SPJ International Technology Institute Inc.

San Isidro Poblacion, Tinambac, Camasrines Sur

Meal Management
MIDTERM EXAM TABLE OF SPECIFICATION

TOPICS NO. OF PERCENTAGE NO. OF ITEMS KNOWLEDGE COMPREHENSION APPLICATION ANALYSIS SYNTHESIS EVALUATION
HOUR
1. Organizing Meal
Preparation
1 Hour 14% 3 17,19 18
2. Control in Meal
Management
1 Hour 14% 3 22 20,21

3. Evaluating Meals 1 Hour 14% 3 25 24 23

4. Table Appointments
 Linen
 Napkin Folding
1,2,5,7,10,11,
 Silverware 4 Hours 58% 16 3,4,9,13,14, 6,8,15 16
12
 Dinnerware
 Glassware
 Centerpiece
Total 7 Hours 100 % 25 Items

Noted by:

JOSEPHINE P. PRIMAVERA
Academic Head

Prepared by:

Ms. Jessalyn C. Vale

Instructor
 SPJ International Technology Institute Inc.
San Isidro Poblacion, Tinambac, Camasrines Sur

PERFORMANCE CRITERIA CHECKILIST

TABLE APPOINTMENTS

Accurate Identification of Tablewares

Did the trainee… Yes No

1. Identify Silverware/Flatware
 Salad Fork
 Steak Knife
 Dessert spoon
 Cocktail Fork
 Fish Knife
2. Identify Beverage ware/Glassware
 Champagne flute
 White wine glass
 Martini glass
 Collin glass
 Hurricane glass
3. Identify Dinnerware/Chinaware
 Coffee cup and saucer
 Show plate
 Bread plate
 Dessert plate
 Salad plate
4. Identify Holloware
 Coffee pot
 Silver platter
 Soup tureen
 Gravy pot
 Sugar/Creamer

REMARKS:

Competent Not yet competent

Date:
Teachers’ Signature: Students’ Signature:

POINT SYSTEM:
20 Yes = 13 points 13-12 Yes = 9 points
19-18 Yes = 12 points 11-10 Yes = 8 points
17-16 Yes = 11 points 9-8 Yes = 7 points
15-14 Yes = 10 points 7-below = 6 points

Prepared by:

Ms. Jessalyn C. Vale

Instructor
 SPJ International Technology Institute Inc.
San Isidro Poblacion, Tinambac, Camasrines Sur

PERFORMANCE CRITERIA CHECKILIST

TABLE APPOINTMENTS

Table Napkin Folding

Task Description: Student will demonstrate:
10 Standard Napkin Folds; 5 Special Napkin Folds
 Napkins should be pressed and starched
 Napkin folds are accurate and crisp
 Napkins should stand or lay properly on the table
 They may also add their accessories to the napkin.
 5 minutes time allotment
Exceeding Time Point Deduction
1-10seconds = 1 point
11-20seconds = 2 points
21 seconds & above= 3 points

CRITERIA 3 points 2 points 1 point 0 point

Correctness/Accuracy
Neatness of work
Consistency
Special Folds

REMARKS:

Competent Not yet competent

Date:
Teachers’ Signature: Students’ Signature:

Prepared by:

Ms. Jessalyn C. Vale

Instructor
 SPJ International Technology Institute Inc.
San Isidro Poblacion, Tinambac, Camasrines Sur

Meal Management
Midterm Examination
Name:____________________________________ Section:___________ Date:__________ Score:_______

“Live as if you were to die tomorrow. Learn as if you were to live forever.”
- Mahatma Gandhi

General Direction: Choose the best answer.

