Republic of the Philippines

BALIAN INTEGRATED NATIONAL HIGH SCHOOL

Balian, Pangil, Laguna

Diagnostic Test on Food and Beverage Services 12

A. Identification. Identify the following terms that corresponds to the following sentences.
Proof/ Sanitizing /Manager / Bartending /Duties /Ambience /Menu/ Declutter /cuisine/
aperitif /Beverage/ Implements/Aesthetic /cocktail/ Organizational chart

1.A graphic presentation of positions in an organization like a food service arranged in a

hierarchy.
2.A process done after cleaning to lower the presence of harmful microorganisms to safe
level.
3.Is the over all in charge of the operations of the establishment.
4.Are tasks assigned to every member of the food service team in accordance to the position
he or she occupies in the organizational chart.
5.Over all atmosphere that pervades in a room or place.
6.To remove litters and obstructing materials from floor or tables.
7.List of food for a meal
8.Refers to a food that is prepared also a kind of cooking.
9.Refers to any drink,alcoholic or non-alcoholic with water as main natural form.
10.Tools or utensils
11.Artistic or an appreciation of beauty.
12.The art of mixing drinks
13.A mixed alcoholic beverage usually served before dinner
14.Another name for appetizer wine
15.Refers to strength of alcohol content of any alcoholic beverage particularly liquors
B Identify the country of origin of the following menu items. Write the name of the country in
the space provided before each menu item
16. Shrimp and Vegetable Tempura____________
17. Crown Roast of pork_____________
18. Siopao and siomai______________
19. Paella____________
20.Kare-kare___________
21. Tacos and Burritos____________
22. Cassoulet____________
23. Strawberry Shortcake___________
24. Feijoada____________
25. Cannelloni__________
C. Identify the following table Appointments
26 Fish plate
27. cup and saucer
28. dinner fork
29. soup spoon
30. goblet
31. serving spoon
32. champagne
33. demitasse cup
34. sherry
35. pie server

II. Directions: Match column A with B. Write the letter of the correct answer in the space
provided before each number.
A B
_____36. Dining room a. dictates the amount of furniture in the dining room
____ 37. Ambieance b. beautifies the dining room
_____38. Dining room theme c. goal of planning the dining room in relation to other
Parts of the restaurants
____ 39. Table appointments d. native, sophisticated,modern,elegant, and casual
____40. Views from dining room windows e. enhances the ambiance and appeal of dining
room
____41. Accessibility,convenience and f. overall atmosphere of the dining area
and comfort
____ 42. Amount of dining space g.sturdy,heavy ,simple in design and supports any
Weight
____43. Decors and accessories h. to remove left overs and used tools from tables
and floors
____44. Good quality dining chairs i. absence of dirt,clutter and dust
____45. Declutter j. everything is in place
____46. Cleanliness k. cleaning starts from table,chairs, and to floors
____47. Orderliness l. clean in the same order and manner everytime
____48. Clean from top to bottom m. arrangement of tables,chairs,and other furni
shings in the dining room
____ 49. Routine in cleaning n. the show window of any food service establish
Ment
____ 50. Dining room layout o. tools used in dining including plates,glasses,fork
Spoons etc.