Republic of the Philippines

Department of Education
Region VII, Central Visayas
Division of Cebu Province
Juancho and Placida Padayao National High School
Tubod - Dugoan , Dumanjug, Cebu, 6035

THIRD PERIODICAL TEST IN T. L. E. X

S.Y. 2019-2020
Name: _________________________________________ Yr. & Section:____________________ Date:____________

I. Multiple Choice: Read carefully the statements and choose the correct answer from the given choices. Write
the letter of your choice in your answer sheet.
1. Which of the following is not a linen?
a. Napkin b. Table cloth c. Flatware d. Silence cloth
2. Which of the following sandwich consists of a single slice of bread with one or more food items on top?
a. Club sandwich b. Multi-Decker sandwich c. Tea sandwichd. Open-faced sandwich
3. Which of the following appetizer consists of small pieces of dough, either cooked alone or wrapped around
a filling?
a. Antipasto b. Cold cuts c. Dumplings d. Pickles
4. What is usually served after the main menu is taken?
a. Filling b. Dessert c. Appetizer d. Spread
5. What kind of dessert incorporates air bubbles to give it a light and airy texture?
a. Sherbet b. Ice cream c. Mousse d. Cold dessert
6. Which of the following is not used for storing food items?
a. Refrigerator b. Chiller c. Bread knife d. Freezer
7. Which of the following is considered as a central object with a decorative purpose intended for .table
decoration?
a. Basic set-up b. Menu cover c. Table centrepiece d. Table appointments
8. What is the term for a small piece of table linen used to wipe the mouth and to cover the lap to protect
clothing of the guest?
a. Table runner b. Table centrepiece c. Place mat d.Napkin
9. What do you call the process of arranging table in order?
a. Table setting b. Menu cover c. Table service d. English service
10. Which of the following is placed at right side of dinner plate?
a. Salad fork d. Dessert spoon c. Oyster fork d. Bread knife
11. Why is storing food considered to be one of the most important activities after food preparation?
a. It is important to satisfy customer b. To preserve the food to avoid spoilage and waste of
budget and to keep its freshness
c. It is not important at all d. It can be done using FIFO method
12. How is flower used in table set up?
a. It is used as a table centrepiece to enhance the appearance of the table. b. It is an edible item
used to stimulate the appetite of the customer.
c. It provides fragrance smell to food. d. It should not be placed on the
table.
13. Why is it important to follow the correct steps in table napkin folding?
a. To achieve the desired result/output b. To promote awareness on the importance of
table napkin
c. To avoid error d. To
14. How a table is set up depends on the following, except one.
a. The style of service desired b. The food to be served
c. The type of table appointments to be used d. The number of serving for each food.
15. Why is it important to ensure that table are set up clean and organized?
a. To make it inviting and appealing to client b. To avoid dinning traffic
c. To stimulate the appetite of the client d. To cleanse the palate

II. Analyze the statements below. Identify what is being asked in every statement.
 16. These are the simplest dessert and one of the best because they are nutritious, appetizing, and easy to
prepare and serve.
17. It should be placed with the bowls facing at the right of the knife.
18. It is placed at the tip of the knife.
19. These are the materials used in setting individual covers on a table. It can be formal or informal which
depends on the type of occasions.
20. It is usually placed at the left of the fork or forks, but it can be placed at the center of a cover between the
knife and the fork.
III. For 21-30 Identify each utensil that corresponds to each letter.

(h)

IV. Analyze each statement carefully, write the letter C if the statement is correct and if
wrong write the letter W.

31. Always inspect the table settings to be sure everything is clean and aligned properly.
32. Whenever you have extra time, perform extra duties to make sure guests are taken
care of.
33. The centerpiece should not be so large that it covers one person from conversing
with another across the table
34. More than three glasses should be placed at the cover.
35. The dessert fork or spoon is usually placed at the left side of the cover near the
dinner plate
36. The shape of the tablecloth must not fit the shape of the dining table.
37. All flatware should be one inch from the edge of the table.
38. Spoons are laid with the bowls facing up at the right of the plate.
38. All forks are laid at the left of the plate with the exception of the oyster fork which
should be to the right of the soup spoon.
40. Candles should be short enough to be at the level of the glass.

V. For 40-50 Draw the U-shaped table set up

Rubric: Perfection 6%
Creativity 3%
Timeliness 1%
10%

Prepared by: MRS. THEREZA VILLE D. REDONDO