Republic of the Philippines

Department of Education

Schools Division of Cebu Province

IPHO Bldg., Sudlon, Lahug, Cebu City
DISTRICT SUMMATIVE TEST PHASE 1
SY.2020-2021 (3RDQuarter)
FOOD AND BEVERAGE SERVICES 12

Name: ______________________________ Yr. & Section: ___________________________

Score:______________Date: __________________ Parent’s Signature: ___________________

Direction: Encircle the best answer from the choices.

1. It is a life-threatening whole-body allergic reaction that can impair your breathing, cause a
dramatic drop in your blood pressure and affect your heart rate.
a. Anaphylaxis c. Aspergillosis
b. Allergic rhinitis d. Sporotrichosis
2. It is made from combination of oil and egg yolks, flavored with vinegar, herbs and seasoning.
a. Kasundi c. Cayenne
b. Mayonnaise d. Parsley
3. A dip of mashed avocado mixed with tomato, onion, and seasonings.
a. Guacamole c. Croutons
b. Rouille d. Grossel
4. It is a light-flavored oil made from corn.
a. Groundnut oil c. Olive oil
b. Corn oil d. Mustard oil
5. It is an Italian hard cheese used in soups.
a. Piccalilli c. Piri-Piri
b. Parmesan d. Peppercorn
6. When will you identify if the customer has allergies from the food you served?
a. If the customer is vomiting and has shortness of breath.
b. If the customer runs outside and cries.
c. If the customer is very loud inside the restaurant.
d. If the customer complains about the food that is served.
7. When will you use Aioli sauce?
a. For oysters and crabs.
b. For cold fish dishes and as a salad dip.
c. Accompaniment for Indian savoury dishes.
d. For garnish on a wide variety of dishes.
8. It is a detailed list of food and beverage offerings with their respective prices.
a. Food list c. docket list
b. Menu list d. price list
9. It is the French word for Soup.
a. Hors-d-oeuvre c. Poisson
b. Oeuf d. Potage
10. Why is it important to identify and confirm the customer’s needs?
a. To ensure customer satisfaction.
b. To know if the customer likes your food or not.
c. To identify if the customer had a bad day.
d. To avoid mistakes.
11. Which of these courses is an example of an Entrée?
a. Spaghetti bolognaise c. Green Bean Soup
b. Caviar d. Steak Daine
12. Which of these courses is an example of an appetizer?
a. Cream of Mushroom Soup c. Cheese Sticks
b. Spaghetti d. Lemon Sorbet
13. Which of the following foods can be paired to white wine?
a. hard cheese c. fish
b. beef d. pork

14. What will you pair for a red wine?

a. crab c. pork
b. chicken d. fish

15. Below are the characteristics of a good menu EXCEPT______.

a. Meet the quality standards of the business.
b. Present unclear, ambiguous information.
c. Meet or outstrip guests’ expectations.
d. Be truthful in describing the taste and preparations.
16. 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

17. Which of the following will NOT help you in upselling products?
a. taste menu items c. give clear description
b. study the menu d. mention the ingredients

18. Which of the following is the correct sequence of a serving food orders according to standard
procedure?
a. appetizer, soup, salad, entrée, dessert
b. soup, appetizer, dessert, entrée, salad
c. entrée, dessert, soup, salad, appetizer
d. dessert, appetizer, soup, salad, entree

