Matiao National High School

TLE 8
PRE-TEST

I. MULTIPLE CHOICE
Direction: Read each questions carefully and give the letter of the correct answer. Encircle the letter of the correct
answer.

1. Which three ancient societies bartending can be traced back?

A. Roman, Asian and African B. Asian, European and Australian
C. Roman, Greek and Asian D. Greek, Roman, Chinese
2. What is the best time to maintain the cleanliness of the bar?
A. after using the bar B. before using the bar C. before and after each order D. all the time
3. It is much larger than a spoon used for eating. It is used to move food from the main dish to individual plates.
A. soup spoon B. entrée spoon C. table spoon D. service spoon
4. What would you do if the electrical equipment in the bar is grounded?
A. Leave the equipment and let the engineering department handle the problem.
B. Unplug immediately the equipment and stop the operation for a few seconds to solve the problem.
C. Unplug immediately the equipment and let the engineering department handle the problem.
D. Replace the equipment immediately and throw it to the trash can.
5. This part of the Under Bar contains most of the frequent poured liquors like house brands and pouring brands.
A. bottle wells B. ice chest C. speed rails D. pouring station
6. It is used for stirring iced tea in tall glasses which has the same purposes like the long drink.
A. steak knife B. soup ladle C. cocktail fork D. parfait
7. Which industry is not a part of food and beverage industry?
A. hospital canteen B. hotels
C. railway D. school
8. This is placed on top of the butter plate, pointing left and the blade facing down so that the handle is towards the
guest.
A. butter knife B. dessert teaspoon C. serving spoon D. cake knife
9. It is a customers’ area where customers order their drinks and where orders are served.
A. Front Bar B. Middle Bar C. Under Bar D. Back Bar
10. . They are the central figure in any beverage service operations.
A. Wine Stewards B. Beverage Manger C. Beverage Servers D. Bartenders
11. How do you make your stainless equipment shiny and without water spots?
A. Drain them properly then dry them properly with dry and clean cloth.
B. Drain them properly then dry them with any cloth as long as it is clean.
C. Leave the equipment for a few minutes after washing then dry them with a rough cloth.
D. Use a dryer in drying the glasses.
12. This is the oldest form of service which is preferred by those busy people who wish to relax and eat meals
leisurely.
A. home service B. tray service C. old service D. table service
13. How do you clean a messy littered area of the bar with a jam-packed customer?
A. Ask someone to clean the messy littered area while you entertain the customers.
B. Clean the mess when no one is already around.
C. Slowly give attention in picking up the litter with a minimal distraction to the guest.
D. Leave the mess to avoid distractions to the customers and clean them later.
14. What was outlawed by the government during the Prohibition era in America?
A. manufacture, transportation, and sale of alcoholic beverages
B. manufacture, sale and drinking of alcoholic beverages
C. transportation, sale and drinking of alcoholic beverages
D. manufacture, transportation, and sale and drinking of alcoholic beverages
15. What would you do if one of your drunk customers accidentally slipped on the floor while you are cleaning a
spillage?
A. Find someone you knew and let him/her assist the customer while you are tending the spillage.
B. Assist the customer to gain his/her control and apologize then provide first aid if necessary.
C. Assist the customer and bring him/her to the manager.
D. Find someone who could help him/her to leave the bar immediately.
16. Which of the following are parts of a front bar?
A. hand sink, rail, bar table B. glass rack, speed rails, footrest
C. arm rest, glass rack, drain board D. bar table, rail, glass rack
17. This glass is the largest of the glasses, and is placed closest to the guest directly above the knives.
A. champagne flute B. water glass C. red wine glass D. white wine glass
18. It is much larger than a spoon used for eating. It is used to move food from the main dish to individual plates.
A. soup spoon B. entrée spoon C. table spoon D. service spoon

19. The table is set for hors d’oeuvres, soup, main courses and sweet dish in sterling silverware.
A. Plate service B. French service C. Silver service D. English service
20. The food and service industry is usually defined by its output of products but it does not include __________.
A. manufacturing of food and drinks B. satisfying the demands of food and drinks of people
C. to serve food and drinks D. achieve customers’ satisfaction

II. MATCHING TYPE

Direction: Match the definition of the glassware in Column A from the name of glassware in Column B.
Write the letter of the correct answer in the space provided before each number.

