Marcus Garvey Technical High School

Monthly Test
for
September
Human Ecology Department
Food and Beverage Services

STUDENTS NAME: _________________________________ DURATION: 1 ½ Hour

GRADE: 11 M-Y DATE: ___________________
TEACHER NAME: ____________________________
1. What does "mise en place" mean in the context of fine dining?
a) A French cooking technique
b) Putting flatware in order
c) Preparing dining tables for service
d) Cleaning the kitchen

2. What should servers use to minimize fingerprints when polishing flatware?

a) Dish towels
b) Rubber gloves
c) Cotton gloves
d) Napkins

3. What is the purpose of a "molleton cloth" in fine dining table setup?

a) To absorb spills
b) To add decoration
c) To muffle the sound of dishes and glassware
d) To keep the table warm

4. How many pieces of dinnerware are typically set on the table for a full-course meal?
a) Up to 5 pieces
b) Up to 10 pieces
c) Up to 15 pieces
d) Up to 20 pieces

5. Where should forks be placed in relation to the dinner plate?

a) To the left
b) To the right
c) Above the plate
d) Below the plate

6. In what order should the glasses be placed to the upper right of the dinner plate?
a) Champagne flute, sherry glass, white wine glass, red wine glass, water glass
b) Water glass, white wine glass, red wine glass, champagne flute, sherry glass
c) Sherry glass, champagne flute, white wine glass, red wine glass, water glass
d) Red wine glass, white wine glass, champagne flute, sherry glass, water glass

7. What should be used to ensure the table setting is balanced and identical for all
guests?
a) A magnifying glass
b) A tape measure
 c) A ruler
d) A compass

8. What is the recommended way to handle glassware and flatware to minimize

fingerprints?
a) Wear black server gloves
b) Hold them with a firm grip
c) Hold them by the stem
d) Use a cloth to handle them

9. When should the menu and wine list be presented to diners?

a) As soon as guests sit down
b) After they finish their meal
c) Match the pace of the table and present after each individual is comfortably
seated
d) At the end of the meal

10. When should servers describe the evening's specials and inquire about dietary
restrictions?
a) As soon as guests arrive
b) After they finish their meal
c) While they are taking orders
d) When serving dessert

11. What is the correct signal to indicate that a guest is finished with their plate and ready
for the next dish?
a) Knife and fork in a straight line
b) Knife and fork forming a cross
c) Knife and fork stacked on the plate
d) Knife and fork on the napkin

12. In fine dining, when should plates be cleared from the table?
a) As soon as the guest finishes a course
b) After all guests are finished with their course
c) When the guest requests it
d) After each course is served

13. What is the traditional order for clearing plates in fine dining?
a) Counter-clockwise
b) Random order
 c) Clockwise
d) Starting from the center of the table

14. What should servers avoid when clearing dishes in fine dining?
a) Removing used flatware
b) Stacking dishes
c) Clearing from the left
d) Using trays

15. What is the main purpose of the mise en place station for servers?
a) Storing extra tableware for guests
b) Preparing additional items for each course
c) Keeping the dining room organized
d) Setting up the lighting for the evening

Short Answer Questions

1. What is the purpose of a molleton cloth in fine dining table setup? (2 marks)
_______________________________________________________________________

_______________________________________________________________________

_______________________________________________________________________

2. How should flatware be placed in the correct order on the dining table? (2 marks)
_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________

3. What is the signal that a guest is finished with their plate and ready for the next dish?
(1 marks)
_____________________________________________________________________
4. How should servers handle glassware and flatware to minimize fingerprints? (1
marks)
_____________________________________________________________________
5. When should the menu and wine list be presented to diners. (1 marks)
_____________________________________________________________________
 True/False Questions (8 marks)

1. True or False: Stacking dishes when clearing them is acceptable in fine dining.

2. True or False: Flatware should be placed in the order of use, beginning from the
inside out.

3. True or False: Linens should be freshly laundered and wrinkle-free in fine dining.

4. True or False: The knife and fork are placed in the shape of a cross on the plate to
indicate the guest is ready for the next dish.

5. True or False: Servers should clear dishes from the left side of the guest.

6. True or False: In fine dining, it's acceptable to stack dishes when clearing the table.

7. True or False: Servers should place the knife and fork in an inverted V shape on the
plate to indicate a guest is finished with their meal.

8. True or False: In fine dining, the order in which glasses are placed to the upper right
of the dinner plate is flexible and can vary depending on the server's preference.

Total = 30 marks