First Quarterly Assessment

SY 2019 - 2020
FOOD AND BEVERAGE SERVICES

Multiple Choice. Read the following questions carefully and choose the letter that best describes the
statement. Write your answer on your paper.
1. Which of the following is the correct sequence of classic menu?
A. soups, fish, frozen water ices, vegtables, salad, cheese beverage
B. soups, fish, frozen water ices, vegetables, cheese, salad, beverage
C. soups, fish, vegetables, frozen water ices, salad, cheese, beverage
D. salad, soups, frozen water ices, Fish, vegetables, cheese, beverage
2. Which of the following food can be paired with champagne?
A. hard cheese b. chicken c. fish d. pork
3. Sometimes called granites, were served to give a pause within a meal, allowing the
palate to be refreshed.
A. Soups B. salad C. afters D. sorbets
4. Which does not belong to the group?
A. vodka B. Rum C. Gin D. white vermouth
5. Fish: poisson ; roast: .
A. roti B. antray C. potages D. oeufs
6. What is a hot, red pepper, a species of powdered capsicum and an accompaniment for oysters and smoked
salmon?
A. Balsamic vinegar B. Chili Sauce C. Cayenne D. Chili vinegar
7. Which of the following will you explain to the customer in upselling an appetizer?
A. its ingredients and preparation C. its taste
B. the method of cooking D. its color
8. Which of the following will not help you in up-selling products?
A. taste menu items C. give vivid descriptions
B. study the menu D. mentioned the ingredients
9. What is the correct way of serving foods in Russian or English service?
A. at the back of the guest C. in front of the guest
B. left side of the guest D. right side of the guest
10. Which of the following is also called “plate service” because the food is already arranged in individual
plates at the kitchen and ready to be served to the guests?
A. French service B. American service C. A la carte D. Banquet
11. Which of the following involves table side preparation? The food is partially prepared and pre-cut at the
kitchen then, the preparation is completed in a gueridon at the side of guest’s table with some showmanship?
A. French service B. American service C. A la Carte D. Banquet
12. Which of following is not used in serving the main course?
A. cereal bowl B. salad bowl C. fork D. knife
13. What is the meaning of the STP?
A. standard transport protocol C. standard transit plate
B. standard transport plate D. standard transit protocol
14. The first order of the guest to fill is the .
A. main entrée B. drink order C. dessert D. appetizer
15. One of your roles as a server is to assist customers with special needs. If your customer has a child below
five years old, which of the following will you offer?
A. playmates B. booster seat C. toys D. rides
16. French service: 2 waiters ; Russian service:
A. 1 B. 2 C. 3 D. 4
17. The first order of the guest to fill is the .
A. main entrée B. drink order C. dessert D. appetizer
18. This is the easiest thing you can do to sets the tone, puts your guests at ease, and makes you
approachable.
A. action B. gesture C. smile D. sign
19. What not to do in service?
A. clumsy B. courteous C. honest D. prompt service
20. Which of the following is not included in decorum on banquet floor?
A. guest’s relations and request C. reporters and photographers
B. equipment care D. celebrities and VIP’s
21. You are the owner of a catering service who will set-up tables for a conference of all the businessmen in
town. High calibre speakers were invited for the event. Which of the following table set-up styles will you
prepare?
A. herringbone style B. classic banquet style C. classroom style D. theatre style
22. You are trainee of Food and Beverage Service NC II preparing for the assessment, and reviewing the
proper way of serving beverage. When serving beverage, who will you serve first?
A. senior citizen B. professionals C. gentlemen D. ladies
23. Which of the following should you use to properly pour the wine?
A. palm B. wrist C. elbow D. fingers
24. Which of the following is the proper phraseology that should be applied by a wine server before assisting a
guest in opening a bottle?
A. Let me open the bottle madam/sir. C. can you manage to open the wine bottle, Ma’am/Sir?
B. Shall I open the bottle for your madam/sir? D. Let me ask somebody to open the bottle for you
madam/sir?
25. What term covers a wide range of drinks that may be served before a meal?
A. red wine B. aperitif C. appetizer D. liqueur
26. When serving drinks, handle the glasses by
A. stems B. handles C. bottom of the glass D. all of these
27. Red wine glass: red wine; old fashioned glass:
28. How can you help a guest from becoming intoxicated?
A. Serve only one drink to a customer at a time
B. Know the alcohol concentration of the drinks they are consuming
C. Watch for signs of intoxication
D. Speed up in refilling drinks if you are concerned
29. In preparing payments, which is not supposed to do?
A. Return the check and change on either a tip tray or a booklet, along with the receipt
B. In handling cash, make sure you count the change twice
C. Follow company guidelines, if the guest is paying credit card
D. Count tips in the dining area
30. What accompaniment is suited to the oyster?
A. cayenne B. chili vinegar C. cocktail sauce D. all of these
31. Below are ways in presenting a bill to the guest. What is the proper order of presenting the bill to the
guest?
I. Wait for signals that guests may want their bill.
II. Present the bill until they are asked for.
III. Place the bill front of the host on a small plate from the right.
IV. Leave them alone in their own time
V. Don’t make unnecessary delay while they are kept waiting for you to collect the
payments.
A. I,III,II,IV,V B. II,I,III,V,IV C. I,II,III,IV,V D. IV,V,III,I,II
32. Which of the following should take first into consideration in clearing table at the end of the service?
A. Remove all unused food first, e.g. butter, bread, rolls or any platters of uneaten food
B. Remove soiled glasses and napkins C. Remove all the condiments, sauce, salt, pepper, etc.
D. In a separate tray or plate remove all unused silver items.

II. Identify the following statements below. Write the letter of the correct answer.

A. Crumbs D. French service G. finger bowl J. Accompaniment

B. Degustation E. A la Carte H. Upselling K. Menu
C. American Service F. Centerpiece I. Cork screw

33. Are offered mainly to enhance the flavor of the main dish or to counteract its richness.
34. Is a marketing strategy in a restaurant to convince the guest to spend more money?
35. Used to open/remove the cork of the wine.
36. Is the most important controlling element in the servicing process of any restaurant type or
establishment, which is figuratively referred to as the “authorized representative of a restaurant
because it creates a constant link between the establishment and the guests.
37. Food completely prepared, plated, sauced, and garnished in the kitchen.
38. A culinary term which means careful, appreciative tasting of various foods and drinks focusing on the
senses and high culinary arts.
39. Something in a central position, particularly a decorative object or arrangement placed at he center of
the table.
40. This is a bowl of warm water with rose petals or lemon slice in them, one served with all finger foods,
such as chicken and lobsters at the end of the meal.
41. This is a formal type of service originated from European nobility and presently enjoyed by a few who
can afford the time and expenses of meals served in this manner.
42. Is the procedure for clearing the table of crumbs and other food particles.

III. Name the following types of glassware.

46. 47. 48. 49. 50.

G O D B L E S S!!!!!!
 a. Red wine glass b. Pilsner c. Cocktail glass/Martini
d. Irish glass e. Flute

31.