Republic of the Philippines

Department of Education
Region III-CENTRAL LUZON
SCHOOLS DIVISION OF PAMPANGA
BECURAN NATIONAL HIGH SCHOOL

THIRD QUARTER EXAMINATION INP

FOOD AND BEVERAGE SERVICES
Name: Score: ___________________
Grade & Section: Date: ____________________

Directions: Read each item carefully. Choose the letter of the correct answer and write it on the answer sheet. Write your
answers in CAPITAL LETTERS.
1. If Maria wants to eat in an establishment where she can have a good ambiance and a relaxed feeling, where should she eat?
A. Cafeteria B. Restaurant C. Fast-food Restaurant D. Fine Dining Restaurant
2. What food service system is the most common of all the systems in the Food Service?
A. Conventional Food Service System
B. Commissary Food Service System
C. Ready prepared Food Service System
D. Assembly-served Food Service System
3. Which of the following is NOT a function of a Restaurant?
A. Provide food and beverages to guests.
B. Decide on what the customers should order.
C. Make a profit.
D. Provide a nice environment where guests can enjoy the food and drinks.
4. What is a reservation system that depends on the person designated, usually a host, to answer the phone, record the details of
the said reservation, and take their credit card information as a guarantee?
A. Online Reservation System
B. Manual Reservation System
C. Telephone Reservation System
D. On-site Reservation System
5. What is the process of making sure that the caller is pleased with the result and that everything you promised was delivered?
A. Follow up on the call.
B. Thank the caller.
C. Ask questions about anything.
D. Answer the call with enthusiastic and professional greetings.
6. With the following tips in taking reservations below, what is NOT applicable in real situations?
A. Answer inquiries promptly, clearly, and accurately.
B. Confirm customer reservations prior to their arrival.
C. Always be calm and polite when speaking to guest
D. Do not gather information on the reservation.
7. Which of the following is NOT telephone etiquette?
A. Always identify yourself at the beginning of all calls.
B. Be sensitive to the tone of your voice
C. Allow interruptions to occur during a conversation.
D. Always speak into the telephone receiver with an even and low tone of voice.
8. Telephone conversation expects you to open the conversation with a nice greeting; what is the best example of a polite
greeting?
A. Good morning! What do you want?
B. Good morning! Where have you been?
C. Good morning! How may I help you?
D. Good morning! What is your name?
9. This plate comes in 16’’, 14’’, 12’’, 10’’, and 9 inches in diameter. It comes in round and oval shapes that are used to hold
several portions of food.
A. Fish plate B. Dinner plate C. Show plate D. Platter
10. If I want to have my entrée, what plate should I use?
A. Fish plate B. Dinner plate C. Show plate D. Platter
11. What is the process of exposing the surface to high temperatures to kill harmful organisms?
A. Chemical sanitation B. Heat sanitation C. Liquid sanitation D. Radiation
12. Silverware can be polished using which of the following systems?
A. Gueridon B. Helitherm C. Ganymede D. Polivit
13. Which of the following reduces the growth of germs on surfaces or objects to a safe level?
A. Cleaning B. Disinfecting C. Sanitizing D. Scrubbing
14 What do we call a plate that is a 6’’ dip dish used for serving cereals, desserts, or rice? Sometimes for salads with dipping
sauce or dressing.
A. Cereal bowl B. Dessert plate C. Salad plate D. Dinner plate
15. Which of the following shows the correct sequence of meal patterns?
A. appetizer, entree, salad, soup C. appetizer, salad, soup, entrée
B. appetizer, soup, salad, entree D. soup, appetizer, salad, entrée
16. Which service is distinguished by the fact that food is cooked and completed at the side table in front of guests?
A. American Service C. Russian Service
B. French Service D. Table d’ hote
17. Which of the following is a good example of a centerpiece?
A. flatware B. flower vase C. plates D. water goblet
18. What is also known as Plate Service?
A. American Service B. French Service C. Russian Service D. Table d’ hote
19. What do we call a cover for a dish easily removed when it is about to serve?
