Department of Education Region V

Division of Albay
Polangui General Comprehensive High School
Polangui, Albay

Senior High School

1st Semester, S/Y 2020 – 2021

FIRST QUARTER SUMMATIVE ASSESSMENT
IN FOOD AND BEVERAGE SOOD AND BEVERAGE SERVICES
(Specialized Subject )
Directions: Read each item carefully. Select the letter (A, B, C, &, D)
that corresponds to the correct answer & write it on your answer sheet.

Name of Learner: ___________Grade/Section:________ Date :_________

Direction: Answer the following items by writing the letter of the column in which your answer is
located. Write your answer sheet.

______1. The customers pick up a tray and move along to select the dishes.
______2. The types of foodservice operations that are made to meet the demands of the customer and
the common commercial foodservice operations.
______3. It has a limited menu that is based on the theme.
______4. It mainly serves snacks and beverages in an informal atmosphere.
______5. It is defined as operations including colleges and universities.
______6. It is a small permanent or temporary structure on a sidewalk.
______7. Multi-cuisine food outlets that are located around a central dining area.
______8. The food is prepared in the kitchen, placed in the trays, and passed to the customer.
______9. The traveler selects food and beverage of choice, and takes them to the table by himself.
______10. Food that is cooked in a centralized kitchen is supplied to homes, offices, hospitals, and
elderly people who live in a community in separate homes.

F B S
• Meals on Wheels
-Fast Food Outlet • Commercial Food Service
• Food Court • Industrial Catering
• Non Commercial
• Coffee Shop
• Kiosk • Airport Lounge
• Welfare Catering • Family Restaurant
• Theme Restaurant
• Cafeteria

Directions: Fill in the blanks with the correct answer. Choose your answer from the box below.

Table setting Box Pleat Swag French Box Pleats

Napkin Folding Table skirting
Fringe Plastic Silencer or Table set up Gathered or
silencing pad Shirred Table runner

11. Commonly attached with overlap clips that will not flatten or damage the table skirt pleating is known
as _______________________.
12. _________________________ is a playful addition to party tables. It is made from metallic tissue and
raffia fringe skirts.
13. ________________________ its pleats are narrower than a regular box pleat.
14. If the budget and the ease of cleanup are the topmost consideration, consider ____________ table
skirting.
15. A _________________ table skirt is a fabric drape drawn together by threads along the top hem
providing extra body and a full, ruffled appearance to the skirt.
16. A _______________ table skirts is made from a sequence of back-to-back knife pleats.
17. __________________, as the name implies, is a skirt for a table.
18. One of the many arts applied in the food and beverage services is called ___________.
19. Many foodservice establishments use a _________________. This linen is used to reduce the noise
that the china produces.
20. A ____________is narrow piece of linen or cloth that can either be laid upon a table cloth or on a bare
table.
 Department of Education Region V
Division of Albay
Polangui General Comprehensive High School
Polangui, Albay

Senior High School

1st Semester, S/Y 2020 – 2021

FIRST QUARTER SUMMATIVE ASSESSMENT

IN FOOD AND BEVERAGE SOOD AND BEVERAGE SERVICES
(Specialized Subject )

ANSWER KEY

1. F- Cafeteria
2. B – Commercial
3. B – Theme Restaurant
4. F – Coffee Shop
5. B – Non-Commercial
6. B – Kiosk
7. F – Food Court
8. B – Fast Food
9. S – Airport Lounge
10. F – Meals on the Wheels
11. Swag
12. Fringe
13. French Box Pleats
14. Plastic
15. Gathered or Shirred
16. Box Pleat
17. Table Skirting
18. Napkin Folding
19. Silencer
20. Table Runner

Prepared by:
RICHELE R. VALENCIA
Subject Teacher

Noted:
ELSA E. RABANO RANDY M. TADURAN
Assistant Principal II Assistant Principal II

ALICIA R. LIM
Principal IV
Note: Practice Personal Hygiene protocols at all times. – R. Valencia