Champagne flute is placed on the outer part of the cover
b. Most symmetrical table setting
c. a simplified version of the informal table setting
d. The plate is usually picked up at the buffet table for the guests to serve themselves.
22. This table setting is popular for weddings, holiday meals, or any occasion when more than three courses
will be served.
a. Formal table setting c. Informal table setting
b. Basic table setting d. Buffet table setting
23. This table setting is great for brunches and casual parties. It is a simplified version of informal setting.
a. Formal table setting c. Informal table setting
b. Basic table setting d. Buffet table setting
24. Jennie is a food attendant. The following are the responsibilities of a food attendant except ______.
a. assisting guests c. correcting guests’ mispronounced menu item
b. taking food orders d. attending to guests’ dining needs
25. The only constant in nature is change. Why does the trend in food changing?
a. to cope up the need of the customers
b. to keep the business rolling by innovation
c. to follow the always-changing world
d. all of mentioned above
26. The following are the importance of menu, except one.
a. tip b. information c. guide d. visual
27. Why should the first impression of a customer be impressive?
a. to get customer's loyalty c. to have more customers
b. to get higher profit d. all of the above
28. It refers to any item used to set a table for eating a meal or for serving food.
a. table appointments b. linens c. centerpiece d. table
29. Lisa prepares the table appointment before the start of the operation. What should be placed on the table?
a. food, drinks, table napkin c. menu, food, bill
b. linen, tablewares, centerpiece d. centerpiece, spoon, plate
30. LED Restaurant provides buffet service for parties of large pax. What will Marvin use in refilling water to
the guests? a. flatwares b. glasswares c. serveware d. dinnerware
31. Food attendants can achieve guests’ satisfaction through the following except one.
a. provides right food and beverage to guests c. attend to guest's complaints
b. assisting the guests throughout the dining experience d. none of these
32. The following are the guidelines in answering a telephone reservation, except ONE.
a. wait for the 5th ring before answering. c. repeat the reservation for verification.
b. ask for the name, date & time of the dine. d. offer alternatives in case the reservation cannot be done.
33. What would you do to make your client have a good conversation when taking a reservation through a
phone call?
a. ask for details b. answer inquiries c. smile while talking d. thank as you bid goodbye
34. Why does the dining table be skirted?
a. to hide relevant things that is placed under the table c. to make the table look presentable
b. to beautify the table d. all of mentioned above
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35. Guest will tell three others good experience but they will tell 11 others of bad one.
a. propaganda b. cctv footage c. word of mouth d. street talks
36. Every restaurant have it. It serves as the soul of every food service operation.
a. attendant b. tableware c. menu d. cashier
37. The following are mother sauces, except one.
a. hollandaise b. bechamel c. chili garlic d. espagnole
38. Items in this menu tend to be expensive because they are priced per item.
a. buffet b. cyclic c. table d'hote d. ala carte
39. Why is a menu important to a chef?
a. it serves as the option of what to choose c. it serves as a guide of what to prepare
b. it serves as the guide of what to offer d. it serves as the soul of restaurant operation
40. Why is it that a waiter should be knowledgeable of the items being sold?
a. to prevent serious health condition c. to get higher compensation
b. to make the food delicious d. to be the most famous attendant in the restaurants
41. Rita wants a perfect chicken dish. This is best complimentary to a chicken dish?
a. red wine b. champagne c. white wine d. vodka
42. You are the assigned receptionist in the restaurant. A male customer is coming as a first customer on that
day. What will you do first?
a. approach him and lead the way to his table c. welcome him with a smile and call a waiter
b. open the door and greet him with a pleasant smile d. wave your hand and point wherxae to go
43. A young lady entered the restaurant. However, all tables are already occupied. As a receptionist, what will
you say to the lady?
a. “I am sorry Miss, all seats are occupied for the moment. Would you mind waiting at the lounge?”
b. “I am sorry Maam all seats are full at this time. Would you want to have a drink while waiting?”
c. “I am sorry Miss, all seats are occupied for the moment. Would you mind waiting at the lounge for about 5
minutes?”
d. “I am sorry Miss, all seats are occupied for the moment. Would you want to wait or not?”
44. Which of the following should be done prior to the arrival of a customer who has made a reservation?
a. placing the food on the table c. preparation of food ordered
b. preparation of table appointments d. determining the total bill
45. How do you appropriately ask if the customer has no reservation?
a. May I know how many we are expecting, sir/maam?
b. Table for how many person, maam/sir?
c. How many are you, sir/maam?
d. Table for two or three?
46. What are the most appropriate words if you think your guests are ready to order?
a. May I take your order now sir?
b. Do you want to order now sir?
c. Are you ready to order sir?
d. What is your order sir?
47. If you have four customers and one of them is a senior citizen who is physically weak, where should he or
she be seated?
a. In the corner or side of the wall c. against the wall
b. close to the hostess station d. near the door
48. Why is it that champagne glass is placed on the outer side of the cover?
a. to have easy access when proposing toast c. to avoid holding glass at the edge
b. it is the first glass to be used d. none of the above
49. This serves as the crowning glory of the food.
a. food package b. sauces c. price d. taste
50. Why do we need to know the past and current trends in food industry?
a. to cope up the need of the customers
b. to keep the business rolling by innovation
c. to follow the always-changing world
d. all of mentioned above