A. Cloche B. Top cloth C. Table cloth D. None of the above
20. It is used to cover the dining table and it should be large enough to cover the top as well as a portion of the legs of the table.
A. Cloche B. Top cloth C. Table cloth D. None of the above
21. It is a glass tumbler that holds the same volume of liquid as Collins glass but is stouter in shape and is used to serve highball
cocktails.
A. Cocktail glass B. Pilsner glass C. Lowball glass D. High ball glass
22. It is a short tumbler used for serving liquor.
A. Cocktail glass B. Pilsner glass C. Lowball glass D. High ball glass
23. A serrated cutting edge with a pointed tip. It is approximately 8 1⁄4 to 9 inches long.
A. Salad knife B. Steak knife C. Dinner knife D. Fish knife
24. A pointed hook-like tip is used for a fish appetizer like smoked salmon, plates, and deboning fish.
A. Salad knife B. Steak knife C. Dinner knife D. Fish knife
25. A table knife with a straight serrated cutting edge that is broad with a rounded tip, used for entrées.
A. Salad knife B. Steak knife C. Dinner knife D. Fish knife
26. This type of glass is used for serving champagnes or sparkling wines. It is characterized by a long stem with a tall, narrow
bowl on top
A. Champagne flute B. White wine glass C. Red wine glass D. Whisky sour glass
27. What is the French term that means “Put into Place”
A. Mice en plase B. Mise en plase C. Mise en place D. Mice en place
28. Which of the following is NOT a representation of “put into place”
A. Gathering and assembling all needed service equipment and supplies.
B. Set up the service station
C. Cleaning, polishing chinaware, glassware, flatware and halloware
D. Setting up table service
29. In the American table service, on what side of the guest you should be serving?
A. Back B. Front C. Left Side D. Right Side
30. In formal dinner events and fine dining restaurants, what kind of table setup you should use?
A. American Table setup C. Table d’hote place setting
B. Russian Table setup D. French Table setup
31. Which of the following is NOT considered a general rule in laying covers or table setup?
A. Ensure that the chairs are in good condition and correct positions.
B. Always consider the convenience and comfort of the guest in placing table appointments.
C. Carry equipment with hands and serve to the guests.
D. Sanitized, checked and set aside damaged utensils.
32. The large plate is also called a charger and serves as an under-liner plate for the plate holding the first course.
A. True C. False
B. Sometimes True D. Sometimes False
33. What do we call the kind of place setting that is used when the meal is good for a group of people?
A. A la carte place setting C. Group setting
B. Table d’hote place setting D. Complete meal place setting
34. What do we call the kind of place setting that is used for a single meal?
A. A la carte place setting C. Group setting
B. Table d’hote place setting D. Complete meal place setting
35. What do we usually use in serving main courses, salads, bread, and other specialized hot and cold desserts?
A. Glassware B. Flatware C. Chinaware D. Dinnerware
36. What do we usually use 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 B. Flatware C. Chinaware D. Dinnerware
37. What do we usually use in beverages/drinks or any liquids? It is also used in non-alcoholic and alcoholic drinks.
A. Glassware B. Flatware C. Chinaware D. Dinnerware
38. Which of the following is NOT a purpose of a table napkin?
A. Wipe your mouth B. Wipe your nose C. Wipe your hands D. Cover your clothes
39. What table napkin fold will be created based on the given procedure below?
1. Lay the napkin face–down in front of you and fold the napkin in half to form a triangle with the open ends pointing away
from you.
2. Fold the left corner up so that the point rests directly on top of the middle – corner. The edge of this new flap should lay
on the center line of the napkin and repeat step four on the other side, bringing the left–most corner up to meet the
middle–corner, creating a diamond shape.
3. Fold the bottom of the napkin up about 2/4's of the way and press this fold down well.
4. Fold the smaller triangle down so the point rests on the near edge of the napkin. Press.
5. Curl the left and right sides of the napkin up so they meet in the middle and tuck one into the other

