SIUTON NATIONAL HIGH SCHOOL

Siuton Magallanes, Sorsogon

4th Quarterly Examination

TLE 8

I. TRUE or FALSE. Read the sentence carefully. Write T if the statement is true and F if it is
false. Write your answer on your answer sheet.

1. All glasses must be kept clean and free from marketing when presented to the guests.
2. Drinking glasses are normally stored in a glass pantry and should be placed in a single
row.
3. Tumblers and other straight-sided glassware should be stacked inside one another.
4. The design and quality of the glassware reflects the quality and level of service in a
restaurant.
5. Desserts like cakes or pastries are instead used with a salad fork.
6. Furniture is one of the most important equipment of any food and beverage service.
7. The usual height of the table should be 75 cm from the floor level.
8. The average height of the chair should be 82 cm.
9. Table linens made from cotton are not only more absorbent but also last longer.
10. Napkins are used as protector from spillage.

II. MULTIPLE CHOICE. Choose the letter of the correct answer. Write your answer on your
answer sheet.

1. What type of glass where bowl sits directly on the foot?

a. Tumbler b. footed ware c. stem ware d. glassware
2. A bowl without stem with straight or widened sides.
a. Stemware b. footed ware c. tumbler d. glassware
3. Glasses with all three parts where stem connects the bowl with foot.
a. Stemware b. tumbler c. glassware d. footed ware
4. It is the finest type of crockery and most expensive among all types of cockery.
a. Porcelain b. earthenware c. bone china d. stone ware
5. It is the cheapest form of crockery
a. Earthenware b. bone china c. porcelain d. stone ware
6. It is used as protector from spillage
a. Table cloth b. napkin c. slip cloth/apron d. linen
7. A rectangular cloth or paper for wiping the mouth while eating
a. Slip cloth b. napkin c. table cloth d. linen
8. Fork with two tines but the pointed tip are straighter and longer so they can reach far
into snail shells.
a. Lobster fork b. snail fork c. crab fork d. oyster fork
9. They are generally smaller than dinner forks measuring between 6.5 and 7.5 inches long.
a. Dessert fork b. dinner fork c. salad fork d. serving fork
 10. It is not intended for eating and designed for scooping or spearing food off of a serving
platter and then transporting it to the dinner’s place.
a. Dinner fork b. dessert fork c. salad fork d. serving fork

III. ENUMERATION..

1- 3 What are the three types of glasses?

4- 6 Give the three parts of glasses….
7- 10 What are the four classifications of crockery?

IV. ESSAY
What is the importance of napkin folding? ( 5 points)

Prepared by:
GENALYN PINTOY-GERERO
Subject Teacher