FOOD AND BEVERAGES SERVICES

GRADE 12

NAME: _______________________________________________________ Date : _________ Score :

___________
Multiple Choice.
Direction: Choose the letter of the correct/best answer. Write the answer in your activity notebook.
1. It refers to an advance arrangement to ensure accommodation in a restaurant or hotel.
A. Contract B. Reservation C. Initial D. Private Call
2. This refers to the number of attendees in a party; derived from the word “passenger”.
A. Pax B. Guest C. Restaurateur D. Cover
3. What type of reservation that depends on the printed document fill-out the information needed prior to
reservation?
A. Online Reservation B. Manual Reservation C. Handwritten Reservation D. E-reservation
4. Which one of the most common food service systems where in the ingredients were assembled and
food/dishes are produced onsite?
A. Conventional Foodservice system B. Commissary Foodservice system
C. Centralized Food service operation D. Ready-Prepared Food service system
5. If you are to take a table reservation via telephone call, which of the following statement is appropriate to
end a conversation?
A. Thank you for calling Palace Restaurant! B. Thank you for calling, good bye!
C. Goodbye and See you at the restaurant D. Just drop the phone.
6. It is standard to answer telephone call when the telephone ring/s _______?
A. 3 times B. Immediately C. 4 times D. After second call
7. Which of the following statement is correct when you are not certain to the gender preference of your
guest?
A. “Good Morning, how would you like to be addressed?” B. “Good Morning, ma’am!”
C. “Good Morning, Sir!” D. “Good Morning, Ma’am/Sir”
8. Basically, in taking table reservation, what are things to be prepared?
A. Menu Card, Tent Card and Ballpoint pen, B. Ballpoint pen, Reservation form and Menu
Card
C. Ballpoint pen, Audio Recorder and Menu Card D. Ballpoint pen, Reservation form and
Reservation list
9. Which term refers to a French word which means “put into place” or pre-service preparations?
A. Mise en place B. Mirepoix C. Table D’hote D. A la Carte
10. What table appointment refers to the sharp tools made of metal and also known as silverwares?
A. Cutlery B. Crockery C. Flatware D. Hollowware
11. What refers to an entrée accompanied by standard components?
A. A la Carte B. Semi A la Carte C. Table D’hote D. Drawback
12. This term refers to a place setting which occupied space approximately 20 to 24 inches long by 15 inches
deep individual space at the table.
A. Setting B. Cover C. Ambience D. Pax
13. What type of table reservation you are going to consider as if the guests calls when they are on their way
and sets specific time of arrival?
A. Manual Reservation B. Online Reservation C. Call Ahead Seating D. Phone Reservation
14. What is the proper way of answering telephone call at the restaurant?
A. Hello, good morning, this is Jen, how can I help you? B. Good morning ma’am, this is Jen, how may I help
you?
C. Good, this is Jen of Jem’s Restaurant, how may I help you? D. Hello, how may I help you?
15. What type of attitude that the telephone operator should possess in answering telephone calls?
A. Shy B. Friendly and accommodating C. Strict and loud D. Talkative
16. What is the standard sized of diner plate?
A. 7 inches B. 8 inches C. 10 inches D. 11 inches
17. It has elongated round cup. It is used to eat main course food items. It can pick up just the right amount of
rice, stew, or curry.
A. dessert spoon B. dinner spoon C. serving spoon D. soup spoon
18. Table wares include the following except_______?
A. cutlery B. dinnerware C. Hollowware D. linen
19. These are smaller than the dessert spoon in length and size of cup.
A. dessert spoon B. dinner spoon C. sugar spoon D. teaspoon
20. It is used to serve beer, cocktail, or mocktail.
A. goblet glass B. red wine glass C. tulip glass D. white wine glass
21. It is a type of spoon with a large or rounded bowl, used for consuming soup.
A. Soup spoon B. Dinner spoon C. serving spoon D. dessert spoon
22. 7. Used for serving or carrying glasses, bottles and other beverages.
A. Bar tray B. Chafing dish C. Rectangular tray D. trolley
23. A plate or bowl for individual servings of salad and 7- 8 inches in diameter for salads/dessert.
A. Bread plate B. Dinner plate C. salad plate D. under liner plate
24. The distinguishing feature of a table knife is a blunt or rounded end and designed to cut only prepared
and cooked food.
A. Steak knife B. Salad knife C. Dinner knife D. Bread knife
25. An implement with two or more prongs used for raising, carrying, eating, piercing, or digging.
A. Dinner fork B. Fish Fork C. Salad Fork D. Serving fork
26. What measuring or serving glass, use a shot, shooter or whiskey glass? The bottoms of the glasses are
extra thick, so that they absorb the shock of being slammed on a surface.
A. HI ball glass B. pilsner glass C. shooter glass D. water goblet
27. This is how to properly handle flat ware except_________?
A. Drink beverage with spoon in the cup
B. The fork is used, with tines up, to carry all kinds of food to the mouth except those that are too
soft or too watery.
C. The spoon is used for dipping soft or liquid food and carrying it to the mouth. Use your spoon only
for stirring or for testing beverages.
D. The knife is used to cut pieces of food on the plate, and to spread butter or jelly on bread if there
is no butter spreader. Never hold knife in its blade, hold it in the handle.
28. What knife has a sharp-pointed, dull-edged knife, often with a sabre shape, used only to serve out pats of
butter?
A. dessert knife B. Dinner knife C. Salad knife D. steak knife
29. What serving dish for foods such as soups or stews, often shaped as a broad, deep, oval vessel with fixed
handles and a low domed cover with a knob or handle?
A. Chafing dish B. Rectangular tray C. Sauce boat D. Soup tureen
30. What plate has 12 inches in diameter usually used as base plate or under liner for starters?
A. Dinner plate B. Fish Plate C. salad plate D. show plate