A. Crown Napkin Folding C. Birds of Paradise Napkin Folding

B. Bishop’s Hat Napkin Folding D. Rose Bud Napkin Folding

40. What table napkin fold will be created based on the given procedure below?
1. Lay the napkin face–down in front of you and fold the napkin in half diagonally. Orient the napkin so the open-end
points away from you.
2. Fold the far–right corner up diagonally so that the point rests on top of the far corner. The edge of this new flap should
lay right on the center line.
3. Repeat step two on the other side, bringing the leftmost corner up to meet the far corner, creating a diamond shape. Flip
the napkin over while keeping the open end pointing away from you. Fold the bottom of the napkin up about 3/4’s of the
way as shown and press the fold down well.
4. Flip the napkin over. Curl both sites up so they meet in the middle and tuck one into the other. Stand it up and straighten
it out

A. Crown Napkin Folding C. Birds of Paradise Napkin Folding

B. Bishop’s Hat Napkin Folding D. Rose Bud Napkin Folding

41. What table napkin fold will be created based on the given procedure below?
1. Lay the napkin face–down in front of you.
2. Fold the napkin in half to form a triangle with the open ends pointing away from you.
3. Fold the right corner up so that the point rests directly on top of the middle corner. The edge of this new flap should lay
on the center line of the napkin.
4. Repeat step four on the other side, bringing the leftmost corner to middle corner, creating a diamond shape.
5. Flip the napkin over.
6. Fold the bottom of the napkin up about 2/4's of the way and press this fold down well.
7. Curl the left and right sides of the napkin up so they meet in the middle and tuck one into the other.

A. Crown Napkin Folding C. Birds of Paradise Napkin Folding

B. Bishop’s Hat Napkin Folding D. Standing Fan Napkin Folding

42. What table napkin fold will be created based on the given procedure below?
1. Lay the napkin face–down in front of you and fold the napkin in half and orient the open end towards you.
2. Fold the napkin like an accordion starting at either narrow end. Leave one end with 2 – 3 inches of an unfolded napkin
to support the standing fan.
3. Fold the napkin in half with the accordion folds on the outside.
4. Grasp the unfolded corners where they meet on the open end and fold them in diagonally, tucking them under the
accordion folds.
5. Open it and stand it up.

A. Rosebud Napkin Folding C. Birds of Paradise Napkin Folding

B. Rose Napkin Folding D. Standing Fan Napkin Folding
43. Below are ways on how to prepare the table skirting. Number the items in chronological order using 1-4
1. Mark your fabric with fabric chalk, according to the measurements you took off the table, adding 1/2 inch to each side.
2. To create straight lines, use a straight edge or yardstick.
3. To create a circular line, pin one end of a string that is half the length of the circular table measurement to the center of
the fabric and tie a piece of chalk to the other end.
4. Press the chalk onto the fabric and draw a circle by rotating the string around the center where the other end of the string
is pinned in place. Cut the fabric along the chalk lines with sewing scissors.

A. 1,2,3,4 B. 2,3,4,1 C. 3,4,1,2 D. 4,1,2,3

44. The picture below shows what kind of table skirting?

A. Knife Pleats B. Tulip C. Double box Pleats D. Box Pleats

45. The picture below shows what kind of table skirting?

A. Scallop B. Butterfly C. Double box Pleats D. Box Pleats

46. The picture below shows what kind of table skirting?

A. Knife Pleats B. Tulip C. Double box Pleats D. Box Pleats

_______47. The picture below shows what kind of table skirting?

A. Scallop B. Butterfly C Double box Pleats D. Diamond

48 From the figures below, what is the best set-up for a conference type of meeting?

A. C.

B. D.
49. In a table service, what is also known as the Gueridon Table Service?
A. American Table Setup C. Russian Table Setup
B. French Table Setup D. English Style
50. What is the purpose of checking the contrast as well as the color between the table appointment and the centerpiece?
A. Achieves balance coordination between table appointments.
B. Harmonizes the table setting
C. Achieves proper distance between each table appointment
D. Signifies the mode and motif of the occasion

Prepared by:
PAULA JEAN S. OCAMPO
Subject Teacher
 Republic of the Philippines
Department of Education
Region III-CENTRAL LUZON
SCHOOLS DIVISION OF PAMPANGA
BECURAN NATIONAL HIGH SCHOOL

FIRST QUARTER EXAMINATION

EARTH SCIENCE

KEY TO CORRECTION

1. D 26. A
2. A 27. C
3. B 28. C
4. C 29. C
5. A 30. B
6. D 31. C
7. C 32. A
8. C 33. B
9. D 34. A
10. B 35. D
11. B 36. B
12. D 37. A
13. C 38. A
14. A 39. A
15. C 40. D
16. B 41. B
17. B 42. D
18. A 43. A
19. A 44. D
20. C 45. C
21. D 46. A
22. C 47. D
23. B 48. A
24. D 49. B
\
25. C 50. A

Prepared by:

PAULA JEAN S. OCAMPO

Teacher II

Checked by:

JOANNE G. MOSTOLES-TANTAMCO
Master Teacher II/ SHS Focal Person

Noted by:

ERNESTO S. MANINANG
Principal III