STO.

TOMAS NATIONAL HIGH SCHOOL

Sto. Tomas, Sasmuan, Pampanga
FOOD AND BEVERAGE SERVICES
Specialized Subject

Name: _______________________________________ Date: _____________________

Grade & Section;__________________________________ Prepared by: Mrs. Redchest M. Yumol
I. MULTIPLE CHOICES: Read and answer each statement carefully then write the letter of the best answer on the space provided before the number.
_____ 1. This term refers to an arrangement made in advance to have a table available at a restaurant.
A. Table reservation B. Table set up C. Table Skirting D. All of these
_____ 2. This is the most common method of direct reservation communication.
A. Email B. Telephone C. Twitter D. Video Chat
_____ 3. A word used to ask if there are tables that can be reserved or not.
A. Availability B. People C. Reservations D. Special Occasion
_____ 4. A word to as for when you want to sit in an area of the restaurant that allows cigarettes or not.
A. Availability B. People C. Reservations D. Smoking/Non Smoking
_____ 5. The plural form of the word person used to specify the number of guests or diners coming in.
A. Availability B. Booth C. People D. Reservations
_____ 6. Multiple choice menu in which each item is listed down in specific sequence which is priced individually .
A. A La Carte B. Breakfast Menu C. Children’s Menu D. Table D’ hote
_____ 7. What is the shape of the napkin after successfully draping on the lap of each guest?
A. Diamond B. Rectangle C. Square D. Triangle
_____ 8. What should be suggested to a guest after ordering the main course?
A. Appetizer B. Cocktail C. Soup D. Wine
_____ 9. What other way can you do towards a guest who claims a confirmed booking when in fact they never made one?
A. Decline the guest form dining in your restaurant and notify that they have not created one.
B. Apologize profusely, and offer another session of a meal if and only if you have vacancy.
C. Honestly inform the guest that you are into computerized system a no results were found under their name.
D. Adopt the stance that says “If we can’t find your booking, you didn’t make one.
_____ 10. How else should you state an acceptable standard spiel when asking the guest table approval before seating?
A. Do you want this seat ma’am/sir? C. How about seating here ma’am/sir?
B. Will this table be alright for you ma’am/sir? D. Is this table okay ma’am/sir?
_____ 11. Which of the following choices is UNLIKELY to describe the purpose of taking food orders?
A. Informs the kitchen or bar staff of the order C. Informs the service staff of any changes needed to the cutlery
B. Identifies who is eating or drinking the items ordered D. Provides the basis on which are VIP and regular guest
_____ 12. The most common type of menu and does not change every day.
A. A La Carte B. Breakfast Menu C. Du Jour D. Static
_____ 13. It is used in small, informal type of restaurant, usually known as carbon copied system.
A. Triplicate Docket System B. Duplicate Docket System C. Electronic Billing System D. Computerized System
_____ 14. It refers to a menu of limited choice, is kept in fully prepared form, and which is planned in advance for specific functions.
A. A La Carte B. Breakfast Menu C. Children’s Menu D. Table D’ hote
_____ 15. It means “dish of the day”, which restaurants used available seasonal ingredients to prepare the freshest food possible for the day; e.g. “Soupe du jour” means
soup of the day.
A. Du Jour B. Lunch C. Static D. Table D’ hote

STO. TOMAS NATIONAL HIGH SCHOOL

Sto. Tomas, Sasmuan, Pampanga
Long Test in Bread and Pastry Production
Specialized Subject
Name: _______________________________________ Date: _____________________
Grade & Section;__________________________________ Prepared by: Mrs. Redchest M. Yumol
I. MULTIPLE CHOICES: Read and answer each statement carefully then write the letter of the best answer on the space provided before the number.

_____ 1. It refers to dry heat cooking which usually takes place in oven.
A. Baking C. Grilling
B. Broiling D. Stewing
_____ 2. Which refers to a method of dividing cake into uniform pieces before serving?
A. Counting C. Measuring
B. Cutting D. Weighing
_____ 3. This very fine sugar dissolves faster and is perfect for making meringue.
A. Caster sugar C. Granulated sugar
B. Confectioner’s sugar D. White sugar
_____ 4. This type of cake contains a high percentage of fat or shortening.
A. Batter type cake C. Foam type cake
B. Chiffon D. Unshortened cake
_____ 5. Which edible mixture is used to fill pastries, sandwiches, or cakes?
A. Butter cream C. Ganache
B. Custard D. Syrup
_____ 6. Custard filling can be stored in the refrigerator for up to how many days?
A. 3 days C. 5 days
B. 4 days D. 6 days
_____ 7. Which basic ingredient in baking helps attain tenderness by preventing cohesion of gluten strands?
A. Leavening C. Shortening
B. Liquid D. Sugar
_____ 8. It refers to fine white flour made from soft wheat which contains 7-9% protein.
A. All-purpose flour C. Cake flour
B. Bread flour D. Pastry flour
_____ 9. What sweet soluble organic compound belongs to the carbohydrate group of foods?
A. Flour C. Shortening
B. Milk D. Sugar
_____ 10. What method of portioning is done with the use of food scale?
A. Counting C. Measuring
B. Cutting D. Weighing

II. COMPLETION TYPE: Complete the given table with the most appropriate answer. (30 points)

Classification of Cakes Examples of Cakes Method of Mixing Ingredients Needed

1.

2.

3.

II. COMPLETION TYPE: Complete the given table with the most appropriate answer. (30 points)

Classification of Cakes Examples of Cakes Method of Mixing Ingredients Needed

1.
2.

3.