Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IV – A CALABARZON
Division of Laguna
District of Sta. Cruz
FIRST PERIODICAL EXAM IN FOOD SERVICE AND CATERING MANAGEMENT

Name: ___________________________ Score: _____________

Year and Section: __________________ Date: ______________

Test I. Multiple Choice. Encircle the letter that corresponds your answer.

1. It is a rectangular shallow pan use to bake cake rolls and cookies and for baking or broiling
certain meats and fish.
a. Service Pan c. Saucepan
b. Sheet Pan d. Roasting Pan
2. It is a very heavy, broad blade used for cutting through bones and heavy chopping.
a. Cleaver c. Steak Knife
b. French Knife d. Clam Knife
3. It is a 10-inch plate used in serving the main course in each cover in formal dining.
a. Salad Plate c. Dinner Plate
b. Soup Plate d. Luncheon Plate
4. It is used for sifting dry ingredients like starch and flour.
a. Colander c. Skimmer
b. Sieve d. Food Mill
5. It is a long-handled spoon about 8 inches long with a small oval bowl for all glasses.
a. Dinner Spoon c. Dessert Spoon
b. Demitasse Spoon d. Iced Spoon
6. It is a serious concern for all establishment engaged in food production.
a. Food Infection c. Food-borne Illness
b. Food Intoxication d. Food Safety
7. It is a disease transmitted to people by food.
a. Food Infection c. Food-borne Illness
b. Food Intoxication d. Food Safety
8. It occurs when pathogens enter the body through ingestion of contaminated food.
a. Food Infection c. Food-borne Illness
b. Food Intoxication d. Food Safety
9. It should be constructed away from the food preparation area.
a. Restrooms c. Electric Equipment
b. Storage Areas d. Sink
10. It is the potential source of food contamination, it should be disposed as soon as possible.
a. Plumbing c. Water Supply
b. Garbage d. Ventilation
11. It is the manner of serving food at well-appointed homes, hotel dining rooms and fine dining
restaurants.
a. Tray Service c. Counter Service
b. Buffet Service d. Table Service
12. It implies stooping or descending from a superior position.
a. Brush-off c. Robotism
b. Condescension d. Apathy
13. It is used to cover the entire surface of the table with allowance for an overhang.
a. Table Cloth c. Table Runners
b. Silence Cloth d. Placemats
14. It includes chinaware, stoneware, pottery and plastics.
a. Flatware c. Dinnerware
b. Holloware d. Beverageware

15. It refers to those table appointments used for serving, dipping, cutting or spearing food.
a. Flatware c. Dinnerware
b. Holloware d. Beverageware
16. It requires a counter or a table where dishes are set up either for self service or to be served
by an attendant.
a. Buffet Service c. Table Service
b. Tray Service d. Counter Service
17. This equipment can help save time and effort on the part of the caterer without sacrificing the
quality of food.
a. Kitchen Equipment c. Guest Service Equipment
b. Mechanical Equipment d. Food Transportation Equipment
18. It requires a good supply of hot water for proper thorough washing of dishes and cutleries.
a. Food Mixer c. Microwave Oven
b. Dishwashing Machine d. Cleaning Machine
19. Their job requires them to provide service for the guests.
a. Wine Steward c. Waiter
b. Captain Waiter d. Service Person
20. He / She is responsible for the proper safekeeping and issuance of supplies and equipment.
a. Secretary c. Property Custodian
b. Catering Manager d. Busperson

Test II. Identification. Identify the given statement.