19. 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 guest?
a. American Service c. Buffet Service
b. Russian Service d. French Service
20. Which of the following involves tableside preparation where the food is partially prepared
and pre-cut at the kitchen then completed in a gueridon at the side of the guest’s table with
some showmanship?
a. American Service c. Buffet Service
b. Russian Service d. French Service
21. Which of the following is used in serving the dessert course?
a. salad plate c. soup plate
b. dinner plate d. dessert plate
22.What is the other term for receptionists?
a. Bartender c. Experienced Waiter
b. Steward d. Host or hostess
23. What is Chef de rang?
a. the one who cook the food
b. the assistant of the chef
c. the receptionist
d. the bartender
24. What is Comis de rang?
a. the one who cook the food
b. the assistant of the chef
c. the receptionist
d. the bartender
25. Which of the Food Service needs of the presence of chef de rang and comis de rang?
a. American service c. French service
b. Russian service d. Buffet service
26. Which of the following is the proper phraseology for a wine server to say to the customer
before opening the bottle?
a. “Let me open the bottle Madam/ Sir”.
b. “Can you manage opening the bottle of wine?”
c. “Shall I open the bottle for you Madam/Sir?”
d. “Let me ask somebody to open the bottle for you Madam/Sir?”
27. Which of the following is American Service?
a. The waiter serves the food in an individual plate according to the sequence of meals.
b. By using a silver platter, the attendant arranged the food in front of the guest plates.
c. The food cooks at the front of the guests and serves it as much as possible.
d. The waiter served at the left side of the guests.
28. What is Russian Service?
a. The waiter serves the food in individual plate according to the sequence of meals.
b. By using a silver platter, the attendant arranged the food in front of the guest plates.
c. The food cooks at the front of the guests and serves it as much as possible.
d. The waiter served at the left side of the guests.
29. It is the person responsible and must be knowledgeable about the food items listed in the
menu.
a. Chef c. Food and Beverage Attendant
b. Receptionist d. Steward
30. It is in a menu sequence where the foods are spicy in nature in order to stimulate the
appetite for the dishes that are to follow in the course.
a. Soup c. Appetizer
b. Egg d. Entrée
31. Which of the following parts of the body will you use when pouring the wine?
a. palm c. elbow
b. wrist d. fingers
32. What is the last course to be served?
a. appetizer c. soup
b. dessert d. salad
33. What is the correct way of serving food in a Russian or English service?
a. from the back of the guest c. in front of the guest
b. by the left side of the guest d. by the right side of the guest
34. When serving a beverage, who among the following guests will you serve first?
a. ladies c. gentlemen
b. host d. children
35. Which of the following is appropriate to say if the customer has no reservation?
a. May I know how many we are expecting, Sir/Ma’am?
b. Table for how many persons, Sir/Ma’am?
c. How many are you, Sir/Ma’am?
d. Table for two or three?
36. Where is the position of the receptionist when he/she lay down the napkin of the guest?
a. left side of the guest c. at the front of the guest
b. right side of the guest d. at the back of the guest
37. If you have four customers and one of them is a senior citizen who is physically weak, where
should he or she be seated in the restaurant?
a. In the corner or side of the wall
b. Close to the hostess station
c. Against the wall near the door
d. At the middle part of restaurant
38. You are the assigned receptionist in the Restaurant. A male customer is coming as the first
customer on that day. What will you do first?
a. Approach the customer and lead the way to his table
b. Open the door and greet him with a pleasant smile.
c. Welcome him with a smile and call a waiter.
d. Wave your hand and point where to go.
39. A young lady entered the Restaurant. However, all tables are already occupied. As a
receptionist, what will you say to the lady>
a. “I am sorry, Miss. All seats are occupied at the moment. Would you mind waiting at
the lounge?”
b. “I am sorry, Ma’am. All seats are full at this time. Would you want to have a drink
while waiting?”
c. “I am sorry, Ma’am. All seats are occupied at the moment. Would you mind waiting at
the lounge for about five minutes?”
d. “I am sorry, Miss. All seats are occupied at the moment. Would you want to wait or
not?”
40. Which of the following is the PROPER procedure in welcoming the guest?
a. Greet them according to the hour of the day and welcome them with a smile through
mentioning the name of your restaurant.
b. Greet them according to the hour of the day and welcome them by mentoring their name
then introduce yourself politely and with a smile.
c. Greet them and welcome them politely and with a smile and ask if they will eat in your
restaurant.
d. Greet them in a very friendly manner with your hands open wide.