I. Multiple Choice

1. Soup tureens and gravy boats are considered what classification of tableware?
a. Beverageware c. Dinnerware
b. Flatware d. Holloware
2. If you are wearing White, it’s okay to wear your napkin like a bib.
a. True c. Maybe
b. False d. Sometimes
3. Where should you place your napkin?
a. On the table c. On your lap
b. Tucked into your shirt d. Under your chair
4. These are food warming dishes, keep the food warm for an adequate time and temperature.
a. Soup tureens c. Chafers
b. Pitchers d. Pots
5. Part of a glass allows you to hold your glass without the heat from your hands warming your beverage,
and without creating smudges on the bowl which will distract from the visual enjoyment of your beverage.
a. Foot c. Rim
b. Bowl d. Stem
6. The bowls of these glasses will be fuller and rounder with a larger opening than the other wine glasses
of similar capacities in order to allow you to dip your nose into the glass to detect aroma.
a. Bordeaux glass c. White wine glass
b. Red wine glass d. Champagne flute
7. Which of the following is NOT belong to the group:
a. Creamer c. Coffee pot
b. Tureen d. cup and saucer
8. All the items needed at the table to serve and eat a meal.
a. Table Appointments c. Centerpiece
b. Tableware d. Both a and b
9. Which of the following is NOT a standard fold?
a. Bishop’s hat c. Fan
b. Sail d. Lotus
10. Deanne is planning to serve pork chops, brown rice, sauerkraut, and applesauce. To improve
the meal appeal of this menu, Deanne should:
a. substitute white rice for the brown rice
b. include more soft-textured foods
c. include more colorful foods
d. do nothing; the menu is fine as it is
11. A meal of chicken fingers, steamed asparagus, raw celery and carrot strips, and bread sticks is lacking
in meal appeal because:
a. . there is more than one vegetable
b. there are too many different flavors.
c. there is not enough color
d. the shapes of the foods are very similar
12. For most people, it’s most efficient to plan meals;
a. one at a time c. the day before
b. a week or more at a time d. a year at a
13. The “temperature” rule of meal appeal suggests that
a. foods should be at the proper temperature when served
Prepared by:

Ms. Jessalyn C. Vale

Instructor
 SPJ International Technology Institute Inc.
San Isidro Poblacion, Tinambac, Camasrines Sur
b. hot and cold foods should be served on the same plate
c. a meal should include only hot foods or cold foods, not both
d. hot foods should be served in summer and cold foods in winter
14. The “flavor” rule of meal appeal suggests that if the menu includes a spicy food, you should:
a. include other spicy foods to go with it
b. include mild-flavored foods for balance
c. serve only small amounts of the spicy food
d. provide an alternative for people who don’t like spicy food
15. Which of the following suggestions would NOT help a family plan economical meals around busy
schedules?
a. eat out as much as possible
b. cook for the freezer
c. collect nutritious but quick recipes
d. prepare one-dish meals

II. True or False

Instruction: Answer a if the both statement is TRUE, b if the both statement is FALSE, c if the first
statement is TRUE and second statement is FALSE and d if the first statement is FALSE and
second statement is TRUE.

1. Work simplification techniques includes these three aspects: Hand and body motion, Work Storage and
equipment and product. In planning, preparing and serving meals control may be done through work
simplification techniques and dovetailing activities.
2. Making nutritious food choices can be more difficult when you eat out. Potato chips are high in nutrients,
but low in calories and are therefore a good choice for snacks.
3. Coupons don’t automatically mean savings. Unit pricing makes it easier for consumers to figure out the
price per unit and make price comparisons among various prices and sizes.
4. Generic foods are not usually as wholesome as other foods. When planning menus, it will be best if you
include no more than one food which requires last-minute preparations.
5. “Meal planning” is going to the store right before dinner time, when you are hungry, to decide what would
look good for dinner that night. Meal planning helps make sure meals are nutritious.
6. A good rule to follow is to include something hot in a cold meal, and something cold in a hot meal. Doing
a survey of cupboards, pantry, refrigerator and freezer is a good way of determining what foods you have
on hand.
7. There is little that can be done to make leftovers interesting. To time a meal, plan backwards from the
time the meal should be ready.
8. Combine several preparation tasks (dovetailing) into one by careful planning. One task should be
completed before another is begun.
9. Serving the meal; learn the basic rules for setting the table so that it becomes a routine. Selecting the
recipes; decide when and where to buy.
10. Evaluating meal preparation is the process of identifying and grouping the work to be performed, defining
and delegating, responsibility and authority and establishing relationships for the purpose of enabling
people to work most effectively together in accomplishing objectives. Organizing meal preparation
checking the effectiveness and results of one’s activities requires analysis, honesty and objectivity

GOD BLESS!!!

Prepared by:

Ms. Jessalyn C. Vale

Instructor