Republic of the Philippines

Department of Education
Region VII, Central Visayas
DIVISION OF GUIHULNGAN CITY
GUIHULNGAN NATIONAL HIGH SCHOOL – HILAITAN
Hilaitan, Guihulngan City, Negros Oriental
FIRST PERIODICAL EXAMINATION IN TLE 9
I. Read each question carefully. Choose the letter which corresponds to the correct answer. Write your
answers on a separate sheet of paper.

____1. What do you call a food service system that all the ingredients are assembled and food/dis is produced
on
site?
a. Centralized b. Assembly-serve c. Conventional d. Ready-prepared
_____2. What is commissary in food service?
a. A system where food is purchased then stored either chilled or frozen for later use.
b. A system where the food is produced onsite, usually chilled or frozen then reheated and serve
customers on site.
c. A system where ingredients are assembled and food/dis is produced on site.
d. A system where food is prepared in one place then transported to satellite kitchens.
_____3. What food service that the food is produced onsite, usually chilled or frozen then reheated and serve
customers on site?
a. Centralized b. Assembly-serve c. Conventional d. Ready-prepared
_____4. What food service that food is purchased then stored either chilled or frozen for later use.
a. Centralized b. Assembly-serve c. Conventional d. Ready-prepared
_____5. Costumers make their reservation with the use of internet through a website. What type of reservation
Is being described?
a. Manual Reservation b. Online Reservation c. Call Ahead Seating d. Internet Booking
_____6. What do you call a reservation that the guest calls when they are on their way and sets a specific time
they will arrive?
a. Manual Reservation b. Online Reservation c. Call Ahead Seating d. Internet Booking
_____7. The guest will make reservation through call. What type of reservation is being described?
a. Manual Reservation b. Online Reservation c. Call Ahead Seating d. Internet Booking
_____8. How long do restaurants hold a reserved table?
a. 5-10 minutes b. 1 hour c. 30-40 minutes d. 20-30 minutes
_____9. What kind of ____ do you offer? What word is being missing in the sentence?
a. food b. dessert c. cuisine d. meal
_____10. Do you cater to persons with ____? What word is being missing in the sentence?
a. disability b. pets c. children d. health issues
_____11. What time do you start ___? Which of the following words is a suitable fit for blank?
a. catering b. serving c. eating d. drinking
_____12. Is there __for the food and drinks bought outside? Which of the following words is a suitable fit for
blank?
a. fee b. charge c. corkage d. penalty
_____13. What is the largest of the forks used in place setting?
a. Dinner fork b.Dessert fork c. Oyster fork d. Fisk fork
_____14. What spoon used for luncheons and dinners?
a. Relish spoon b. Bouillon spoon c. Tablespoon d. Dinner spoon
_____15. What do you call a very tiny spoon and used in serving demitasse coffee?
 a. Teaspoon b. Cereal spoon c. Demitasse spoon d. Bouillon spoon
_____16. What container used for holding hot dishes in a buffet?
a. Chafing dish b. Bowl c. Stock pot d. Utility tray
_____17. How would you identify that a food service is centralized?
a. When the food is prepared in one place and transported to satellite kitchens.
b. When food is purchased then stored either chilled or frozen for later use.
c. When food is produced onsite, usually chilled or frozen then reheated and serve customers on
site.
d. When ingredients are assembled and food/dis is produced on site.
_____18. How can you describe an assembly-serve foodservice system?
a. A system where food is purchased then stored either chilled or frozen for later use.
b. A system where the food is produced onsite, usually chilled or frozen then reheated and serve
customers on site.
c. A system where ingredients are assembled and food/dis is produced on site.
d. A system where food is prepared in one place then transported to satellite kitchens.
_____19. What is the other term used for overbooking?
a. Triple book b. Fully booked c. Double book d. Highest book
_____20. How would you define Call Ahead Seating?
a. Where you are expected to arrive that time and your name is in place at that time.
b. Where there is a long line of walk-in guests waiting for seats.
c. Where all the necessary information needed for a reservation is keyed in by the guest.
d. Where the host will answer the phone and record the details of the said reservation
_____21. How long do restaurants hold a reserved table?
a. 5-10 minutes b. 1 hour c. 30-40 minutes d. 20-30 minutes
_____22. What is the possible answer of the guest’s question, “What kind of cuisine do you offer?
a. Italian/French b. Lunch/dinner c. Seafood d. Veges
_____23. What is the possible answer of the guest’s question, “What style of menu do you offer?
a. Appetizer b Main Course c. Dessert d. Table D’ hote
_____24. How would you describe an escargot tong?
a. A container use for serving sauces c. A small tong used for serving sugar cubes
b. A holder used for eating snails d. A tong with a rounded bowl
_____25. How is a sauce boat used?
a. A container for serving soup c. A container used for serving cream
b. A container for serving gravy c. A container used for serving sauce
_____26. How is a butter knife used?
a. Used for holding butter and spreading it on a piece of bread
b. Used for cutting bread
c. Used for slicing vegetables
d. Used for cutting cheese
______27. What is the first factor to consider when choosing plate ware/dinnerware?
a. Suitability b. Versatility c. Design d. Durability
______28. What is the proper care for silverware?
a. Wash and rinse promptly in hot water c. Use mild detergent
b. Dry completely and quickly to retain luster d. All of the above
______29. How would you describe walk-in restaurant?
a. Adopt a first-come, first-serve policy c. They prefer to serve guests as they arrive
b. They don’t take any reservation d. All of the above
______30. What is the other term used for overbooking?
a. Triple book b. Fully booked c. Double book d. Highest book
______31. Mark will eat escargot for the first time, what is the proper flatware should he used for the dish?
a. Fish fork b. Escargot fork c. Oyster fork d. Seafood fork
______32. Jessa orders a beef steak as her main course, what is the proper flatware should she used for the
dish?
 a. Steak Knife b. Dinner sppon c. Luncheon fork d. Fish Knife
______33. What spoon that is similar to dessert spoon?
a. Cereal spoon b. Teaspoon c. Relish Spoon d. Demitasse Spoon
______34. How is a sauce boat used?
a. A container for serving soup c. A container used for serving cream
b. A container for serving gravy c. A container used for serving sauce
______35. Your friend is an owner of a cafeteria. What food service system applicable for her business?
a. Commissary b. Ready-prepared c. Assembly-serve d. Conventional
______36. Your family is planning to have your dinner in a restaurant where they don’t need to wait in a long
line. What will you suggest to avoid the hassle of waiting?
a. Make manual/online reservation
b. Make a reservation through connecting a restaurant staff who is your friend
c. Make a reservation directly to the manager
d. Choices are correct except A
______37. You’re a restaurant owner and you implement rules to improve sales. But some guests are asking
Should it be okay to bring food? Should you allow the guests, what initiative will you do so that your
sales would not jeopardize?
a. Allow the guest and ask a corkage fee
b. Allow them but they need to order food enough for the number of guests present
c. Do not allow
d. Allow them but must reach the minimum number of guests

II. TRUE or FALSE. Write TRUE if the statement is correct, and FALSE if it is incorrect. Write your answers on
a separate sheet of paper.
_____38. Reservation can limit the number of walk-ins to the restaurant.
_____39. Every food service establishment accepts reservations.
_____40. Overbooking is taking more reservations than the number of tables and seats available.
_____41. An advantage of taking reservations is that you know exactly how many guests you need to feed.
_____42. Reservations are advanced bookings made at a specific time.
_____43. When the reserving party does not show up, sales is not affected.

God bless!

Prepared by:
Mitche Lyn P. Bacalso