Josh Onnel Hinong BTVTED-FSM 2

MULTIPLE CHOICE

Directions: Choose the letter of the best answer for the following questions. Encircle the correct answer.
1. A catering company is planning a buffet-style service for an event. What measure should be taken to
ensure food safety during the buffet?
A) Leaving Food Uncovered to Enhance Presentation
B) Allowing Guests to Serve Themselves Directly from the Buffet
C) Implementing Time and Temperature Controls
D) Ignoring Allergen Information

2. You're a manager in a high-end restaurant, and a customer requests a customized dish not listed on
the menu. How should you handle this situation?
A) Refuse the Request to Maintain Menu Integrity
B) Politely Decline and Suggest an Existing Menu Option
C) Accommodate the Request if Possible and Ensure Quality
D) Publicly Criticize the Customer for Making Special Requests

3. In a fast-food establishment, what is a key factor in maintaining efficiency and minimizing customer
wait times?
A) Encouraging Employee Breaks During Peak Hours
B) Limiting Menu Options to Speed up Ordering
C) Allowing Employees to Take Personal Calls at the Counter
D) Ignoring Customer Complaints About Wait Times

4. You're a chef in a restaurant with a focus on molecular gastronomy. What is a characteristic technique
associated with this culinary style?
A) Slow Cooking
B) Sous Vide
C) Grilling
D) Deep Frying

5. As a restaurant manager, you receive feedback about the atmosphere being too noisy. What action
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should you take to address this concern?

A) Introduce Live Music to Increase Ambiance
B) Ignore the Feedback as Noise is Inevitable
C) Install Acoustic Panels or Soundproofing Solutions
D) Encourage Staff to Speak Louder to Match the Noise Level

6. As a restaurant manager, you receive feedback about a lack of vegetarian options on the menu. What
is a strategic response to this feedback?
A) Ignore the Feedback as Vegetarian Options are Unnecessary
B) Consider Adding a Few Vegetarian Dishes to the Menu
C) Remove All Non-Vegetarian Options to Satisfy Everyone
D) Publicly Dispute the Need for Vegetarian Choices

7. You're planning a staff training session on customer service. What is a key aspect to emphasize when
teaching staff about handling customer complaints?
A) Ignoring Customer Complaints to Avoid Conflict
B) Apologizing Profusely Regardless of the Situation
C) Listening to Customer Concerns and Offering Solutions
D) Blaming the Customer for Any Issues

8. In a fast-food restaurant, what is a key consideration in designing an efficient drive-thru system?

A) Ignoring Customer Wait Times
B) Limiting Menu Options to Speed up Ordering
C) Allowing Employees to Take Personal Calls During Shifts
D) Providing Excessive Promotional Offers

9. You're a chef creating a menu for a restaurant with a focus on health-conscious options. What
cooking methods would be most suitable for this type of menu?
A) Deep Frying and Battering
B) Grilling and Roasting
C) Sautéing and Boiling
D) Ignoring Cooking Methods for Health Consciousness
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10. A restaurant is planning a special event, and you're in charge of coordinating the service staff. What
factor should be prioritized to ensure smooth service during the event?
A) Hiring Inexperienced Staff for Cost Savings
B) Ensuring All Staff Wear Bright Colors for Visibility
C) Coordinating Staff Training During the Event
D) Ensuring Sufficient Staffing Levels for the Expected Volume
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Matching Type
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. Introduction of gases such as nitrogen or carbon dioxide A. Bar Coding

to control the atmosphere inside a package.
2. Use of a series of coded bars to represent data for quick B. Batch Coding
identification and tracking.
3. Absorbents to remove ethylene gas and C. Ethylene Absorbers
extend the shelf life of fruits and vegetables.
4. A code indicating the production batch of a food product. D. Gassing
E. Fluid
5. Sealing food items with a plastic film that F. Pulsed Light Technology
shrinks tightly when heated.
6.Labels with integrated technology providing information G. Shrink Wrapping
on product status or authenticity.
7.Combining multiple preservation techniques to H. Smart Labels
create multiple barriers against microbial growth.
8.Substances with antimicrobial properties I. Thermonosication
derived from natural sources.
9.Use of short bursts of intense light to kill J. UV-C Treatment
microorganisms on surfaces.
10. Starch modified to improve properties such as thickening K. Zymoises
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TRUE/FALSE
Comprehend and analyze 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 canapé is a type of appetizer consisting of a small piece of bread or a cracker topped with
various spreads or toppings.
2. Gelatinization is the process in which starches absorb water and swell, thickening a liquid.
3. Jus refers to a rich, concentrated meat stock or broth used as a sauce.
4. The front of the house in a restaurant refers to areas visible to customers, such as the dining
room and bar.
5. The mother sauce in classical French cuisine is béchamel.
6. The purpose of a HACCP plan is to prevent, eliminate, or reduce hazards to an acceptable level.
7. The term mise en place refers to the practice of prepping and organizing ingredients before
starting the cooking process.
8. The term sauté refers to a cooking method that involves quickly cooking food in a small amount
of oil over high heat.
9. The USDA Organic label ensures that a product is 100% free of pesticides and synthetic
substances.
10. Umami is often associated with a savory or meaty taste and is found in foods like soy sauce and
Parmesan cheese.