Republic of the Philippines

Department of Education
Region VII, Central Visayas
DIVISION OF TALISAY CITY
J.P. Rizal St., Poblacion, City of Talisay, Cebu

QUARTER 1
PERIODICAL EXAMINATION

Table of Specifications (TOS)

Cognitive Process Dimensions (Anderson & Krathwohl, 2001) Total Items Percentage
Learning Competencies and Class Easy Average Hard
Its Code Sessions 50 100%
Remembering Understanding Applying Analyzing Evaluating Creating

Food Safety and Sanitation 1 Item 2 Item 1 Item 1 Item

1 week 5 10%
(TLE_HEFBS9-12AS-Ic-d-2) (1) (16, 17) (31) (39)
Introduction to Food and
1 Item 1 Item 1 Item 1 Item
Beverage Services 1 week 5 10%
(2,3) (18) (32) (40)
(TLE_HEFBS9-12-Ia-b-1)
Table Reservation 3 Items 3 Items 1 Item 2 Item 1 Item
1 week 10 20%
(TLE_HEFBS9-12AS-Ia-b-1) (4,5,6) (19,20,21) (33) (41,42) (46)
Prepare Service Stations and
3 Items 3 Items 2 Item 1 Item 1 Item 1 Item
Equipment 1 week 11 22%
(7,8,9) (22,23,24) (34,35) (43) (47) (49)
(TLE_HEFBS9-12AS-Ic-d-2)
Set up Tables in the dining
3 Items 3 Items 2 Item 1 Item 1 Item 1 Item
Area 1 week 11 22%
(10,11,12) (25,26,27,28) (36,37) (44) (48) (50)
(TLE_HEFBS9-12AS-Ie-f-3)
Set the mood/ambiance of
3 Items 3 Items 1 Item 1 Item
the dining area 1 week 8 16%
(13,14,15) (29,30) (38) (45)
(TLE_HEFBS9-12AS-Ig-h-4)
Total 50 items 50
Percentage 100 % 30% 30% 16% 14% 6% 4% 100%

Prepared By:
MELODY JANE R. GABIA Food and Beverage Services NCII
SHS-TVL Teacher II Talisay City National High School
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF TALISAY CITY
J.P. Rizal St., Poblacion, City of Talisay, Cebu

QUARTER 1
PERIODICAL EXAMINATION

__________ DATE: _____________ Score: ___________

PARENT’S SIGNATURE: _______________________

MULTIPLE CHOICE: Read the questions carefully and choose the BEST answer. Shade the letter of
your answer and avoid erasure. Each erasure is considered wrong.

1. What is the acronym of HACCP?

A. Hazard Application Critical Control Point C. Hazard Analysis Control Critical
B. Harmony point Critical Control Point D. Hazard Analysis Critical Control Point
2. What Food and Beverage Establishments that offer very high standards in all aspects of their
operations and employ a well-trained and highly-skilled waitstaff?
A. Casual Dining Restaurant C. Fine Dining Restaurant
B. Fast Food Restaurant D. Specialty Restaruant
3. What food and beverage establishments that serve moderately-priced food in casual atmosphere
A. Fine Dining Restaurant C. Fast Food Restaurant
B. Casual Dining Restaurant D. Specialty Restaruant
4. What type of food service system that is common of all the system in food service where
ingredients are assembled and food dish is produced on site?
A. Conventional Food Service System C. Ready Prepared Service Food service sytem
B. Assembly Food Service System D. Centralized Food Service System
5. What do you call an arrangement made in advance to have a table available at a restaurant ?
A. Room Reservation C.Table Reservation
B. Banquet Reservation D. Hotel Reservation
6. What ways in reservation where customers dial the establishment directly?
A. Over the telephone C. Email
B. In person D. Facsimile
7. What term is usually used in serving main course, salads, breads and other specialized hot and
cold desserts?
A. Dinner Plate C. Glassware
B. Silverware D. Dinnerware
8. What term is usually used in beverages/drinks or any liquids?
A. Silverware C. Dinnerware
B. Glassware D. Water Goblet
9. What term is usually used in the process of having a meal, getting the food from the chinaware or
dinnerware. Others are used in serving food and cutting the food?
A. Glassware C. Dinnerware
B. Water Goblet D. Silverware
10. What is the term used for a menu that has individually priced dishes. These dishes are divided
into entrée, salads, main course and desserts.?
A. Ala Carte C. À la carte
B. Table D’ Hote D. Tabled’ Hote
11. What is a type of menu that has a set price for several courses that means?
A. Ala Carte C. Table D’ Hote
B. À la carte D. Tabled’ Hote
12. What type of service where a partially prepared foods are finished cooking on a rechaud (small
portable stove) that is on a gueridon (moveable service trolley)?
A. French Style of table set-up C. Filipino Style of table set-up
B. Russian Style of table set-up D. American Tyle of table set-up