_______________1. A device with loops of stainless steel wire fastened to a handle.

_______________2. A kitchen tool used to extract the pulp and juice from garlic cloves.
_______________3. A heating vessel with a spout wherein tea is steeped and from which it is
served.
_______________4. A deep metal cooking pot equipped with a tight-fitting cover used to cook pot
roasts and stews.
_______________5. A ridged or zigzag edged knife for decorative cutting of food materials.
_______________6. This are long, narrow strips of cloth used on bare tables to add design, color
and accent to the setting.
_______________7. It refers to the utensils used for dining and serving.
_______________8. It is the finishing touches essential to the overall appearance of the table.
_______________9. In this method, He / She is responsible for a double or triple station.
_______________10. It varies from elaborate hotel room service to hospital room service.
_______________11. It is a food-borne illness caused by toxins formed in the food by toxin-
producing pathogens.
_______________12. It include detergents, sanitizers, food preservatives and additives that may
find their way into food.
_______________13. They do not reproduce in food, they can survive and cause illness to
anyone who consumes the food.
_______________14. It is the transfer of disease – causing microorganisms from one
contaminated food contact surface to another.
_______________15. A single – celled microorganisms that can cause food – borne illnesses and
spoilage.

Test III. Matching Type. Match column A with column B. Write the letter of your answer in
the space provided before the number.

A B

_____1. It include table coverings and napkins used a. Take – out Service
in food service. b. Dinner Plate
_____2. The table appointments and dishes are arranged c. Placemats
and served on the table for serving and dining. d. Mallet
_____3. Meals are packaged and either bought by the e. Linen
customer himself or ordered by phone and delivered to f. Brazier
him. g. The Individual Person Method
_____4. The service person is assigned a station as his h. Channel Knife
area of responsibility. i. Table Setting
_____5. It is the most widely used table cover nowadays j. Platters
for practical reasons. k. Reamer
_____6. A device or tool used to extract juice from sliced l. Table Appointment
lemon or orange.
_____7. A wooden, metal or plastic hammer – like device
to crack ice, or flatten meat and poultry.
_____8. A small hand tool used generally in decorative
works such as in making garnishes.
_____9. A round, broad, shallow, heavy – duty pot with
straight sides used for browning, braising and stewing
meats.
_____10. Oval – shaped serving ware that come in varying
sizes.

Test IV. Enumeration. Enumerate the following:

1 – 5 Sanitary Practices during Preparation and Production

6 – 10 Catering Service Personnel

11 – 15 Styles of Table Service (Types of Service)

Prepared by:

Alyssa Mae S. Baltera

 Key to Correction

Test I.

1. b 11. d

2. a 12. b

3. c 13. a

4. b 14. c

5. d 15. a

6. d 16. a

7. c 17. b

8. a 18. b

9. a 19. d

10. b 20. c

Test II.

1. Wire Whip 6. Table Runners 11. Food Intoxication

2. Garlic Press 7. Table Appointments 12. Chemical Hazards

3. Teapot 8. Centerpiece 13. Virus

4. Dutch Oven 9. Captain Method 14. Cross Contamination

5. Fluted Knife 10. Tray Service 15. Bacteria

Test III.

1. e 6. k

2. i 7. d

3. a 8. h

4. g 9. f

5. c 10. j
Test IV.

1 – 5 Sanitation Practices during Preparation and Production

- Thawing - Holding
- Preparation - Serving
- Cooking
- Cooling

6 – 10 Catering Service Personnel

- Catering Manager - Waiter

- Catering Coordinator - Busperson
- Headwaiter - Service Person
- Captain Waiter - Secretary
- Wine Steward - Property Custodian

11 – 15 Styles of Table Service (Types of Service)

- American Service
- French Service
- Russian Service
- Filipino Service
- Banquet Service

Prepared by:

Alyssa Mae S. Baltera

 Table of Specification
in
Food Service and Catering Management

Item No. of
Content No. of Hours Item Placement
Percentage Items

I. 1 – 5
Kitchen Tools and
5 hours 25% 15 II. 1 – 5
Equipment
III. 6 – 10

I. 6 – 10
Food Sanitation and
5 hours 25% 15 II. 11 – 15
Hygiene
III. 1 – 5

I. 17 – 20
Catering Facilities and
3 hours 15% 9 IV. 6 – 10
Personnel

I. 11 – 16
Food Services 7 hours 35% 21 II. 6 – 10 IV. 11 – 15
III. 1 – 5

TOTAL 20 hours 100% 60

I. Multiple Choice – 20 items

II. Identification – 15 items

III. Matching Type – 10 items

IV. Enumeration – 15 items

Prepared by:

Alyssa Mae S. Baltera