Erika Catipay BTVTED FSM 2

A. Multiple Choice

Directions: Choose the BEST answer for the following questions. Encircle the correct answer.

1. You're managing a catering service and need to determine the appropriate amount of food to order
for an event. What method would be most effective for calculating the quantities needed?
A) Guessing based on previous events
B) Utilizing a standardized formula
C) Relying on customer estimates
D) Ordering excess to ensure availability

2. In the context of customer service, what does the term "table touching" refer to?
A) Cleaning Tables Frequently
B) Physically Touching Customers
C) Checking in with Tables Periodically
D) Rearranging Table Settings

3. As a restaurant manager, you want to improve employee morale and teamwork. What strategy would
be most effective in achieving this goal?
A) Encouraging Healthy Competition
B) Providing Regular Feedback
C) Discouraging Social Interaction
D) Implementing Strict Rules

4. You're in charge of developing a food safety training program for kitchen staff. What topics should be
included to ensure comprehensive coverage?
A) Cooking Techniques Only
B) Employee Uniform Standards
C) Hazard Analysis and Critical Control Points (HACCP)
D) Front-of-House Etiquette
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5. You're overseeing a restaurant's online presence, and a customer posts a negative review about slow
service. What is the most appropriate response to address this issue?
A) Delete the Review to Avoid Negative Publicity
B) Respond Politely, Acknowledging the Issue, and Offering a Solution
C) Ignore the Review as Online Feedback is Unimportant
D) Publicly Blame the Staff for the Slow Service

6. You're a manager in a restaurant with a diverse customer base. What is an essential aspect of cultural
sensitivity in the food service industry?
A) Ignoring Cultural Preferences
B) Offering a Single Universal Menu
C) Adapting to Diverse Dietary Needs
D) Promoting Cultural Stereotypes

7. A restaurant is planning a marketing strategy to attract new customers. What is a key consideration in
designing an effective promotional campaign?
A) Providing Limited Information
B) Appealing to a Target Audience
C) Avoiding Social Media Platforms
D) Using Complex Jargon in Advertisements

8. You're in charge of staff training and notice a decline in customer service quality. What approach
should you take to address this issue effectively?
A) Ignore the Issue and Hope it Resolves Itself
B) Reprimand the Staff Publicly to Set an Example
C) Provide Additional Training and Support
D) Decrease Employee Benefits to Motivate Improvement
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9. You're managing a restaurant during a health inspection. What action should be taken if a critical
violation is identified?
A) Ignore the Violation and Proceed with Service
B) Immediately Correct the Violation
C) Report the Health Inspector for Overreach
D) Contest the Violation in Court

10. In the context of menu planning, what is the purpose of offering seasonal dishes?
A) Consistency in Menu Choices
B) Attracting Repeat Customers
C) Highlighting Fresh and Local Ingredients
D) Reducing Kitchen Workload

B. Matching Type
Directions: Match column A with the correct answer on column B, write the letter of your answer on
the space provided before the number.

Column A Column B
1. Application of a charged coating to food items for improved adhesion. A. Aseptic Packaging
2. Testing for the presence and concentration of pesticides in food B. Date Coding
3. Rapid cooling of food items in a vacuum to preserve quality and freshness. C. Electronic Spraying
4. The weight of the food product excluding packaging materials D. Net Weight
5. Expansion of food products through rapid pressure release after heating. E. Pectin
6. Printing or labeling the date of manufacture on food packages. F. Pesticide analysis
7. A natural gelling agent used in jams and jellies. G. Puffing
8. The period during which a food product remains safe to consume H. Shelf Life
and meets its intended quality.
9. Packaging with integrated technology to provide information I. Smart Packaging
on freshness, temperature, or product history.
10. Sterile packaging to maintain the quality of food without refrigeration. J. UV Light Treatment

K. Vacuum Cooling
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C. TRUE/FALSE
Read each statement below carefully. Write T if the statement is TRUE. Write F if the statement is FALSE.
Write your answer on the space provided before the number.

1. A deglaze is a cooking method that involves adding liquid to a hot pan to dissolve and release
the flavorful browned bits stuck to the bottom.
2. A food cost variance occurs when the actual cost of food exceeds the expected or standard cost.
3. A sommelier is a trained and knowledgeable wine professional, often found in restaurants.
4. Al dente describes pasta that is cooked to be firm to the bite.
5. Conduction is a heat transfer method that occurs when heat moves through a material from a
higher temperature to a lower temperature.
6. Coulis is a term used for a thick sauce made from pureed and strained vegetables or fruits.
7. In a traditional French kitchen brigade, the "sous-chef" is second in command to the head chef.
8. Sous-vid is a cooking technique that involves vacuum-sealing food and cooking it slowly in a
water bath at a low, consistent temperature.
9. The Danger Zone for food safety is between 40°F (4°C) and 140°F (60°C).
10. The term localvore refers to individuals who prefer to consume food that is locally produced and
sourced.