La Consolacion College Tanauan A member of the

Unified La Consolacion College

Senior High School – South Luzon
SY 2019-2020 2nd Semester

Final Examination
Course Title: Food and Beverage Services 2 Track/Year: TECHVOC-HE (G11)
Course Code: FBS NCII Professor: Gene Roy P. Hernandez

Name: Score: 94
Program/Major/Yr.: Date: _____

I. MULTIPLE CHOICE
Directions: Read the statements carefully, and decide which of the options A-D is correct.
Encircle the letter of the correct answer.

1. This term refers to the annual grape harvest and the wine made from it.
A. Vintage
B. Origin
C. Domain Origin
D. Domain Place
2. An alcoholic beverage obtained from the fermentation of the juice of freshly gathered
grapes, the fermentation taking place in the district of origin according to local
tradition and practice.
A. Brandy
B. Whiskey
C. Wine
D. Beer
3. Which of the following is a chemical process by which sugar is converted into alcohol?
A. Pasteurization
B. Fermentation
C. Fertilization
D. Evaporation
4. The following varieties of grapes are used for making white wine except for?
A. Chardonnay

B. Sauvignon Blanc
C. Pinot Blanc
D. Pinot Noir
5. This is the standard capacity/volume of beverage on the glass, whether it is wine or
liquor.
A. Ullage

B. ABV
C. Trullage
D. Silage
6. This is an effervescent wine containing more than 0.392 grams of carbon dioxide per
100 ml of wine.
A. Sparkling wine
B. Fortified wine
C. Aromatized wine
D. Rose Wine
7. This wine is strengthened by the addition of grape brandy during or after its
fermentation.
A. Sparkling wine
B. Fortified wine
C. Aromatized wine
D. Rose Wine
8. This wine is enriched with plants, herbs and spices.

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La Consolacion College Tanauan A member of the
Unified La Consolacion College
Senior High School – South Luzon
SY 2019-2020 2nd Semester

A. Sparkling wine
B. Fortified wine
C. Aromatized wine
D. Rose Wine
9. They are all exclusive dry, range from light to full bodies with distinctive taste. This
table wine is made by crushing the grapes together with the skin.
A. White wine
B. Rose Wine
C. Red wine
D. Sparkling wine
10. This is the term used to describe the scent of more complex mature wines.
A. Body
B. Color.
C. Bouquet
D. Balance
11. This is the term used when tasting wine to refer to the sensation of the weight and size
of the wine in the mouth based on its alcohol content.
A. Body
B. Color
C. Bouquet
D. Balance
12. This is the process of converting grapes into wines.
A. Viniculture
B. Viticulture
C. Agriculture
D. Cultivation
13. They are all exclusive dry, range from light to full bodies with distinctive taste and are
complementary drinks for fish, shellfish and vegetables. This table wine is made by
crushing the grapes meat without the skin.
A. White wine
B. Red wine
C. Rose wine
D. Champagne
14. They are all exclusive sweet, range from light to full bodies with distinctive taste and
are complementary drink for the in between colour of meat.
A. White wine
B. Red wine
C. Rose wine
D. Champagne
15. The following varieties of grapes are used for making white wine except for?
A. Cabernet Sauvignon
B. Merlot
C. Zinfandel
D. Chenin Blanc
16. Which of the following is a stringent enzyme extracted from the skin of grapes that
serves as a natural preservative for red wine?
A. Cubbee
B. Bubbling
C. Tannin
D. Methyl
17. He is a wine expert that selects wines for wine list, maintains wine inventory and is
responsible for storage, handling, and conditions of wine cellar.
A. Summerley
B. Sommelier
C. Butler
D. Maitre d’hotel

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 La Consolacion College Tanauan A member of the
Unified La Consolacion College
Senior High School – South Luzon
SY 2019-2020 2nd Semester

18. An alcoholic beverage obtained from the fermentation of the juice of freshly gathered
grapes; the fermentation of this liquid taking place in the district of origin according
to local tradition and practice.
A. Beer
B. Brandy
C. Vodka
D. Wine
19. This is the good serving temperature for sparkling wines.
A. 45-55 °F (7-13°C)
B. 45 °F (7°C)
C. 60-65 °F (16-19°C)
D. 70 °F (21 °C)
20. This is the good serving temperature for white and rose wine.
A. 45-55 °F (7-13°C)
B. 45 °F (7°C)
C. 60-65 °F (16-19°C)
D. 70 °F (21 °C)

Test II. F&B ESSENTIAL TERMINOLOGIES

Briefly discuss the following F&B essential terms. (2 points each)
1. Banquet

2. Aperitif

3. Digestive

4. Cocktail

5. Mocktail

6. Neat

7. On-the-rocks

8. Decanting

9. Canapé

10. Hors d’ oeuvre

11. Solera

12. Doness of steak

13. Complementary food and drinks

14. 86

15. 10-20-minute check

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 La Consolacion College Tanauan A member of the
Unified La Consolacion College
Senior High School – South Luzon
SY 2019-2020 2nd Semester

Test III. ESSAY

1. Briefly discuss the 7 classified spirits. (14 points)

2. Contrast the following

 beer and wine. (5 points)

 Alcoholic and Non-alcoholic Beverages (10 points)

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La Consolacion College Tanauan A member of the
Unified La Consolacion College
Senior High School – South Luzon
SY 2019-2020 2nd Semester

3. List down the step by step procedures of wine service. (10 points)

4. Discuss the general guidelines/ rules in floral arrangement. (10 points)

Prepared by: Checked by:

Gene Roy P. Hernandez Mrs. Salome Quibal

F&B Services, Professor SHS, Vice-Principal

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