COLUMN A COLUMN B

_____21. This glass is a stemmed glass with an inverted cone bowl A. Hurricane Glass
often used interchangeably with ‘martini glass’. B. Snifter Glass
_____22. This glass is generally taller than most glasses, creating a C. Poco Grande Glass
chimney-like appearance.
D. Zombie Glass
_____23. It has similar fluted bowl with that of the hurricane glass
III. . Matching Type
Direction: Match the definition of the dinnerware in Column A from the name of dinnerware in Column B.
Write the letter of the correct answer in the space provided before each number.

A B.

_______ 31. A deep plate with a wide edge in which soup A. Place Plate
is served. B. Demitasse Cup and Saucer
 Matiao National High School
TLE 8
POST TEST

I. MULTIPLE CHOICE
Direction: Read each questions carefully and give the letter of the correct answer. Encircle the letter of the correct
answer.

1. Which three ancient societies bartending can be traced back?

A. Roman, Asian and African B. Asian, European and Australian
C. Roman, Greek and Asian D. Greek, Roman, Chinese
2. What is the best time to maintain the cleanliness of the bar?
A. after using the bar B. before using the bar C. before and after each order D. all the time
3. It is much larger than a spoon used for eating. It is used to move food from the main dish to individual plates.
A. soup spoon B. entrée spoon C. table spoon D. service spoon
4. What would you do if the electrical equipment in the bar is grounded?
A. Leave the equipment and let the engineering department handle the problem.
B. Unplug immediately the equipment and stop the operation for a few seconds to solve the problem.
C. Unplug immediately the equipment and let the engineering department handle the problem.
D. Replace the equipment immediately and throw it to the trash can.
5. This part of the Under Bar contains most of the frequent poured liquors like house brands and pouring brands.
A. bottle wells B. ice chest C. speed rails D. pouring station
6. It is used for stirring iced tea in tall glasses which has the same purposes like the long drink.
A. steak knife B. soup ladle C. cocktail fork D. parfait
7. Which industry is not a part of food and beverage industry?
A. hospital canteen B. hotels
C. railway D. school
8. This is placed on top of the butter plate, pointing left and the blade facing down so that the handle is towards the
guest.
A. butter knife B. dessert teaspoon C. serving spoon D. cake knife
9. It is a customers’ area where customers order their drinks and where orders are served.
A. Front Bar B. Middle Bar C. Under Bar D. Back Bar
10. . They are the central figure in any beverage service operations.
A. Wine Stewards B. Beverage Manger C. Beverage Servers D. Bartenders
11. How do you make your stainless equipment shiny and without water spots?
A. Drain them properly then dry them properly with dry and clean cloth.
B. Drain them properly then dry them with any cloth as long as it is clean.
C. Leave the equipment for a few minutes after washing then dry them with a rough cloth.
D. Use a dryer in drying the glasses.
12. This is the oldest form of service which is preferred by those busy people who wish to relax and eat meals
leisurely.
A. home service B. tray service C. old service D. table service
13. How do you clean a messy littered area of the bar with a jam-packed customer?
A. Ask someone to clean the messy littered area while you entertain the customers.
B. Clean the mess when no one is already around.
C. Slowly give attention in picking up the litter with a minimal distraction to the guest.
D. Leave the mess to avoid distractions to the customers and clean them later.
14. What was outlawed by the government during the Prohibition era in America?
A. manufacture, transportation, and sale of alcoholic beverages
B. manufacture, sale and drinking of alcoholic beverages
C. transportation, sale and drinking of alcoholic beverages
D. manufacture, transportation, and sale and drinking of alcoholic beverages
15. What would you do if one of your drunk customers accidentally slipped on the floor while you are cleaning a
spillage?
A. Find someone you knew and let him/her assist the customer while you are tending the spillage.
B. Assist the customer to gain his/her control and apologize then provide first aid if necessary.
C. Assist the customer and bring him/her to the manager.
D. Find someone who could help him/her to leave the bar immediately.
16. Which of the following are parts of a front bar?
A. hand sink, rail, bar table B. glass rack, speed rails, footrest
C. arm rest, glass rack, drain board D. bar table, rail, glass rack
17. This glass is the largest of the glasses, and is placed closest to the guest directly above the knives.
A. champagne flute B. water glass C. red wine glass D. white wine glass
18. It is much larger than a spoon used for eating. It is used to move food from the main dish to individual plates.
A. soup spoon B. entrée spoon C. table spoon D. service spoon