Prepared By:
MELODY JANE R. GABIA Food and Beverage Services NCII
SHS-TVL Teacher II Talisay City National High School
 13. What elements of setting the restaurant ambiance where daylight or bright lightning is preferred
for daytime meal service. Subdued light is more appropriate for evening dinning. Candlelight can
be enhancing the mood for evening dinning but should not be used for daytime events.
A. Lighting C. Decor
B. Views D. Music
14. What elements of setting the restaurant ambiance that uses background music may be appropriate
in establishing a mood.?
A. Views C. Decor
B. Music D. Lightning
15. What elements of setting the restaurant ambiance where Color selection plays an important part
in the dining experience?
A. Views C. Lightning
B. Music D. Decor
16. What can you say about Food Safety?
A. It is anything with potential to cause injury, illness or damage.
B. It refers to the measures and conditions necessary to control hazards that could lead to food-
borne illnesses.
C. It is the assurance that food will not cause harm to the consumer when it is prepared or eaten
according to its intended use.
D. Refers to a science-based system which identifies evaluates and control hazards
17. How would you compare Cleaning and Sanitizing?
A. Cleaning is the conditions and measures necessary to ensure the safety of food from
production to consumption while Sanitizing is a way of cleaning that reduces the number of
microorganisms to safe levels on the surfaces that come in contact with food.
B. Sanitizing is the conditions and measures necessary to ensure the safety of food from
production to consumption while Cleaning is a way of cleaning that reduces the number of
microorganisms to safe levels on the surfaces that come in contact with food.
C. Cleaning is physical removal of visible dirt and food from the surfaces while Sanitizing is a
way of cleaning that reduces the number of microorganisms to safe levels on the surfaces that
come in contact with food.
D. Sanitizing is physical removal of visible dirt and food from the surfaces while Cleaning is a
way of cleaning that reduces the number of microorganisms to safe levels on the surfaces that
come in contact with food.
18. How would you summarize the basic function of Food and Beverage Service Industry?
A. It is the fastest growing industry that includes Food and Beverage Services
B. It is a professional industry that includes restaurants, bars, cafeterias, canteens, food courts
and other food-based hospitality businesses.
C. It is a is a term used to denote the art and science of planning, preparing, cooking, serving of
quality meals in quantities far greater than the usual family needs.
D. It is to serve food and drink to the satisfaction of the people.
19. Which of the following belongs to the basic details of Table Reservation?
A. Address, Contact Details, Date/time of reservation, Occasion, Number of guest, Special
Request, Mode of payment
B. Name, Address, Contact Details, Date/time of reservation, Occasion, Number of guest,
Special Request, Mode of payment
C. Name, Address, Contact Details, Occasion, Number of guest, Special Request, Mode of
payment
D. Name, Addresss, Date/time of reservation, Occasion, Number of guest, Special Request,
Mode of payment
20. Which of the following choices belongs to Reservation Benefits to the Restaurant?
A. Keep track of the seating capacity of your establishment at a given time.
B. The security that they will experience when going to a restaurant.
C. Customer received a better quality of the service.
D. It will guarantee the client that he will receive his table at the time and place he has planned.

Prepared By:
MELODY JANE R. GABIA Food and Beverage Services NCII
SHS-TVL Teacher II Talisay City National High School
 21. Which of the following choices belongs to Reservation Benefits to the Client?
A. It will guarantee the client that he will receive his table at the time and place he has planned.
B. Increase restaurant revenue.
C. Increase demand for the restaurant.
D. Keep track of the seating capacity of your establishment at a given time.
22. Which of the following statements below supports the main idea of Mise-en-place?
A. It means disorganization. It represents the basic preparations during the set-up and after the
services of food and drinks.
B. It means put everything in place. It represents the basic preparations After the set-up and the
services of food and drinks.
C. It means disorganization. It represents the basic preparations before the set-up and the
services of food and drinks.
D. It means put everything in place. It represents the basic preparations before the set-up and the
services of food and drinks.
23. Which of the following belongs to Dinnerware?
A. Show Plate, Escargot, Fish Plate, Salad Plate, Appetizer Plate
B. Show Plate, Dinner Plate, Fish Plate, Salad Plate, Appetizer Plate
C. Show Plate, Dinner Plate, Fish Plate, Salad Plate, Cocktail fork
D. Show Plate, Dinner Plate, Fish Plate, Martini, Appetizer Plate
24. How would you classify the following pictures?

