St.

Martin de Porres Catholic School of Guiguinto

Poblacion, Guiguinto 3015 Bulacan

THIRD PERIODIC TEST

TLE 10
GRADE 10 – ST. JOHN PAUL II / ST. PEDRO CALUNGSOD

NAME ________________________________________________ SCORE __________

TEACHER: MR. JOSHUA D. GUIRIÑA / MR. RICHARD L. BRECIA

I. Read the statement carefully and write the correct answer that describes the statement. Write your answer
before each number.

1. Factors that catches the attention and interest of customers or diners when dining in a food
service establishments is how they are being served or the “total dining experience” they
will encounter.
2. Type of meal service that is self- service or may be served by an attendant since customers
help themselves from a range of dishes placed on the buffet table. Sometimes there are
waiters or attendants that come to serve expensive food items or drinks.
3. A type of meal service where the different menu are given to costumers depending on the
time of the day. Food may be served a la carte or table d hote.
4. This is regarded as an excellent cuisine and service is paced slowly. It requires two waiters
one to prepare the plate and the other to get it from the kitchen and serve to the customers.
5. This is the simplest form of table service, all the food is placed on the plates in the kitchen,
and the waiter simply places it in front of the costumers.
6. Dignified and elaborate style of meal service all food is prepared and portioned in the
kitchen and arranged on the serving platters with attractive garnishing.
7. The main course placed on the plate and is decorated in the kitchen then served to the
costumers. This is the type of meal service everybody experience in everyday life.
8. In this service the waiter prepares all or part of dishes at a small table or stand beside the
costumer’s table.
9. only highly trained waiters attempt to apply this service since it might involve the carving
of roast beef or preparing exotic dish
10. food is prepared and cooked in the kitchen and placed in serving platters, adopted
Russian style of serving different courses. Food is usually eaten with rice.

II. Enumerate the items asked in each group.

a. Meal Manners and Etiquette for Costumers. (BEFORE, DURING AND END)
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
b. 3 Ways a Service Personnel Projects Professionalism (Give a brief description in each)