Prepared by:
CLEOFE P. DANDAN
Teacher (BIS)

Reviewed by:
MARIA REMAVIE L. ANDRIN
District Senior High School Coordinator

Checked by:
ROGELIO V. MANANITA Ed.D.
Head Teacher I
FBS 12 Answer Key District Summative 3rd Quarter Phase 1
1. A.
2. B.
3. A.
4. B.
5. B.
6. A.
7. B.
8. B.
9. D.
10. A.
11. D.
12. C.
13. C.
14. C.
15. B.
16. A.
17. A.
18. A.
19. A.
20. D.
21. D.
22. C.
23. A.
24. B.
25. C.
26. C.
27. A.
28. B.
29. C.
30. C.
31. B.
32. B.
33. D.
34. A.
35. A.
36. B.
37. B.
38. B.
39. A.
40. B.
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region VII, Central Visayas
DIVISION OF CEBU PROVINCE
District of Compostela
THIRD QUARTER DISTRICT SUMMATIVE TEST IN FOOD AND BEVERAGE SERVICES (Phase 1)
Second Semester (S.Y. 2020 – 2021)
TABLE OF SPECIFICATION
Number
Most Essential Learning Competencies
of Percentage Placement
with Code
Items
Week 1
Know different types of sauces and
accompaniments. 5 12.5% 2,3,4,5,7

Know common food allergens to prevent

2 5% 1,6
serious health consequences
Week 2
Provide information with clear
explanations and descriptions about the 5 12.5% 8,9,11,12,15
food items.
Suggest name of specific menu items to
guests to help them make the choice and
know what they want. 3 7.5% 10,16,17

Recommend standard food and beverage

2 5% 13,14
pairings.
Week 3
Serve food orders to the guests.
5 12.5% 22,23,24,25,26

Serve food orders in accordance with the

6 15% 18,19,20,21,27,28
enterprise serving style standards.
Week 4
Monitor sequence of service and meal
29,30,31,32,33,34,35,3
delivery in accordance with enterprise 12 30%
6,37,38,39,40
procedures.

Prepared by:
CLEOFE P. DANDAN
FBS Teacher (BIS)

Checked by:
MARIA REMAVIE L. ANDRIN
District Senior High School Coordinator

Reviewed by:
ROGELIO V. MANANITA Ed.D.
Head Teacher I
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
Schools Division of CEBU PROVINCE
District of Compostela
Compostela, Cebu

TABLE OF SPECIFICATIONS
DISTRICT SUMMATIVE TEST PHASE 1
SY.2020-2021 (3RDQuarter)

Evalua
Applyi
Remember ting
Number % of ng and
LEARNING ing and Item and Item
of Teachi Item Analyzi Tot
COMPETENCI CODE Undersand Placeme Creatin Placeme
Teaching ng Placement ng al
ES ing Easy nt g nt
Hours Hours Averag
60% Difficult
e 30%
10%
Week 1
-Know
different
types of
sauces and
accompanim
ents.
TVL_HEFB
-Know 60
S9-12PP- 25% 13% 1,2,3,4,5 5% 6,7 0 0 7
common minutes
IIIa-I
food
allergens to
prevent
serious
health
consequence
s.
Week 2
-Provide
information
with clear
explanations
and
descriptions
about the
food items.
-Suggest
name of
TVL_HEFB
specific menu 60
S9-12PP- 25% 18% 8,9,10,11,12,13,14 8% 15,16,17 0% 0 10
items to minutes
IIIb-2
guests to
help them
make the
choice and
know what
they want.
-Recommend
standard
food and
beverage
pairings.
Week 3
-Serve food
orders to the
guests.
-Serve food TVL_HEFB
60 18,19,20,21,22,23,
orders in S9-12PP- 25% 20% 8% 26,27,28 0% 0 11
minutes 24,25
accordance IIId-4
with the
enterprise
serving style
standards.
Week 4 TVL_HEFB 60 33,34,35 37,38,39
25% 10% 29,30,31,32 10% 10% 12
-Monitor S9-12PP- minutes ,36 ,40
sequence of
service and
meal delivery
in accordance IIId-4
with
enterprise
procedures.
240
TOTAL   100% 60% 24 30% 12 10% 4 40
minutes

Prepared by:
CLEOFE P. DANDAN
FBS Teacher (BIS)

Checked by:
MARIA REMAVIE L. ANDRIN
District Senior High School Coordinator

Reviewed by:
ROGELIO V. MANANITA Ed.D.
Head Teacher I