A. Silverware C. Tableware
B. Dinnerware D. Glassware
25. Which of the following belongs to the Style of Table Set-up?
A. Fine Dining Restaruant
B. Casual Dining Restaurant
C. Filipino Style of Table Set-up
D. Russian Style of Table Set-up
26. Which of the following belongs to the standard size napkin for dinner?
A. 16”x16” C. 20”x20”
B. 17”x18” D. 18”x20”
27. Which of the following belongs to the Table Napkin folding?
A. Pyramid, Origami, Rosebud C. Sail, Oregano, Lotus
B. Birds of Paradise, Crown and Bishops Hat D. Candle, Goblit Fan and Rosemary
28. Which of the following picture belongs to Diamond + Tulip Skirting?

A. C.

B. D.

Prepared By:
MELODY JANE R. GABIA Food and Beverage Services NCII
SHS-TVL Teacher II Talisay City National High School
 29. Which of the following Room Set-up Style belongs to Banquet Style?

A. C.

B. D.
30. Which of the following Room Set-up Style belongs to Conference (Boardroom) Style?

A. C.

B. D.
31. What action would you take to perform to avoid equipment to food contamination?
A. Wear complete PPE C. Clean and sanitize kitchen tools and equipment

B. Take a bath regularly D. Separate raw meats and cooked meat

32. What action would you take to perform to avoid tardiness in the work area?
A. Thank your co workers for their help
B. Ask assistance from others when necessary.
C. Be willing to assume responsibility
D. Arrive 30 minutes before the shift.
33. What action would you take to perform if you want to know the correct spelling of the guests
calling?
A. Use the international and the standard Phonetic Alphabet
B. Use the basic Alphabet from A to Z
C. Use nursery Alphabet form A to Z
D. Use russian Phonetic Alphabet
34. How would you use White Wine Glass and Red Wine Glass?
A. Use Champagne Flute in serving White Wine and Brandy Snifter in serving Red Wine
B. Use White Wine Glass in serving White Wine and use Red Wine Glass in serving Red Wine.
C. Use Margarita Glass in serving White Wine and Collins Glass in serving Red Wine.
D. Use Water Goblet in serving White Wine and Martini Glass in serving Red Wine.
35. How would you demonstrate service station Mise-en-place?
A. Crumbing down equipment
B. Prepare tea/coffee pot
C. Prepare all the necessary side stand supplies of the waiter's station in a food service area.
D. Prepare the Tableware in the waiter’s station
36. How would you demonstrate the pyramid napkin folding?

A. C.

B. D.

Prepared By:
MELODY JANE R. GABIA Food and Beverage Services NCII
SHS-TVL Teacher II Talisay City National High School
 37. How would you demonstrate the placement of the utensils in a Russian table set-up?

A. C.

B. D.
38. What lighting will you use if the dining is during Evening time?
A. Subdued light C. Daylight
B. Candelight D. Led Light
39. How would you classify the following?
Salmonella : Biological Hazard: : Chlorine : ____________
A. Chemical Hazards C. Ergonomic Hazard
B. Physical Hazard D. Psychological Hazards
40. Which of the following statement is TRUE about Captain Waiter?
A. Overseas food & beverage operations in his assigned outlet, ensures that service is carried out
in accordance with prescribed standards and policies.
B. Welcomes & greets customers at the entrance & escorts them to the tables.
C. Overseas the set-up and delivery of service in his /her assigned station.
D. Prepares/mixes alcoholic & non-alcoholic beverages according to prescribed materials
41. Which of the following statement is TRUE about the procedure in answering call in Table
Reservation?
A. Ask the special requirements first
B. Ask and records the details of reservation
C. Lift the telephone after 3 rings, and greet the caller properly
D. Repeat the details of reservations
42. Which of the following is TRUE about online reservation system?
A. Customer received a better quality of the service.
B. Replaced traditional format of reservation system.
C. Keep track of the seating capacity of your establishment at a given time.
D. Guaranteeing customer/s a seat.
43. Which of the following statement is TRUE about Dinner Plate?
A. It has 10 inches in diameter and used to serve the entrée dish or the main course.
B. It has 8 - 9 inches in diameter and can be used in serving fish
C. It has 6 inches in diameter and can be used to serve bread and butter
D. It has 7-8 inches in diameter and can be used to serve salads