19. The table is set for hors d’oeuvres, soup, main courses and sweet dish in sterling silverware.
A. Plate service B. French service C. Silver service D. English service
20. The food and service industry is usually defined by its output of products but it does not include __________.
A. manufacturing of food and drinks B. satisfying the demands of food and drinks of people
C. to serve food and drinks D. achieve customers’ satisfaction

II. MATCHING TYPE

Direction: Match the definition of the glassware in Column A from the name of glassware in Column B.
Write the letter of the correct answer in the space provided before each number.
 COLUMN A COLUMN B

_____21. This glass is a stemmed glass with an inverted cone bowl A. Hurricane Glass
often used interchangeably with ‘martini glass’. B. Snifter Glass
_____22. This glass is generally taller than most glasses, creating a C. Poco Grande Glass
chimney-like appearance.
D. Zombie Glass
_____23. It has similar fluted bowl with that of the hurricane glass
but shallower and has a longer stem. E. Pint/Shaker/Beer Glass
_____24. This glass is commonly used in banquet halls for water and F. Cocktail Glass.
juice and sometimes for cocktails and soft drinks. G. Cordial Glass
_____25. This glass has fuller and rounder bowl with a large opening H. Red Wine Glass
than other wine glass with similar capacities. I. Goblet
_____26. It is a very small stemmed glass used to serve small J. Champagne Tulip
amounts of liquor or after-dinner liqueurs.
_____27. It has similar shape with flute but with greater bowl shape.
_____28. This glass is used for many tropical and exotic mixed
drinks and can be traced back to New Orleans where it was first
serve.
_____29. This glass has a very short stem which is supposed to be
cradled in the hand helping warm the drink it contains.
_____30. This glass has a simple and somewhat skinny cylindrical
shape that gets wider as it goes up.

III. . Matching Type

Direction: Match the definition of the dinnerware in Column A from the name of dinnerware in Column B.
Write the letter of the correct answer in the space provided before each number.

A B.

_______ 31. A deep plate with a wide edge in which soup A. Place Plate
is served. B. Demitasse Cup and Saucer
_______ 32. A small cup where the name comes from the C. Soup Plate
French term for ‘half cup’ which is used to serve espresso. D. Cereal Bowl
_______ 33. A serving dish for foods such as soups or E. Tureen
stews often shaped as a broad, deep, oval vessel with F. Cup and Saucers
fixed handles. G. Breakfast plate
_______ 34. It is used as marker or guide for the H. Teapot.
silverware and other components of the table setting. I. Dinner Plate
_______ 35. A plate of china or earthenware from seven J. Luncheon Plate
to eight inches in diameter. K. Bread and Butter Plate
_______ 36. It is used for serving tea and coffee.
________ 37. A vessel used for steeping leaves or a
herbal mix in boiling water or near-boiling water.
_________38.A large plate usually 10 inches in diameter
used for the main course of the meal.
________ 39. It is lighter and simpler than dinner plate
used for formal in tangket
________ 40. It is used for serving a variety of soups
which are generally large that bouillon soup and saucer
sets.