Third Quarter Examination

T.L.E<Food and Beverages >

Grade 8

Name: Date:
Grade/Section:

Directions:
Read and understand the questions below. Select the best answer for each item and write
your choice on your answer sheet.
1. The main features of a table d'hôte menu are?
a. An Extensive list of dishes ‐ individually priced
b. Limited choice of dishes ‐ individually priced
c. Limited choice of dishes ‐ set price
d. Extensive list of dishes ‐ set price
2. When serving dessert, which of the following is the correct cover?
a. Cocktail spoon and fork
b. Dessert spoon
c. Entree knife and fork
d. Dessert spoon and fork
3. Spaghetti Marinara would have a:
a. Rich meat sauce
b. Hot tomato sauce
c. Seafood sauce
d. Bacon, onion and cream sauce
4. A mocha flavored dessert would be:
a. Coffee and wattle seed
b. Hazelnut and coffee
c. Chocolate and coffee
d. Custard and chocolate
5. When processing a cash payment for a customer, you should:
a. Return the change immediately
b. Ask if the change is a tip
c. Assume the change is a tip
d. Wait for the customer to ask for the change
6. What is the first step of greeting a guest on arrival at the
restaurant?
a. Guest acknowledge
b. Escort the guest to table
c. Offer a pre meal drink
d. Obtain guests name and reservation
7. Suggestive selling is the process of:
a. Selling a suggestion to another person
b. Selling someone an unwanted product and/or service
c. Selling a product to an overseas visitor
d. Selling an additional product and/or service in a restaurant
8. If a customer ordered a steak medium rare, they would expect it
to have a:
a. Hot pink centre
b. Warm red centre
c. Cool red centre
d. Warm pink centre
9. What are the duties of the Sommelier?
a. Liaise with the Chef
b. Greet and seat guests
c. Serve alcohol & non‐alcoholic drinks
d. Prepares food at the guest table
10. The recommended aisle space to allow comfort, privacy and
movement around the dining area in a restaurant is?
a. 50 cms
b. 90 cms
c. 110 cms
d. 70 cms
II.Directions: Identify the following. Write your answer on the space provided for.
11____________is placed above each guest's dinner knife. The other glasses are then arranged
around the water glass as follows:
12. ____________flute may be located between the water glass and the wine glasses.
13. ____________have a wider globe and may be cupped in the palm of your hand if you
choose.
14._____________ The glass with the longer stem and cylindrical globe is the white wine glass.
White wine glasses should only be held by the stem.
15. ____________ glass may also be present to the right of the wine glasses. This may signal
that sherry will be served with the soup course.
16. ____________ Fork- Directly to the plate's left. One (1) inch from the plate.
17______________ Fork- Left of the salad fork.
18. ______________Fork- On the dinner fork's left.
19._____________ Directly to the right of the plate. One (1) inch from the plate.
20. ____________ On the dinner knife's right.
21.____________ diagonally with the handle toward the guest.
22._____________The fork tines are placed in the bowl of the soup spoon with the handle at a
45-degree angle.
23._____________It may also be laid next to the soup spoon in a parallel position.
24____________ spoon may be placed horizontally above the dinner plate.
25____________These utensils may also be provided when dessert is served.
26. ___________is placed to the right of the pepper shaker.
27. ___________The pepper shaker is to the left of the salt shaker, and is angled slightly above
the salt shaker.
28. ___________They are placed above the cover or between two place settings.
29. ___________At formal affairs, salt is always applied from a salt cellar, a method that
provides controlled use of salt. A small spoon is presented in the salt cellar and used to sprinkle
salt over food.
30.___________ may be placed on the table at the end of the meal.

III. Answer the following questions:

31-35 Give the examples of Napkin Folding

36-40 the roles of service crew in the food industry?

Prepared by:

CYRIL D.DOMENS
Teacher -I