4th Quarter FBS Pre Test 11

SCHOOLS DIVISION OF BULACAN Doc.
Code: MHS-AC-007
Revision No.: 00
MASAGANA HIGH SCHOOL Effective Date: July 4, 2018
MASAGANA, PANDI, BULACAN
Office: Academic Chair

Tel. No. (044) 812 3673  Email: masagana.high@gmail.com
Pre Test Fourt Quarter FBS 11 TP No.:
Name: ___________________________________________ Year & Section:__________________Date: __________
I. SIMPLE RECALL
Read and analyze each statement carefully. Encircle the letter of the keyword/s that best fits the statements.
1. The big tray must be carried with___hands.

A. One B. two C. both
2. In guest departure thank the guest by ___
A. Name B. mr/ms C. ma’am/sir
3. When assisting the guest ensure ladies ___
A. First B. Second C. last
4. Menus must be presented to the guest
A. Opened B. Closed C. hold
5. How to change ashtray , minimum of ____cigarette butts
A. One B. two C. three
6. A technique where the employee asks the customer if they would like to include additional purchase
A, Sales B. Suggestive selling C. Upselling
7. Used to increase the purchase amount of the client & revenues of the business
8. Is a sales technique permitting to increase revenues with the same number of covers
9. When you inform a guest of a related item that naturally goes with the main product
A. Cross-selling B. suggestive selling C. Up-selling
10. Professionalism in up-selling are the following except
A. Know product name B. know atleast 1 option C. know the value of product
11. Is a list of all food/drink that is offered at an establishment (restaurant,bar,cafe)
A. Menu B. calling card C. Bill
12. A french of word ‘table of the host’, menu change daily
A. Table d hote menu B. banquet menu C. buffet menu
13. In this type hot & cold dishes layout, self served or chef serve
14. Fixed courses & fixed price, lower cost,advanced booking
15. A french word means ‘According to the card or customer’s order
A. A la Carte Menu B. Tea menu C. Snack menu
16. Offered in between in regular meal timing
17. The English have made the late afternoon meal into a fine art
18. Menus can be change daily,weekly or monthly basis
A. Cycle menu B. Lunch menu C. brunch menu
19. Designed for the family or guest who wish to wake late
20. Can vary from elaborate meals or light meals,depends on the purpose & culture of guest
21. Offered by specialty restaurants that concentrate on a type of cuisine french , japanese & indian restuarants
A. Ethnic menu B. diet menu C. static menu
22. It has become significant with the health conscious modern public
23. Is a menu that is often laminated for easy clean up
24. Another name of these menus is chalk board menu,often written on chalkboard
A. Du jour menu B. children menu C. super menu
25. This menu open for children’s
26. Used in the European continent, can be filter two major meals lunch & dinner
27. Examples of allergic symptoms & conditions in nervous system
A. Migraine/dizziness B. angiodema/pruritus( itching) C. indigestion/diarrhea
28. Examples of allergic symptoms & conditions in digestive tract
29. Examples of allergic symptoms & conditions in skin & mucous membrane
30. Is an abnormal response to a food triggered by the body’s immune system
A. Food Allergy B. food intolerance C. anaphylaxis
31. An abnormal physiological response to eating,lack of our body ability to digest certain substances
32. Severe reaction of rapid onset , involving most organ system,which result circulatory collapse & drop blood
pressure
33. Diagnosis of allergy is based on Blood test and
A. CBC B. Urine C. Scratch test
34. Banquet service designed for people to socialized, finger food is serve
A. Standing buffet B. passed item function C. seated buffet
35. Banquet service where servers walk around with food & beverages in trays
36. Banquet service were guest guest serve self from buffet, return to seat
37. One or more bartenders serve public face to face
A. Front bar B. Service bar C. special service bar
38. Server takes order, take it to bartender,takes completed to customer
39. Set up for particular event like banquet
40. Most commonly used rooms arrangement for meeting rooms except one
A. Theater B. school room C. studio
41. Guest can order room service from a room service menu in the
A. Kitchen B. room C. office
II. List at least five (5) common food allergies

42. 44. 46
43. 45.
.
III. List at least four (4) main styles of banquet event/room setup
47. 48. 49
50.
“Keep away from people who try to belittle your ambitions. Small people always do that, but the really great make you
feel that you, too, can become great.”
Mark Twain
Prepared by: Checked by: Noted by:
ANALYN T. BERMUDEZ BERNARDITA S. CRUZ IRENE S. VELASCO
Teacher I Teacher II School Principal I
Subject Teacher SH Focal Person
Parent/Guardian Name & Signature _____________________
PRE TEST FBS 4TH QUARTER
Key answer
1. B
2. A
3. A
4. A
5. B
6. A
7. B
8. C
9. A
10. B
11. A
12. A
13. C
14. B
15. A
16. C
17. B
18. A
19. C
20. B
21. A
22. B
23. C
24. A
25. B
26. C
27. A
28. C
29. B
30. A
31. B
32. C
33. C
34. A
35. B
36. C
37. A
38. B
39. C
40. C
41. B
42. Egg
43. Crustaceans
44. milk
45. Dairy
46. Fish,soy,wheat,shellfish
Banquet/ Wedding Style 2. Board Meeting Style 3. Herringbone or fish bone style 4. Hollow square
style 5. Lecture room/ training room style 6. School room 7. T-shape style 8. Theater style,
u style

4th Quarter FBS Pre Test 11

Caricato da

Informazioni sul documento

Titolo originale

Copyright

Formati disponibili

Condividi questo documento

Condividi o incorpora il documento

Opzioni di condivisione

Hai trovato utile questo documento?

Questo contenuto è inappropriato?

Copyright:

Formati disponibili

4th Quarter FBS Pre Test 11

Caricato da

Copyright:

Formati disponibili

SCHOOLS DIVISION OF BULACAN Doc.

MASAGANA, PANDI, BULACAN

Office: Academic Chair

Pre Test Fourt Quarter FBS 11 TP No.:

Name: _______________________________ Year & Section:Date:

1. The big tray must be carried with___hands.

II. List at least five (5) common food allergies

Parent/Guardian Name & Signature _____________________

PRE TEST FBS 4TH QUARTER

Potrebbero piacerti anche