44 45

Prepared By:
MELODY JANE R. GABIA Food and Beverage Services NCII
SHS-TVL Teacher II Talisay City National High School
 44. What is the MISSING table appointments?
A. Butter Spreader C. Bread and Butter Plate with Butter Spreader
B. Salad Fork D. Bread and Butter Plate with Dinner Knife
45. What is the MISSING table appointments?
A. Fish Knife C. Dinner Knife
B. Salad Knife D. Salad Knife
46. Why Table Reservation is important?
A. It helps the restaurant to decrease the seating layouts, so that they can accommodate
more customers and give guests more accurate wait times.
B. It helps the restaurant to optimize the seating layouts, so that they can accommodate
more customers and give guests more accurate wait times.
C. It helps the restaurant to optimize the seating layouts, so that they can participate more
customers and give guests more accurate wait times.
D. It helps the restaurant to optimize the seating layouts, so that they can accommodate
less customers and give guests more accurate wait times.
47. Why Mise-en-place in food and beverage service is important?
A. It makes the F and B department easiy to access
B. It makes the food service operation delays its service
C. To have a smooth flow of service, avoid wasting of time, and to have a better quality
service.
D. I makes the Food service have many more customers to come
48. Why does the utensils place in an inside-out order?
A. Because placement of utensils is guided by the menu where most of the time, complete
meal courses follow this meal pattern. (Appetizer, Starter or Hors d'oeuvre, Soup,
Salad, Entrée/ Main Course, Dessert)
B. Because placement of utensils is guided by the menu where most of the time, complete
meal courses follow this meal pattern. (Dessert, Appetizer, Starter or Hors d'oeuvre,
Soup, Salad, Entrée/ Main Course, )
C. Because placement of utensils is guided by the menu where most of the time, complete
meal courses follow this meal pattern. (Salad, Appetizer, Starter or Hors d'oeuvre,
Soup, Entrée/ Main Course, Dessert)
D. Because placement of utensils is guided by the menu where most of the time, complete
meal courses follow this meal pattern. (Soup, Appetizer, Starter or Hors d'oeuvre,
Salad, Entrée/ Main Course, Dessert)
49. What would happen if the the Food and Beverage Personnel is inattentive and absent-
minded?
A. Positive things will often occur especially when they are carrying breakable
equipment.
B. Accidents will often occur especially when they are carrying breakable equipment.
C. Lying will happen especially when they are carrying breakable equipment.
D. Nothing will happen especially when they are carrying breakable equipment.
50. What is your opinion about Russian Style set-up?
A. Serving mostly cooked or ready to eat food arranged behind a food-serving counter.
B. All courses are included in the price and must be paid by the guest even if they don’t
eat every part of the meal.
C. A formal place setting retains the familiar fork on the left, knife on the right positions
common to most dinner table.
D. It is a formal settings used for banquets, formal dinner events and any fine dining
restaurants. The table setting is distinctive and appealing whereas the dinnerware,
glassware and flatware are placed precisely on the table.

Prepared By:
MELODY JANE R. GABIA Food and Beverage Services NCII
SHS-TVL Teacher II Talisay City National High School
 ANSWER KEY
QUARTER 1
PERIOFICAL EXAMINATION

1. D 11. B 21. A 31. C 41. C

2. C 12. A 22. C 32. D 42. B

3. B 13. A 23. B 33. A 43. A

4. A 14. B 24. C 34. B 44. B

5. C 15. D 25. D 35. C 45. C

6. A 16. C 26. C 36. D 46. B

7. D 17. C 27. B 37. B 47. C

8. B 18. D 28. A 38. A 48. A

9. D 19. B 29. C 39. A 49. B

10. C 20. A 30. D 40. C 50. D

Prepared By:
MELODY JANE R. GABIA Food and Beverage Services NCII
SHS-TVL Teacher II Talisay City National High School